| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, employees are unable to name more than one or two food borne illnesses or symptoms. Facility has an employee health policy in place. EHS recommends training more frequently on employee health policy. Employee health poster provided during inspection today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
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. REPEAT VIOLATION Some improvement from previous inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with some food debris. CDI: Slicer cleaned during inspection. Observed covers for salad bar placed directly on top of food items. Covers are not easily cleanable due to size and are textured. CDI: Covers removed and food covered with plastic wrap. Ensure food is covered with plastic wrap or washable covers before placing large covers on top of coolers. REPEAT VIOLATION Improvement from previous inspectoin. |
|
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 pan of cheese steak in walk in cooler at 47F from yesterday evening. CDI: Product voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter and cream cheese holding above 45F in self serve area. Observed dressings holdgin above 45F at salad bar. CDI: Items rapidly cooled. EHS recommends holding these items on TPHC or finding another method/area to keep items cold. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on lettuce or ricotta in walk in cooler. CDI: Product properly dated.
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 feta date marked 2/21. PIC stated it was opened on monday. CDI: Product properly dated.
Overall date marking system is very good throughout facility. |
|
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 tomatoes cooling in prep top cooler. Tomatoes were moved to blast chiller but were in a deep pan and covered. CDI: Tomatoes moved to shallow pan and then they began cooling. Observed cheesesteak packed tightly and wrapped in walk in cooler from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean. Observed wet stacked cups stored as clean in self serve area. |
|
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 racks in walk in cooler peeling and rusting. Observed shelving in salad bar reach in cooler peeling and rusting. REPEAT VIOLATION Improvement from previous inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed counter at the pizza station not smoothe and easily cleanable. REPEAT VIOLATION Improvement from previous inspection. |