| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P
Soiled utensils stored in single service bucket. Observed single use gloves and used paper towels stored on clean dishes. Observed food contact surface of can opener stored with debris. Observed debris on rotisserie stakes in clean dish area. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI. Dishes were pulled by PIC to be rewashed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
COMMENT: Observed sliced turkey and lettuce stacked high at sub station holding above 45F (see temp chart). Maintain TCS foods in cold holding at 45F or less. CDI. Lettuce and turkey was split into pans to cool under prep cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
Observed small portion of turkey with a discard date of 11/25 in deli cold case. Observed soft brie type cheese (chaumes) with a date mark 11/24 to 12/17. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF
Observed the following not properly documented on the 'TILT' sheet provided by the PIC: California tofu, chicken dumpling, peas, mixed veggies, and crab cakes. When swapping out items on the production sheet, make sure you relabel with the actual food that is being placed on the bar. This was a violation noted at both hot bars. 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. CDI. The PIC had employees correctly label the TILT sheet. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C
COMMENT: Label the dry spices used at the sub station. Label the dry spices underneath the Asian prep table. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C
4-501.11 Good Repair and Proper Adjustment-Equipment - C
COMMENT: Ambient air thermometer inside the sushi prep cooler reading 10F. Ambient air thermometer in the sub station reading 19F. Maintain air thermometers in good repair and accurate. Repair the non working cooler in the pizza prep area. Replace the left cooler door gasket at the sushi prep area. Maintain equipment in good repair. |
|
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
COMMENT: Thoroughly clean the outside of the hot holding cambros. Minor cleaning needing inside of deli display cases, cheese bottom reach in table unit, and inside sub station cooler. Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
Clean the floors and walls near the fryers and ovens. Replace the lights that are out underneath the grill hood vents (lights may need to change to a brighter white light in order to maintain requirements). Replace the stained ceiling tiles in the dry storage room as water damage seems to have occurred. 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, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |