| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no written employee health policy in place. CDI - discussed policy with PIC, who could recall some of the symptoms and illnesses. Emailed copies of employee health policy in English and Spanish to PIC along with inspection report. |
|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed large bucket of yogurt and smaller pan plus small pitcher of yogurt in facility. PIC stated that yogurt comes from Restaurant Depot in four 5 gallon buckets to the case and that the cases are labeled although the individual buckets are not. Invoices or records could not be provided today. VR - supply proof of source by date of verification visit. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - knives, can opener blade, cleaver, immersion mixer. CDI - sent back to be washed, rinsed, sanitized. |
|
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 tubs of vegetables and chicken cooked yesterday in walk in cooler. Vegetables measured 46F, chicken measured 50F. CDI - both items voluntarily discarded. |
|
21
|
1.50
|
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 potatoes and cooked chicken not date marked. CDI - dated with date of preparation (yesterday). PIC was directed to begin labeling all pans. |
|
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 several small containers of dry goods such as tea and a few squeeze bottles of oil and water unlabeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with large gaps showing near bottom and on bottom side. Seal to prevent entry of pests. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed buffet food shield had no left side protection. Food in pans also needs to be at least 3/4 of the vertical distance back from the vertical plane of the front slanted shield. Observed small bowl of seeds at exit door for customers to spoon up with a spoon. CDI - explained to PIC, who adjusted shields forward and pans back. He plans to have a left side shield made. Right side is safe due to presence of heat lamps.Get a cover for the seeds. |
|
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 chest freezers in poor repair. Observed some cooler racks starting to rust.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. It shall be used in accordance with the manufacturer's intended use. Observed sliding door cooler in kitchen was being used to store unpackaged TCS food items although data plate states it is to be used for the storage of packaged or bottled products only. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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. Observed better cleaning needed for ceiling in kitchen.
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 one hood light in kitchen burned out. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11. The light intensity shall be at least 20 foot-candles at ware washing area and at least 50 foot-candles in food prep areas of the kitchen. Observed lighting seems very dim, although no measurements were taken today. |