| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 41F within 4 hours. -P Observed turkey sausage increasing in temperature in reach in cooler. CDI: Product moved to blast chiller and reached 40F by end of inspection. Observed black beans cooling at a rate of .067F/min in reach in cooler. CDI: Product relocated to blast chiller and was still cooling at end of inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato tots at 100F near hot food station. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection. |
|
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 Observed sausage, tofu, and chicken in reach in cooler above 41F. CDI: Products were 42F. Refrigerator turned down and maintenance order put in to look at door to make sure that it is closing all the way. REPEAT VIOLATION Significant improvement from previous inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 roast beef date marked 6/13 in reach in. Sandwiches made with the same roast beef were date marked 6/19. CDI: Product and sandwiches voluntarily discarded. PIC reminded staff to place the date of the oldest TCS ingredient on products.
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 goat cheese from today that will not be used within 24 hours with no date mark and brie from yesterday with no date mark. CDI: Products properly dated. REPEAT VIOLATION Some improvement with dating items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 Observed no procedures on site for items held on TPHC. TPHC form sent via email along with inspection. VERIFICATION REQUIRED REPEAT VIOLATION |
|
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 black beans and turkey sausage cooling in tightly covered container in reach in. CDI: Products moved to blast chiller. |
|
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 several different colored squeeze bottles throughout kitchen with various unidentifiable liquids. EHS suggests making a key/legend to distinguish what bottles hold what liquids. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed oatmeal toppings on display without adequate covers. Products are in jars with lids that do not automatically close and there was no attendant. Toppings were left uncovered by customers. CDI: Products relocated to be underneath a sneeze guard. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with unapproved jewelry making omelets. |
|
47
|
0
|
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 build up on gaskets in sushi area and at sandwich area. REPEAT VIOLATION Previous violation corrected. |