| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed line employees repeatedly use both soiled wiping cloths and wiping cloths from the sanitizer bucket to wipe down equipment boards and then use the cloths to wipe off gloved hands before touching ready to eat foods. CDI - PIC directed employees to change gloves and wash hands. Gloves changed and hands washed. When wearing gloves and handling food, change gloves any time they become soiled. Do not wipe soiled gloves with soiled wiping cloths. Do not wipe gloves with sanitizer wiping cloths. If gloves are soiled they must be replaced and if the employee has touched unclean items, the hands must also be washed. EHS noted that this is consistent behavior with multiple line employees. Re-training on glove usage and hand washing is recommended. 1.5 point deduction |
|
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 sweet potato fries holding at 129 under heated lamp. CDI - fries discarded. Maintain hot TCS foods above 135f. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods in both sets of line drawers holding above 41f including multiple types of house made sauces up to 44f, feta at 44f, cut tomatoes at 43f, prepared salads in clamshells at 51f. Drawer unit at end of line appears zoned with 42f air temp on one side of unit and 40f on other side of unit. PIC called for service and discarded items or placed into alternate cooler to chill back to 41f. Cold holding temperatures have been noted as non-compliant for multiple inspections with full credit deductions for the last two inspections. Risk control plan put into place today for cold holding non-compliance. Return visit within 10 days required to evaluate cold holding in line drawer units. Failure to comply with cold holding standards and the risk control plan may result in permit action.
Full 3 point deduction. |
|
22
|
0
|
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. No time marking on lettuce in cold drawer that PIC indicated was using TPHC. CDI - lettuce discarded. Written procedures provided by PIC state that lettuce using TPHC would have the 4 hour time window labeled on the product which was not completed. EHS discussed using TPHC for some line products and provided new TPHC procedures which PIC may choose to use. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed numerous stuffed avocados which were found to be at 44f still in the cooling process in line service drawer unit. CDI- PIC relocated to freezer so that the product could finish cooling to 41f within the 4 hour allotted time. When cooling ambient temperature foods, use methods that allow the food to quickly chill. Do not place TCS foods which are still in the cooling zone into service units. Cool to 41f before placing into service. 0.5 point deduction |
|
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 wearing large gold bracelet on wrist while handling food. Remove jewelry and watches from arms while handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wet and dry wiping cloths laying on equipment surfaces at line area at beginning of inspection. Observed multiple instances of employees using wiping cloths and then leaving them on equipment surfaces and re-using them for wiping hands and for wiping surfaces again. Observed dry “pot holder” towels soiled and used to wipe down equipment surfaces. Once a wiping cloth has been used to wipe down a surface, place it into sanitizer solution if it will be used again or remove it to a soiled linen receptacle. Do not allow used wet or dry soiled wiping cloths to remain on equipment surfaces. Do not wipe hands - with or without gloves - with soiled wiping cloths or with sanitizer cloths (see #13).
0.5 point deduction |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans stored clean stacked together wet. Air dry pans before stacking together. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Both wooden-finish laminate cutting boards in use at rotisserie area with significant damage/peeling surfaces. Replace. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 3 part sink in water at 95f. PIC directed employee to replace with water at least 110f. 0.5 point deduction |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue on exterior surfaces of multiple metal pans stored as clean. |