| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several plastic insert pans stored as clean soiled with stickers/sticker residues. Observed deli slicer stored as clean soiled with food waste. CDI: Education provided and items sent to be re-W/R/S.
4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination.
Observed buildup on white catch plate inside ice machine. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 lettuce cooling at a rate too slow to meet cooling parameters. CDI: Education provided and PIC product into ice baths for more rapid cooling. REPEAT VIOLATION. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed Pomodoro sauce being held above 41F in pizza make table. Product double stacked in flip-top portion of unit. Food employee voluntarily discarded product. Observed various TCS foods being held above 41F in back walk-in cooler. Product prepared 10/18/24-10/19/24. Ambient temp of unit 45F. EHS provided education and product voluntarily discarded. Product disposition sheet provided to PIC. EHS will return within 3 days to verify TCS foods being maintained at proper temperature. VERIFICATION REQUIRED. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf
Observed no written procedures for pizzas being held using TPHC. EHS provided copy of form to PIC via email. EHS will return within 10 days to verify TPHC forms completed and correct. VERIFICATION REQUIRED. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chopped lettuce cooling on covered plastic insert pans stacked 2-deep in front walk-in cooler. CDI: Education provided and PIC placed product into ice baths for more rapid cooling. REPEAT VIOLATION. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop stored with handle in contact with product in bulk container of salt. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed back walk-in cooler unable maintain TCS foods at proper temperature. Observed torn gaskets on salad make table. |
|
55
|
0
|
Physical facilities installed, maintained & 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 base coving separating from wall at mop sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed food employee's keys stored in deli slicer. CDI: Food employee moved keys to approved location. |