| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 employee wash hands and recontaminate hands by failing to turn off faucet with a barrier. CDI: Employee instructed on proper handwashing. REPEAT VIOLATION some handwashing improvement from last inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute and shield to have excessive black residue. CDI: Shield clenaed during inspection, chute to be cleaned tonight.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener blade to have food build up on it. CDI: Blade removed and replaced 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 arugula in prep unit above 45F. Item was overstacked. CDI: Half of the arugula was removed and properly cooled. REPEAT VIOLATION significant improvement from last inspection. |
|
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 octopus in walk in with no date mark. PIC stated that it was prepared two days ago. CDI: Item properly labeled. Observed whole pork belly stored on speed rack in walk in with no date. PIC stated that item was cooled down yesterday evening. CDI: Product properly labeled.
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 several items beyond time/temperature window, including pimento cheese, sweet potatoes, brussel sprout kimchi, and duck fat. CDI: All items beyond proper time/temperature window were voluntarily discarded. |
|
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 written procedure for hot items held out of temperature during lunch. CDI: Hot item procedure written today. |
|
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 Observed reminder on brunch menu, but no disclosure. VERIFICATION REQUIRED |
|
35
|
1
|
Food properly labeled: original container |
Yes |
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 unlabeled oil and unlabeled, unidentifiable white granular on dry goods shelf. CDI: Oil was labeled as olive oil, and white granular was discarded. |
|
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 unidentifiable white granular stored on dry goods shelf with no cover. CDI: Product was voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on shelving at pastry area. CDI: Wet cloth taken to dirty laundry area. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans at dish washing area, stored as clean. Observed robocope stored as clean with excessive water at the bottom of container. REPEAT VIOLATION |
|
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 robocoupe blade with deep gouges, stored as clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed handsink near dish machine in need of recaulking to wall. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ROP machine stored on prep surface of facility. PIC stated that they are currently working with EHS S. Makres on a HACCP plan. PIC directed to remove machine from everyday use area until it can be used per HACCP plan. No in house packaged items were present today. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light on prep line. PIC stated that they are in the process of getting a new ballast for that light fixture.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored on shelf at expo line. CDI: Items relocated to employee storage area. |