| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced deli meats, tuna salad, chicken salad, egg salad and pasta salad stored in cold holding prep units without date marking. PIC and food employee stated all food items were prepared on 06/30. PIC stated the date marks observed on the bulk containers of tuna salad, chicken salad, egg salad and pasta salad is what should be on the items located in the prep units. EHS allowed PIC to backdate food items, but a VR visit will be conducted no later than 07/11. If this violation continues, EHS will recommend discard for food items without date mark labels that are opened or prepared and held more than 24 hours. PIC understood. REPEAT but different date marking violation. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf EHS observed raw shelled eggs that use TPHC without begin time. CDI-PIC stated eggs were removed from cold holding at 12 and will be discarded by 4 pm (they close at 3 pm). Follow written procedures for raw shelled eggs as posted. Eggs voluntarily discarded by PIC. |
|
23
|
0.50
|
Consumer advisory provided for raw or 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 EHS observed breakfast and lunch menu without reminder statement for foods offered raw or undercooked (e.g. eggs and ground beef burgers). The menus do include the asterisk and disclosure statement for animal foods served raw or undercooked. Add reminder statement to menu. Example: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. VR no later than 07/11. Feel free to send a copy of menu to EHS before printing. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen and front several area. EHS did not observe doors or any other outer openings causing issue at time of inspection. Contact a licensed pest control operator to address issue. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of crackers stored in contact with floor in dry storage area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wiping equipment and utensils immediately after they are cleaned and sanitized; on two separate occasions after discussed initially. CDI-EHS discussed with PIC and employee and all items observed wiped rewashed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP wall near dish machine detaching from wall and in disrepair. Repair the FRP in that area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soil build up on FRP walls near dish machine area. Increase cleaning frequency to avoid build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed light bulbs above 3-compartment sink and food and equipment storage area. It does not appear the bulbs are shatter-resistant bulbs. Provide shields for lighting or install shatter-resistant bulbs. |