| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC and manager without current food protection manager certifications. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI - EHS educated employee on proper handwashing procedure and hands were rewashed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki, ranch, tartar, and turkey in prep unit holding above 45F. CDI - All items were taken to walk in to cool rapidly.
Observed ham, tomatoes, and feta cheese holding 42-45F. All items were to be used for immediate service and EHS educated staff on using chill lines for holding at proper cold temperatures.
Observed raw pork and thousand island in walk in cooler holding 42-45F. Items were left to cool in walk in cooler.
Observed lettuce and salad mix hoding at 50F on prep line. CDI - Items were placed on temporary TPHC and will be added to TPHC document moving forward.
REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 tzatziki, ranch, tartar, and feta cheese without date mark. Employees were able to identify when each item was prepped or opened. CDI - All items were correctly date marked. |
|
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 Observed grilled chicken holding on grill top, PIC stated grilled chicken was used on 4 hour TPHC. Documents and time stamps were not observed during inspection. CDI - EHS provided TPHC document to complete and time stamps were placed on item. |
|
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 oils, spices, and dry goods throughout facility without identifying labels. |
|
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 food througout facility stored on floors for storage, holding, and prep.
3-304.13 Linens and Napkins, Use Limitations - C Observed towels used to cover battered onion rings. EHS educated PIC about limitations on linens used for food contact. |
|
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 wet wiping cloth stored on prep counter. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored in between units. CDI - removed knife to clean and educated to not store in between units. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave, shelving, and outside of equipment in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and
closely woven carpet for carpeted areas.
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 wooden pallets for flooring. Observed broken tiles throughout cooking/prep area of kitchen. REPEAT. |