| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 recycling container and trash container in front of back of house hand sink blocking access. CDI - PIC relocated. Observed wiping cloth laying across hand sink splash guard. CDI - PIC removed. Do not use hand sinks for purposes other than hand washing. Do not push trash cans, recycling containers or other items in front of hand sink. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed frozen chicken, beef, and salmon removed from sealed commercial packaging stored above peas and carrots and other food items in upright freezer. Observed unpackaged re-wrapped bags of raw chicken products stored above other unpackaged raw meat items in chest freezer which is jumbled and not organized according to final cooking temperature. Both upright freezer and chest freezer unit must be re-organized. Verification required. REPEAT
3-304.15 (A) Gloves, Use Limitation - P. Observed all line cooks using gloved hands to directly contact raw meat, seafood, and eggs at line area and then proceed to handle clean utensils and ready to eat food items with same gloves and no hand washing. CDI - EHS directed PIC to translate for employees that after handling raw animal foods, gloves must be changed and hands washed. Gloves changed and hands washed. PIC switched to use of tongs for raw meat items in lieu of direct glove handling. |
|
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 41F. -P. Observed ground chicken mixture PIC noted was cooked around noon yesterday still in cooling process at 44f in reach in cooler. CDI - chicken mixture discarded. All other TCS foods properly stored in the unit holding at 41f or lower. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried tofu which employee noted was cooked before EHS arrival at 99f in container on countertop. CDI - PIC discarded. Do not allow fried tofu to sit at room temperature without use of TPHC timing procedures. Maintain cooked tofu at 135f or higher or cool and hold below 41f. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bulk container of cut napa cabbage sitting out on countertop at line at 69f. PIC noted they leave out the cabbage since it is used for cooking. EHS directed employee to maintain the cut napa below 41f in the line cooler like other TCS food items or use TPHC timing procedures. CDI - napa placed into reach in cooler as it had been out less than 2 hours.
Observed cut cabbage overfilled in pan on top of prep unit at 47f. CDI - Product on top out of temperature removed to another container and placed into reach in to chill back to 41f. Do not overfill containers in cold holding units. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer container holding wiping cloths with cl concentrations at toxic levels - bleached out indicator strip. CDI - PIC diluted to proper concentration. |
|
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. Observed cooked ground chicken mixture placed into bulk plastic bucket sealed with lid and placed into service unit for cooling. CDI - chicken mixture discarded as it had not met cooling parameters. When cooling food, use methods that allow the food to chill quickly. Do seal hot food into deep plastic containers while still cooling. Do not cool food in service units which are frequently opened. REPEAT |
|
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. Observed small flies in back of house areas. Contact pest control operator for service. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14 Wiping Cloths, Use Limitation - C
Observed soiled wiping cloths laying on equipment surfaces and re-used without returning to sanitizer solution. Observed wiping cloth used to stabilize in use cutting board. Observed line employee wearing wiping cloth tucked into back pocket. Once a wiping cloth is used, place it into sanitizer solution at the proper concentration if it will be used again or remove it to soiled linen receptacle. Do not use wiping cloths for unapproved uses. Do not wear wiping cloths tucked into clothing.
REPEAT |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting raw asparagus directly from packaging without washing. Asparagus is labeled as organic product which is not washed and ready to eat. Wash all produce items that are not received in ready to eat form including organic produce. |
|
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 damaged gasket on walk in cooler needs repair.
Observed upright double door cooler not operational and not in use. PIC noted new cooler is on order. Replace as soon as possible as this cooler is necessary for operational storage capacity. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on exterior surfaces of equipment and shelving in back of house areas needs cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Floors under equipment and in walk in cooler with buildup need cleaning. Wall surfaces in back of house with insect webs/dead insects/other debris need cleaning.
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. Multiple missing or displaced ceiling tiles present in back of house areas. Replace. |
|
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 employee food items mixed with restaurant food items in back of house coolers. Designate an area separate from restaurant food for the storage of employee items. |