| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed lettuce, kale and melons on walk in cooler shelving. CDI - PIC rearranged storage order. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed basement reach in cooler cold holding milk, creamer and other TCS foods at 44-45F. PIC stated door was slightly ajar when he came to basement earlier in the inspection. Door closed and items allowed to cool. Food at 42F or below 20 minutes later. -1.5- |
|
22
|
1
|
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 Observed raw shelled eggs on pre table in cook line held on TPHC without writtenprocedure or time stamp. EHS observed blank TPHC forms hanging on cork board. CDI - PIC discarded all raw shelled eggs on TPHC at end of 4 hour window given by PIC. Procedure completed during inspection. Have procedure available for all future inspections. -1- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bucket of sanitizer without label. CDI - PIC labeled during inspection. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices at cook line in small plastic tubs. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths stored on prep table between uses. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.13 Preset Tableware - C Preset tableware shall be protected, removed from table when customers seated or cleaned and sanitized before serving customer. Observed preset, unprotected glasses and eating utensils. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed buildup on tasting utensils and in bottom of containers for drink packets, toothpicks and other single-use-single service items.
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped coffee filters stored on top of coffee maker in kitchen. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed shopping bags in direct contact with clean bibb lettuce in prep unit at cook line and in downstairs walk in cooler. -0- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee umbrella, book bag, sweater and coat stored over and with facility items on dry storage shelving. REPEAT -.5- |