| 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 ice dumped in front handsink. CDI: Sink cleaned. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: PIC and employees educated and items began being rearranged during inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes with gloved hands and then handle clean dishes without changing gloves. CDI: Employee educated and then removed gloves, washed hands and donned new gloves. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut lettuce(0F/min), fruit(0F/min), and black bean corn mix ( cooling below required rates. CDI: Items properly spread out and uncovered for rapid cooling. PIC and employees educated on proper cooling methods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tartar sauce and cole slaw portions stored above 41F in prep top cooler. CDI: Products had been in prep top less than 4 hours. Food relocated to walk in cooler for rapid cooling. EHS discussed issues with keeping portioned items in hard plastic containers in the prep top due to how prep top coolers maintain food temperatures. Observed burger patties above 41F in cooler drawer. CDI: Burgers sold in under 15 minutes. REPEAT VIOLATION Some Improvement from previous inspection as previous foods are no longer and issue. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 date marking on some items in prep top have later dates than the items in the walk in cooler. Ensure dates marked on food is the date that the food was prepared/cut/cooked rather than the day that it is placed into the prep top unit. Observed no date mark on cole slaw portions prepared today but made on 10/14. Original tub had the prep date. CDI: Employees educated and proper dates placed on items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed febreze aerosol stored on shelf above ready to eat food. CDI: Febreze relocated. Food was hermetically sealed plastic jugs. |
|
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 cut lettuce, black bean and corn mix, and cut melons cooling while tightly covered in the walk in. CDI: Products uncovered and moved to thinner pans for rapid cooling. |
|
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 sugar stored less than 6" above floor in outside storage area. EHS suggested keeping all food products to inside of the establishment. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with towels in dining area with 0ppm sanitizer. CDI: Buckets changed. REPEAT VIOLATION Previous violation corrected. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 handle of scoop down in seafood breader and in the ice at the front counter. CDI: Scoops moved so handle was out of product. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles stored in boxes below 6" in outside storage area. |
|
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 coolers throughout facility damaged. CDI: PIC has had a gasket company out to assess the gaskets. They have been ordered and they are to be replaced soon. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: Door closed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 mop sink with many cracks in it. Observed rusted air vents in prep area.
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. Observed shelving above clean side of dish machine with dust/lint build up. |