| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Obserevd handsink by the front serving line with no paper towels. CDI-PIC opened dispense and there was paper towels but they were stuck, PIC fixed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Obserevd unwAshed avocados over RTE cream cheese packages and milk. CDI-PIC put avocados on the bottom. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid with slight build-up.
PIC did not sign due to Covid protocols. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, ham, chicken, roast beef, yogurt parfait all made this morning, packaged in plastic and put either in a prep top or a cold drawer above 41F. PIC stated they were prepped around 8:30am-9am this morning. CDI-PIC moved items to the freezer to help speed up the cooling process, and EHS explained prep units are not for cooling but cold holding. Food came down to 40F by end of inspection. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 turkey, ham, chicken, roast beef, yogurt parfaits all made this morning, packaged in plastic and put either in a prep top or a cold drawer above 41F. PIC stated they were prepped around 8:30am-9am this morning. CDI-PIC moved items to the freezer to help upped up the cooling process, and EHS explained prep units are not for cooling but cold holding, and food needs to be cooled after prep. Food came down to 40F by end of inspection. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit-flies in the kitchen area. |
|
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 wetstacking in the dish drying area.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed scoops stored over the dirty side of the 3-comp sink. PIC has raised them from previous inspection and due to lack of space and improvement points will not be taken. REPEAT. |
|
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. Broken pull out shelf by the front cashier station. Prep sink needs to be re-attached and re-sealed. |
|
47
|
0.50
|
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. Observed the inside of prep units and reach ins need cleaning. Handles on the cold drawer have debris build-up. Air vents on the ice machine need to be cleaned. Observed the top of the dish machine with build-up. |
|
53
|
0
|
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. Walls behind prep sinks and 3-comp need to be cleaned. |