| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
. 2-401.11 Eating, Drinking, or Using Tobacco - C - 0 pts - Observed one open employee beverage in smoothie section and one in the bakery section. Items were removed. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P - 0 pts - Observed an employee donning gloves without washing hands. CDI- Employee was corrected. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - London broil and roast beef were cooked to 110F according to temperature logs. CDI- Items were discarded.
PIC states that they received a new policy stating that roast must be cooked to 130F for 112 minutes. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Beans, rice, sausage and gravy, and quinoa prepared yesterday were out of time and temperature compliance. CDI- Items were discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Potatoes, sausage, mushrooms, broccoli, carrots, cauliflower, and grits were out of temperature compliance. CDI- Items were reheated to 165F+
Some of the items above were found out of temperature compliance during previous visit. Strongly recommend that items are placed on TPHC or better control of food temperatures are in place (ie. less portions). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Ceviche, tomato salad, tofu, beans, cream sauce, pasta salad, brown rice, white rice, and other items in WIC were reading 48-53F. CDI- Items were discarded.
Cut leafy greens in cold bar ranged from 45-50F. CDI- Items will be used within 4 hours.
Strongly recommend that items are placed on TPHC or better control of food temperatures are in place (ie. less portions). // Walk in cooler was not in good working condition upon arrival. Maintenance arrived during inspection and repaired unit. |
|
21
|
0
|
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 - 0 pts - A better date marking system should be in place for all deli meats to ensure that all employees know when meats were placed on the line. // Two packs of roast beef dated 6/2 should of been discarded 6/8. // Picked carrots dated for 6/9-7/9. PIC states that item is not kept for this long. Labeling should not read this. // Some deli meat dates read 10 days. Dates were within compliance but were corrected during inspection. |
|
31
|
1
|
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 - Repeat - Lettuce stored in walk in cooler tightly covered with lid. Tomatoes stored on make top and tomatoes in reach were tightly covered. Beans, rice, and quinoa prepared 6/10 were not properly cooled down. CDI- Lettuce was uncovered and other items discarded. Tomatoes placed in blast chiller. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - 0 pts - Two dial thermometers read 35F and 40F. CDI- One thermometer was calibrated the other was removed from kitchen. Establishment has other thermometer. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed three live flys in kitchen. Monitor pest control. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed one wet cloth in beverage area with no sanitizer. |
|
41
|
0
|
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. - 0 pts - Observed a single service container with no handle being used to scoop cheese in pizza area. Containers with handles shall be used and stored with the handle away from the food. |
|
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. - 0 pts - Observed some shelving throughout kitchen rusting or chipping. Assess and replace/repair.
Walk in cooler was holding all foods at 45F+. Walk in cooler repaired during inspection.
Dish machine could not be used during inspection due to CO. Repairman arrived during inspection. Verification required.
Move or replace paper towel dispenser so that it can easily be accessed for employees washing hands near sushi area. |
|
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. - Cleaning needed in the reach in of sandwich make top unit and exterior of pizza low boys. |
|
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. - 0 pts - Floors sealant throughout is missing. Repair.
6-502.12 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. -0 pts - Minor floor cleaning needed in bakery area in kitchen and walkin cooler. |