| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at cook line hand sink.
CDI- PIC refills dispenser. (-0) |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed leaking fan in WIC dropping large amount of water onto food below. Entry of water observed in multiple containers, as well as wet cardboard boxes and more than an inch of standing water on lidded/packed items.
CDI- items in sealed packaged verified without entry of water and removed to separate area. Contains with entry or water and food inside soaked cardboard boxes voluntarily disposed. A large metal container was placed to catch water. PIC should place work order for WIC. (-1) |
|
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 numerous containers and utensils stored as clean on rack with visible food debris, grease, soap, and/or date mark sticker still remaining.
CDI- All dishes re-w/r/s. EHS advised PIC and dishwashing staff member about ware-washing efficacy. (-3)
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat above 450ppm in 3 comp sink at bar where sanitization of dishes occurs.
CDI- Quat dilluted to 350ppm. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS dressings in ice bath at expo lowboy between 48-52F and portioned crab dip in cook line cold drawer between 44F-46F.
CDI- PIC voluntarily discards crab dip + dressings and restarts with new products below 41F on TPHC. EHS advises no TCS foods should be stored inside the expo lowboy without proper TPHC until it is repaired, with an ambient temp low enough to support maintaining TCS foods at 41F and below. Cold drawer across cookline should also be used with TPHC only until building AC is repaired and ambient temp in unit can support proper cold holding. (-3)
**EHS notes this is the fifth consecutive inspection with cold holding out of compliance. A return visit will be made Monday, 06/01, to initiate a Risk Control Plan in collaboration with PIC** |
|
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 portioned crab dip in cook line cold drawer expired yesterday. Points not escalated due to overall improvement to date marking onsite. (-1.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in 50PPM of quat.
CDI- Sani-bucket sanitizer refilled to proper concentration. (-0) |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT.
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 in use utensils covered in food debris in dipping well with inadequate water pressure to remove debris.
CDI- Water pressure increased, utensils brought to ware-washing for w/r/s. (-1) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed many rows of dishes stacked wet on clean rack. EHS advises PIC to space dishes out and allow them to dry prior to stacking. (-0) |
|
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 torn gaskets in cook line cold drawers, causing inability for drawers to seal fully. Repair. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
REPEAT. 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 states that one has been ordered. A return visit will be made to re-asses within 10 days. (-1)
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed food debris and orange residue accumulating inside conveyor dish machine. Clean at earliest opportunity to prevent contamination. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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. (-0.5) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT.
5-205.15 Maintain a plumbing system in good repair.
Observed standing water at floor drain which prep top utensil dipper well empties into, causing excess water accumulation on corridor floor. Restore drainage at earliest opportunity and squeegee water into nearest drain regularly. (-1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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. (-1) |