| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed kale stored directly on prep top cooler shelf. PIC stated cooler is detail cleaned weekly. CDI: Kale rewashed and placed in a container, then put on shelf. REPEAT VIOLATION Previous issue corrected.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over several ready to eat items on speed rack in walk in cooler. REPEAT VIOLATION Previous issue corrected. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed quinoa cooling at a rate of 0F/min in prep top reach in cooler. CDI: Product moved to walk in cooler and item rapidly cooled. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half in reach in drink cooler above 41F, but below 45F. CDI: PIC voluntarily discarded product. Cooler air temp was 42F. Cooler was turned down. |
|
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 no date mark on tuna salad or chicken salad. PIC stated they were prepared yesterday. Observed no date on blackbean hummus. Product was prepared 1/2. CDI: Items properly dated.
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 quinoa mix date marked 1/4, but quinoa was cooked 1/3. CDI: Date corrected. |
|
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 no TPHC time marked on side items held for 4 hours, per facility's written procedure. CDI: Time marked on items. |
|
31
|
0.50
|
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 quinoa cooling while tightly covered in prep unit. CDI: Item moved to walk in and uncovered for rapid cooling. REPEAT VIOLATION |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed smoothie bowls and acai thawing at room temperature on top of slide top freezer. CDI: Items moved to walk in for thawing. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of rice stored directly on floor in dry storage. CDI: Rice elevated to shelf.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee lunch stored over customer food products. CDI: Employee lunch relocated. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee take unwashed straberries directly from container that states "wash before eating" and put into a customer parfait. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 handle of scoop down in frozen fruits in slide top freezer. CDI: Handles removed from products. |
|
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. Observed split gaskets on some prep top reach in cooler doors throughout. Observed small prep top broken. PIC informed Environmental Health Specialist (EHS) upon arrival that it was broken and no food was in it. Observed rusted shelving in walk in cooler. PIC stated owner has ordered new shelving.
4-502.11(A) Maintain utensils in good repair. Observed juicer with peeling paint/coating. |
|
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. Observed vent fans of drink reach in cooler with dust accumulation. Observed build up in gaskets on coolers. Observed build up on bottoms of coolers and walk in shelving. REPEAT VIOLATION |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor leak at handsink in kitchen. PIC stated a plumber should be here to fix it today. |
|
53
|
0
|
Physical facilities installed, maintained and 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 minor wall damage along back hallway.
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. Observed heavy accumulation of dust on ceiling above oven. |