| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employees were unable to name more than 2 food borne illnesses or symptoms. Facility has an employee health policy in place. EHS recommends going over policy more frequently. CDI: Employees educated during inspection. Link to Employee health policy poster given today via email along with inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several products sliced today rise in temperature during cooling process while cooling in prep top cooler. CDI: Products relocated to walk in cooler for rapid cooling. Observed provolone cooling at a rate of 0F/min in prep top cooler. CDI: Product relocated to walk in cooler for rapid cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in sliding door sandwich unit above 41F including ham, turkey, chicken salad, salami, and roasted red peppers. CDI: Some items voluntarily discarded. Items from yesterday were taken to the walk in for rapid cooling. Observed items at deli station rising in temperature during inspection. CDI: the amount for use at lunch was temporarily placed on time. All other items moved to the walk in cooler for rapid cooling. Observed shrimp at sushi station above 41F (43F) CDI: Product has a 24 hour shelf life and will be used by the end of the day today. Observed spicy sauce stored on counter. CDI: Procedure changed to hold product on ice. VERIFICATION REQUIRED to ensure long term compliance of cold holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 deli case items from more than 7 days ago including turkey (4/7), turkey (4/5), chicken (4/23), chicken (5/8), corned beef (5/12), and bologna (5/12). CDI: All items voluntarily discarded. Observed several items at pizza station with dates from more than 7 days ago including steak (5/12), feta (5/12), chicken (5/8), and ham (5/12). Employee stated some products were filled yesterday and some on Friday. CDI: Proper dates written on products. Observed several containers of items throughout prep top at deli and pizza area with no dates from more than 24 hours ago. Employees were able to say what day items were originally prepared. Ensure date makring system for all food is in place. |
|
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 Procedure for asian bar states that a discard time is to be marked. No times are marked in the log book. Ensure written procedure is followed. PIC and employees all stated that no food is prepared before 10am and it is all discarded at 2pm for lunch, and the same but 3-7 pm at dinner. CDI: Employee corrected and educated on proper procedure. REPEAT VIOLATION Previous violation corrected. |
|
31
|
0.50
|
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 sliced ham and provolone that was cut today cooling in prep top cooler at sandwich station. CDI: Products moved to walk in for rapid cooling. Observed pinwheel tray cooling while tightly covered in walk in cooler. CDI: Product vented. REPEAT VIOLATION |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing behind sink handles at room temperature. Product was still frozen. CDI: Product placed under running cold water to thaw. |
|
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 gasket on pizza prep top reach in door split. Observed gasket on reach in cheese cooler split. |
|
47
|
0.50
|
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. Observed heavy debris build up on insides of tracks of coolers and insides of coolers. Observed container with sliced turkey in it with sticky residue. CDI: Container removed for washing. REPEAT VIOLATION |