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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to prep sink in kitchen blocked by dishwasher racks and then later blocked by a box of lettuce during inspection. CDI- EHS explained need for access to handsinks at all times, items were moved away from handsink during inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time for sauces on the counter top with no start or end time. PIC stated that sauces used to be on TPHC, but facility had discontinued this practice as they were told it was a non TCS product during the last inspection. EHS discussed ingredients with PIC, sauces are made using fresh peppers, garlic and oil mixture and vinegar and blended. CDI- EHS explained to PIC that sauces are TCS due to garlic and oil mixture, facility will go back to using TPHC and marking start and end times. Sauces out of temperature for more than 4 hours were voluntarily discarded. PIC was unable to locate previous TPHC form, EHS provided new form via email. New TPHC form filled out on site. |
|
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 squeeze bottle next to cook line with no label. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back outside door propped open, PIC stated they had recently received a delivery. Observed door to kitchen entrance also propped open. Both doors remained propped open for the entirety of the inspection. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of plantains stored on the floor, just outside of the walk in cooler. Boxes remained on the floor for the entirety of the inspection. Observed an open box of lettuce stored underneath handsink. Storage of lettuce had potential to be contaminated from water splashing at handsink. CDI- box of lettuce moved, EHS explained risk of contamination to PIC. REPEAT. |
|
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 wet wiping cloths on the prep surfaces in the back corner near the oven. |
|
41
|
0.50
|
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 handles stored in food in large containers of flour in the dry storage area. CDI- scoops removed from food and brought to 3 comp to wash. |
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