| 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 - 0pts - After reviewing the Spanish version of the employee health provided to employees it appears that open wounds and lesions are not described as a symptom. This must be added to the Spanish version to be accurate. A state issued Spanish form was provided to establishment to allow for compliance. Provide employees with retraining once the form is correct or if the form provided today will be used. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P - 0pts - Observed employee go from conducting cashier task to donning gloves without washing hands. CDI- Corrected through education. It is vital that employees wash hands when changing task that may cause contamination particularly when donning gloves for food preparation. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C - 0pts - Observed hand washing signs missing throughout. CDI - Provided to be placed. |
|
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 above washed, RTE foods. CDI- Moved.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employees handle raw shell eggs and raw ground beef and did not change gloves after until discussed. Employee handling raw eggs handled other equipment that other employees use. Ensure removal of gloves occurs immediately after. CDI - Gloves removed and hands washed.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed employee working on 3 compartment sink drain boards to portion hamburgers (raw) and cheese. Discontinue using the 3 compartment sink unless there is a procedure in place that ensures areas are cleaned. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - 0 pts - Observed the lettuce spinner stored as clean soiled with lettuce debris. Observed sticker residue on exterior of several containers. CDI- Items to be re-cleaned. |
|
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 gyro meat sitting at room temperature for 1.5 hours reading 98F. Employee stated that gyro meat sits out until the entire portion of protein is cooked. This process must discontinue as it will not reach 70 within 2 hours. Active cooling should occur after the product hits 135F. CDI - All items were placed in a shallow pan and placed in the freezer. Items reached 60-68F within 15 minutes only through the assistance of EHS. Cooling methods must be assessed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed potatoes reading 78F. Potatoes are cooked then placed in a pan and left on counter. This process must discontinue unless items are placed on time instead of temperature. CDI - Items discarded and TPHC sheets left with establishment. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 jugs of milk (53F), portioned butter (50F), eggs (64F), and hash browns (74F). Hash browns and eggs are being left out at room temperature. CDI- Eggs, hash browns and milk discarded. Butter moved to walk in . // Observed raw fish and shrimp on ice reading 58F due to lack of ice bath and to much product. CDI- Product iced down. // Observed cheese, sausage, ham, raw burgers, and diced ham reading 48-51F in drawers. Unit is working properly as items on the lower rack are reading 39-41F. Unit is being left cracked during service causing the lack of temperature on the top items.
Observed almost all foods next to speed rack reading 45F. All other foods in walk in reading 41-42F. It is vital that prepared foods remain at 41F or below if a 7 day date marking system is desired. Recommend moving prepared foods from this area (near door) to ensure temperature remain at 41F or below for the desired 7 day date marking. // Repair reach in units that are not working. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 - Observed no date marking in place for any of the items located on the make top unit, reach in units, or drawers. Dating of food must be made if the product will last more than 24 hours.
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 milk with date of best use of 5/14. Milk was observed spoiled. Ensure milk is dated for date of opening. CDI- Discarded.// Observed greens labeled for 5/17 and soup for 5/15. Items read 45F and should be discarded within 4 days with date of preparation counting as day one. CDI -Discarded. |
|
31
|
0.50
|
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 gyro meat not cooling down within 1.5 hours. Items left of counter. // Observed lettuce, melons, and sliced liver mush cooling in make top units. // Observed potatoes and lettuce prepared this AM cooling tightly covered. CDI -Items properly cooled. |
|
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. - 0 pts - Observed several white containers with ingredients such as flour with removed or very light labels. Replace labeling as needed to ensure it can be visible. |
|
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. - 0pts - Observed several wet stacked containers. Ensure air drying occurs. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0pts - Observed reach in unit holding butter, tea, and lemons & reach in unit near smoothie area not working (air temperature reading 58F). Items stored butter and milk in them. Items were discarded. Butter and milk should not be stored in these areas until units are repaired. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed in exterior of containers, gaskets, overhead shelving, under counter shelving, reach in units, freezer (one door), and any other area with visible build up. |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. - Rpeeat - Observed facet handles for hand sink not working. Hot and cold water is available but the handles do not work. Replace handles to allow for hand sink to work. All hand sinks must be in good working condition. Hand sink was advised to get repaired on previous inspection. Closing the handles to water supply is not an effective repair. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
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. - Repeat -
Floors: Observed several floor tiles and baseboard tiles missing throughout the establishment. Observed cleaning needed behind and under equipment throughout.
Walls: Observed several areas of splash that need to be assessed for cleaning. Observed at the 3 compartment sink caulking with visible black build up. Clean area and replace caulking. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - 0 pts - Observed several areas where personal items and other tools are being stored co-mingled with items for the establishment. Areas for personal use shall be designed in areas away from items for the restaurant. Discontinue.
Observed a whole lamb stored in the freezer. Item appears to be USDA inspected but item is for personal use. Ensure that items such as these are stored in a location away from food for establishment. |