| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at grill handling raw chicken with gloved hand, remove gloves, don new glove and attempt to start handling raw salmon to put onto grill. CDI- EHS intervened, instructed employee to remove gloves, wash hands properly and don new gloves before handling salmon. EHS explained need for washing hands in between glove uses, especially when go from handling foods with higher required cook temps to handling foods with lower required final cook temps. Only instance of handwashing violation, proper handwashing observed by the end of the inspection from multiple employees. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold holding drawers organized with raw shrimp in the back, ready to eat foods like cooked taco meat and spinach in the front. Handling of shrimp has the potential to drip into ready to eat foods. CDI- drawers reorganized, raw shrimp in the front and ready to eat foods in the back, no longer a risk for cross contamination.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pre made turkey sandwiches sitting directly on shelf in reach in unit across from salad flip top unit. Sandwiches were not wrapped, sitting directly on shelving with no barrier. CDI- bottom layer of sandwiches contacting the shelving were voluntarily discarded, top layers were wrapped with plastic and placed into metal container. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed linguine in walk in cooler holding above 41F, see temperature chart. Through discussion with PIC, linguine had just been prepared today and was placed into cold holding before cooling to 41F or below. Observed quinoa and cooked cauliflower in reach in units, holding above 41F, see temperature chart. Through discussion with PIC, products had just been cooked this morning and must of been placed into cold holding before properly cooling. Observed products in "flip top 3" holding above 41F, see temperature chart. Through conversation with PIC, unit has had issues maintaining temperature and have attempted to get serviced. PIC stated that a repair man was in facility earlier in the morning, unit requires a new compressor for repair. PIC is aware of issue, has been placing limited amount of product in unit and attempting to keep cold with ice. Products placed on TPHC during inspection, was just removed from walk in cooler around 11:00am, will be discarded at 3pm. PIC stated that facility will obtain another make unit from storage and replace current unit until properly fixed. VR by 9-23-21 to ensure cold holding unit is functioning properly. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 multiple products in reach in units and in prep units without date mark, including cooked pasta, cauliflower, elbow noodles, heavy cream, pimento cheese and feta cheese. PIC stated that all products are taken from larger stock in walk in cooler and left in units until they are needed to be refilled. Proper dates are on the larger stock products in walk in cooler, but not on smaller pans throughout facility. CDI- products properly dated during inspection. EHS discussed date marking system and ways to improve. REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimento cheese marked 8-25 in the walk in cooler and feta cheese marked 9-1 in standing reach in unit. CDI- products voluntarily discarded during inspection. |
|
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 linguine pasta cooling in walk in cooler in deep plastic container with lid on it. Observed cauliflower deeply stacked in metal pan, cooling in reach in unit with plastic wrap on it. Observed quinoa cooling in reach in unit near cook line. CDI- linguine spread thin onto sheet pans and brought back to walk in cooler for rapid cooling. Quinoa brought to walk in cooler and spread thin for rapid cooling. EHS discussed cooling methods with PIC, determined that cooling methods are good, but methods are not always being followed by employees. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC unable to locate thin tip thermometer probe during inspection. PIC stated that thermometer was just there the other day, unable to locate during inspection. VR by 9/23/21 to ensure facility has obtained thermometer. |
|
41
|
0
|
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 metal container used to store scoops and utensils holding in water around 115F. CDI- utensils removed from water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked together on shelving above 3 comp sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units throughout kitchen that were damaged, peeling and splitting. Observed "flip top 3" unit unable to hold food at 41F or below. |
|
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. Observed gaskets throughout facility with food debris buildup. Observed gaskets on walk in cooler's with significant black buildup. Ensure more frequent cleaning. |
|
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 items like purses and phones stored with retail food and retail items like clean dishes throughout facility. Ensure a designated area for all employee items and possessions. REPEAT. |