| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed PIC certification expire 3/30/2020. Per state memo no point deduction shall occur. However, during the next inspection point deduction may occur. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed PIC and employees handle trash, soiled dishes, and prep RTE foods and handle clean utensils/equipment without a hand wash. CDI- Education was provided on when to wash hands. EHS observed proper hand washing after instruction was provided.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed PIC wash hands for only 5 secs after handling raw chicken. Also at the end of the procedure EHS observed PIC use bare hands to turn the faucet off. This action recontaminates the hands. CDI- Education was provided on how to wash hands. EHS observed proper hand washing after instruction was provided. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC use bare hands to prep pasta, cut tomatoes, cut leafy greens, and cheese. CDI- PIC voluntarily discarded all TCS foods. Pasta cooked to 181F for immediate service. |
|
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- Observed no paper towels at the hand sink. CDI- PIC provided paper towels by the end of the inspection. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- REPEAT- Observed tags without date of shellstock last sold. A VR will occur no later than 5/30/21 to ensure shell stock tags are being properly recorded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed sauce containers and cooked potatoes in the walk in cooler under 41F and uncovered.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw beef stored above RTE squash in a low boy reach in cooler. Observed raw chicken stored above sauces and pastas in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several veggie and meat slicers stored clean according to the PIC with food debris left on them. CDI- items were removed and placed in dish pit area to be properly cleaned before next use.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine in use and functioning at 10 ppm Cl. CDI- By the end of the inspection PIC was able to provide 100 ppm Cl.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- REPEAT- Observed large ice machine shield and interior walls in the back room with dark and pink build up. NOTE: point deduction remained the same since low risk stagnant violation is noted repeat. |
|
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- REPEAT- Observed RTE crab, cut tomatoes, artichokes, cut leafy greens, motza cheese, shredded cheese, garlic in oil, arugula, blanched asparagus, and tomato sauce all above 41F see temp chart. CDI- PIC voluntarily discarded the items. |
|
21
|
0
|
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 milk, cooked onions, cooked meat sauce, cooked tomato sauce, and cut tomatoes all without dates. CDI- PIC voluntarily discarded the items. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- According to an employee salmon and lamb may be cooked to order. EHS did not observe an asterisks on the menu for these items. A VR will occur no later than 5/30/21 to ensure the consumer advisory is correct. |
|
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 mashed potatoes and white sauce cooling in the walk in cooler covered. CDI- PIC uncovered items to quickly cool. |
|
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 in use shakers and squeeze bottles without labels on the cook line. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several in use wiping cloths not stored in sanitizer between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -REPEAT- Observed shelving rusted, gaskets damaged, and lids damaged throughout the facility. Repair/ replacement needed. Also observed ice buildup in the freezer. NOTE: Point deduction has reminded the same since this item is low risk and stagnant. However, During the next inspection full point deduction will occur. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed cooking equipment, cold holding equipment, and shelving throughout the facility in need of cleaning due to food debris build up and residue. Clean as often as needed to prevent and reduce build up. NOTE: Point deduction remained the same since this item is low risk and stagnant. However full point deduction will occur if the violation is noted during the next inspection. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed no waste bin in female restroom. Provide a covered trash can in female restroom. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. - REPEAT- 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. -REPEAT- Floor and wall damage, debris and food residue throughout facility. Cleaning is needed throughout entire facility. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - REPEAT- 10 Foot candles required in walk in cooler. Back of walk in cooler is dark. Lighting is working, but flash light was still needed today check items in the back of the walk in cooler. Advised PIC of need for additional lighting in the unit. NOTE: Point deduction remained the same since item is low risk and stagnant. However point deduction will occur during the next inspection if violation is noted. |