| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed priority items such as hand washing, bare hand contact and cold holding noted as violations. PIC must have overall managerial control over kitchen. Points will be deducted next inspection if priority items are observed. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures observed for vomiting and diarrheal event. No points deducted due to first inspection under 2017 Food Code adoption. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employee observed touching face mask and pants in between prepping food. CDI. Employee educated and washed hands before prepping food. Repeat violation. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling RTE onion rings with bare hands. CDI. Onion rings discarded. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Tuna salad observed cooling above 41F that had been cooling for 4 hours. CDI. Discarded |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Flip top cooler on cook line observed with all items temping above 41F. CDI. Food that had been in unit for <4 hours were moved to WIC to rapidly cool and other items voluntarily discarded. Repeat violation. Repeat violation. If repeated on next inspection, risk control plan will be required. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Vegan precooked burger and pita/buns observed denoted as raw on menu. VR will verify no later than 10/14/21 that menus have been corrected. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Potato salad, tuna salad, and cut deli meats observed cooling in plastic packaging and/or large portions with lids on in WIC. CDI. Items placed in shallow pans and placed in freezer for rapid cooling.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top cooler observed not capable of holding food items at or below 41F. EHS will verify no later than 10/14/21 that flip top cooler is functioning properly. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitary buckets observed on floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers observed stacked wet. |