| 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 employee use handsink to fill up bowl at breakfast station. CDI: Employee educated on use of handsinks. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce in walk in cooler. CDI: Items rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed metal bowls stored as clean with grease build up. CDI: Bowls moved to 3-comp area and rewashed, rinsed, and sanitized. |
|
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 45F within 4 hours. -P Observed tomatoes cooling at a rate of .006F/min in reach in. Observed tomatoes cooling in walk in at rate of .016F/min in walk in. CDI: Methods changed and cooling rates met. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled veggies and cream of wheat holding below 135F. CDI: Items rapidly reheated. REPEAT VIOLATION Significant improvement from previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons at breakfast station above 45F. Observed butter and cream cheese at waffle station above 45F. CDI: Melons rapidly cooled. Butter and cream cheese voluntarily discarded. Observed half and half labeled "keep refrigerated" on box in dry storage, under no temperature control. CDI: Product voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection. Blank TPHC form provided via email along with 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 Observed diced tomatoes cooling in reach in pizza cooler while covered. CDI: Tomatoes moved to walk in freezer for rapid cooling. Observed cut tomatoes cooling in walk in while covered. CDI: Tomatoes uncovered. REPEAT VIOLATION |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed bulk food packaged for self service (cereals in dispensers) that do not have the required labels. Only the common name of the food is present on the label. Provide either the manufacturer's/processor's label or using a card/sign/binder etc, provide the common name of the food, a list of ingredients in descending order of predominance by weight, and the of the food source for each major food allergen. Environmental Health Specialist (EHS) recommends including the name and place of manufacturer if consumer has questions, although not required. CDI: Proper information provided during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed brown sugar not adequately protected by sneeze shield at pizza station. CDI: Brown sugar pushed back further under sneeze shield. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed blast chiller not functioning properly (slow to cool, air temp stuck at 43F). Observed split gaskets on hot box in comfort station, and reach in coolers at pizza station. REPEAT VIOLATION Previous issue corrected.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with black staining in slices on board, and some areas that were rough and no longer cleanable. CDI: Cutting boards voluntarily discarded. REPEAT VIOLATION
4-101.19 Nonfood-Contact Surfaces - C Observed raw wood shelving being used to store clean plates, bowls, and cast iron cooking utensils. Equiment must be non-absorbent as it is in "splash zones" and holds food contact surfaces. |
|
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. Observed laminate on counter at pizza station peeling.
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. Observed food accumulation under pantry station. |