| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser not working at handsink for pizza make station and salad make station. CDI: PIC removed towels and made them available without the dispenser.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used as dump sink at bar. CDI: By discussion with PIC and bartender. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee drink from cup with gloved hands and go back to cook line and work with food with no glove change. CDI: Employee directed to change gloves and wash hands any time he takes a drink from his cup or his gloves become dirty.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pooled, raw eggs stored on shelf, above RTE foods in WIC. CDI: PIC relocated eggs to lower shelf. REPEAT VIOLATION |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
v4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at dish machine not pulling. CDI: Manager rectified problem, EcoLab arrived to confirm. Observed santizer at 3-comp sink below 200ppm quat. CDI: EcoLab arrived and recalibrated regulator. REPEAT VIOLATION |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham, turkey, and cheese in WR salad cooler holding above 45F. Observed milk on counter at Starbucks above 45F. CDI: Items moved to coolers to cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of chemicals not labeled. CDI: PIC disposed of chemical. |
|
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 2 pans of cut tomatoes tightly wrapped and cooling in prep unit. Observed pan of chicken tightly covered and cooling in prep unit. CDI: Items uncovered and moved to WIC for cooling. Observed 2 pans of hot chili cooling in WIC with metal lids. CDI: Pans uncovered for proper cooling. REPEAT VIOLATION |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
. 3-501.13 Use approved thawing methods. Observed bags of pizza sauce thawing in standing water in prep sink. CDI: water turned on. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed no label on metal shaker on line. CDI: Employee stated that it was fry seasoning and labeled it accordingly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of pickles stored on floor in WIC. CDI: Employee relocated to be 6 in. off of floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager handling pizza sauce with no hair restraint. Observed several men with beards, working with food and no beard guards. CDI: Employees donned beard guards. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets below 200ppm. CDI: After EcoLab response, all sanitizer buckets changed to be properly concentrated. Observed wet cloths throughout facility on counters. Observed wet cloth stored in soapy water near starbucks dry storage area. CDI: All cloths moved to properly concentrated sanitizer buckets. REPEAT VIOLATION |
|
42
|
0.50
|
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 containers and pans wet stacked in dish area. CDI: PIC unstacked dishes for proper drying. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored overstacked at Starbucks and PZA so that lips were not protected. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf No cold water/tempering of water available at handsink for pizza make station and salad make station. VERIFICATION REQUIRED. |