| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
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 a food employee cutting tomatoes with his bare hands. The tomatoes are used as garnish but they could be consumed by the customer. CDI by education and pan of cut tomatoes were discarded by the PIC. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket stored in the handsink. CDI- PIC removed sanitizer bucket from the handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink and black mold buildup inside the ice machine. CDI - cleaned during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter sitting out at 60F. CDI - The container of butter will be discarded after 4 hours. Note: Facility will start holding soften butter using TPHC procedure. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 several TCS foods not date marked: pasta portions (Walk in cooler), cooked broccoli and coco van (prep line cooler). CDI - Items dated during inspection.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 expired TCS foods that had not been discarded: tray of quiches dated 11/05 (walk in cooler), Caesar dressing made in-house dated 11/1 (reach in cooler) and two gallons of mil k with an expatriation date of 11/06 (bar area prep cooler). CDI- discarded during inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 EHS reviewed charts for foods being held by TPHC. No written procedures were provided. EHS will give PIC a TPHC procedure template. Verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle containing sanitizer. CDI by instruction. |
|
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 several quiches that had been heated early and then stacked and stored in the prep line cooler. CDI by education. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
|3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored directly on the floor. CDI- Bucket removed from floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on a food prep surface. |