| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure - P
Observed several food employees turn faucet off with their bare hands after hand washing. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. CDI (corrected during inspection) by instruction from manager. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P
COMMENT: Observed a few dishes with food debris near baking area. CDI. Manager immediately pulled the dishes to be rewashed and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed grilled onions (previously cooled in walk in cooler) in heating cabinet to "warm back up" for front brisket sandwich bar. Manager states this is not procedure and that they are to be held in the cold cambro to maintain cold at 45F until cooked for sandwiches. CDI. The onions, which were held less than 30 mins in the warming cabinet, were placed in the blast chiller and chilled down to 46F within 30 mins, and the manager to pull when less than 45F. Observed mayo and horseradish sauce at 55F in sub station prep area. These items are to be refrigerated at 45F or less per label. Maintain TCS foods in cold holding at 45F or less. of |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
COMMENT: Observed feta cheese in reach in cooler date marked 9-26 to 10-15. Manager states that is not the type of feta they typically used and showed me feta in small packs that they use that are unopened until Greek salad is needed to be made. Manager states employee must have pulled this feta cheese from the floor itself to use for Greek salad. Manager to talk to employees. The feta cheese was discarded. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Sushi mislabeled brown rice with yesterdays date but it was made this morning. CDI. The manager relabeled the rice. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - P,PF
Observed oriental meatballs not on TPHC paperwork for the Asian hot bar. Observed several items on the deli hot bar not properly time labeled. TPHC procedures were provided and it was noted that the written procedures for foods held using Time as a Public Health Control (TPHC) were being followed. Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. CDI. The manager verified times and wrote them on the hot bar paperwork. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
COMMENT: Repair the broken sprayer on the food preparation sink and the rice cooker in the sushi area. Maintain equipment in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
Observed food debris in several reach in units and in the deli display cases holding sliced meats and cheeses. Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C
COMMENT: Observed debris accumulation on a few vents throughout the deli. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |