| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed scoops hanging on wall storage and plates on clean rack with food debris, and table top can opener blade with severely encrusted food debris.
CDI- All items brought to ware-washing. (-3)
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed all 3 microwaves with significant food debris inside. Increase cleaning frequency. |
|
20
|
0
|
Proper cooling time & 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 baked potatoes cooked yesterday still between 43-45F inside WIC.
CDI- PIC was observed voluntarily disposing at the start of inspection, without EHS intervention needed. Improper cooling cause identified as sheet pans densley stacked without potatoes halved to allow entry of cold air. (-0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in the expo lowboy (dressing, shredded cheese, shredded lettuce) between 47F-52F. Equipment ambient temp at 53F.
All items above 41F voluntarily disposed of. TCS foods should not be stored in the lowboy until repaired. Additional coolers are available. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed shredded lettuce, opened container of mayo, sour cream, and shredded cheese in lowboy without date mark. Also observed open package of macaroni and cooked crab legs in make line cold drawers without date mark.
CDI- All items without dates voluntarily discarded. (-1.5) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed shrimp sauce, sour cream, and butter, and ranch in expo cold wells on TPHC, without time labels.
CDI- PIC confirms when items first left WIC (this morning, around 11am). TCS items cooled to 41F in WIC and labeled for time. Butter above 70F was voluntarily discarded. (-1.5) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 marinated raw lobster tails and scallops cooling in WIC with 2-3F degree temp increase two hours after initial cooling temps taken.
CDI- PIC moves entire rack with cooling items away from door which is opening and closing at a high frequency, precluding proper cooling. EHS advises this portion of the WIC, and foods stored in it, be monitored with probe thermometer regularly throughout the day to ensure corrective actions if needed. EHS observed ambient temp of unit at 37F and area near door with ambient temp of 43F. Staff also advised not to let door stay open while retrieving things inside. (-0.5) |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT.
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed several containers of spices throughout kitchen unlabeled. (-2) |
|
40
|
0
|
Personal cleanliness |
Yes |
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 food handler wearing watch while engaged in food prep. EHS spoke to staff about need to remove wrist jewelry when working with food.
CDI- Watch removed. (-0) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed sliced limes with sticker remaining at expo.
CDI- Lime with sticker disposed of. EHS advises on proper produce washing. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed utensils in water at 3 dipper wells without water running.
CDI- PIC turns on dipper wells to floods away food matter. (-0.5) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-502.11(A) Maintain utensils in good repair.
Observed employee with a wiping cloth duct taped to a rod being used to clean the cook line grill. EHS advises staff to use a cleanable utensil that can withstand ware-washing, or make the wiping cloth used for this purpose (without sanitizer), single use only. Do not keep soiled wiping cloth at cook line stored improperly, and do not use duct tape on utensils used to clean food contact surfaces. (-1)
4-501.11 Maintain equipment in good repair.
Observed expo lowboy with TCS foods stored inside and ambient temp at 53F. All TCS foods discarded, other lowboys to be used in meantime.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed multiple cutting boards with deep scoring and stains, no longer cleanable.
CDI- PIC removes boards from service. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
10 DAY VR
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no thermometer for confirming temp of high temp dish machine. PIC should procure one (or color-changing labels) within 10 days and confirm with EHS. (-0.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed grease residue and food debris on outside and inside of storage equipment throughout kitchen. Increased cleaning advised. (-0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed expo hands sink with standing water in basin, blocked off from use. Other hand sinks are available within 10 yards. Repair plumbing at earliest opportunity. (-0) |
|
55
|
0.50
|
Physical facilities installed, maintained & 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 damaged floor tiles on make line and standing water accumulating where sections of tile are missing. Repair/replace at earliest opportunity to ensure floors are cleanable and prevent pest harborage. (-0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee sunglasses on prep top where food prep was being done. EHS advises employees possessions must be kept separate from food storage and active prep areas. (-0) |