| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris and colored liquid in basin of hand sink upon arrival. Observed food debris in the drain of the hand sink by the dish machine. Observed employee collect water from hand sink to use for steamer. CDI: PIC informed that hand sinks are for hand washing only. Employee directed to dump water and collect new water from prep sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on squeeze bottles where there is build-up on the interior and cleaning needed on spice containers. Observed build-up on ladels being stored as clean. CDI: PIC directed to keep containers clean. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed multiple food items cooling at a rate of zero throughout facility including sliced tomatoes, cut melons, and liver mush. Observed euro meat from yesterday in the walk-in cooler at 58F. CDI: items were relocated and vented to quickly cool. Euro meat was voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and turkey sausage holding at temperatures below 135F. Employees are constantly in and out of drawer and would even accidentally leave them open at times. EHS suggested using Time as a Public Health control instead of temperature if they find that opening and closing the drawer doesnt allow food to be held at 135F or above. CDI: TPHC paperwork emailed to PIC. VERIFICATION REQUIRED to ensure facility is holding hot foods at 135F or above or using TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed entire prep cooler holding foods well above 45F. Prep cooler was on and at max cold setting. All TCS food items were voluntarily discarded including tomatoes, shredded cheese, BBQ, tzatziki, melons, and coleslaw. Observed euro meat in walk-in cooler at 58F from yesterday. Observed hashbrowns and shell eggs being held at room temperature without proper TPHC procedures. CDI: PIC directed employees to put all TCS items on ice until cooler can be serviced. EHS emailed TPHC paperwork and went over procedures with PIC for hashbrowns and shell eggs. VERIFICATION REQUIRED to ensure foods are being held at 45F or below. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
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 REPEAT Observed multiple items without date labels throughout establishment. Observed no date marking system in place. Items not date marked included but were not limited to feta cheese, 4-5 soups in walk-in, coleslaw, BBQ, sliced tomatoes, euro meat, liver mush, shredded lettuce, spinach, coleslaw, sliced ham, and boiled eggs. CDI: Items that PIC was sure of opening date were properly date labeled. Items that PIC was unsure of opening/prep date were voluntarily discarded. VERIFICATION REQUIRED to ensure date marking system has been put in place. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 Observed items cooling throughout with tightly wrapped plastic and tight fitting lids. Observed items cooling in prep top cooler when those units are only designed for cold holding after cooling has occured. CDI: all items were vented to quickly cool. PIC educated on proper cooling methods and helpful documents emailed. |
|
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 squeeze bottles and spice containers without labels. |
|
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 damp and wet wiping cloths being stored on countertops throughout kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler not in working order during inspection. VERIFICATION REQUIRED to ensure prep cooler is working properly. Observed gasket in cooler drawer under stove out of place. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-204.119 Warewashing Sinks and Drainboards, Self-Draining - C REPEAT Observed drainboard completely slanted on the clean side. PIC stated they have been working on figuring out how to fix the drainboard. |
|
47
|
0.50
|
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. REPEAT Observed cleaning needed in cooler gaskets and in cooler/hot holding drawers throughout. Observed cleaning needed on freezer fan cover. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. REPEAT Observed floors, walls, and ceilings in need of cleaning throughout kitchen. PIC stated facilty has been recently cleaned. EHS pointed out problem areas in need of deep cleaning to prevent the attraction of pests. |
|
54
|
0
|
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. REPEAT Observed employee drinking cup, without lid being stored on dry storage shelf above dry goods. Improvement seen at mop sinks where tiles were replaced. |