| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink uncovered on work table adjacent to grill. CDI: Drink relocated to bottom shelf. |
|
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 hand sink used as a dump sink at the beginning of inspection, then later during inspction, observed an employee dumping a sanitizer bucket in the same sink. CDI: Instructed employees that hand sinks are only for handwashing. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed that employee could not locate letter of parasite destruction for salmon products. EHS informed PIC to cease sale of lox salmon until letter may be obtained. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled spatula stored as clean on drying rack, as well as several plastic pans with sticker residue on them after warewashing. CDI: Items removed and sent for warewashing. REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine originally reading 0 ppm chlorine after initial testing. Employees were warewashing throughout inspection before testing. CDI: Machine was primed and read 50 ppm chlorine. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed home fries holding below 135F on main cook line. CDI: Volutarily discarded and replaced with freshly cooked potatoes. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce overstacked in a double boiler style pan in flip top unit holding at 58F. CDI: Lettuce removed from flip top and placed in walk in for rapid cooling. Lettuce was 41F before the end of inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 five meat loaf products with dates ranging from 11/17 to 11/21 (well over 7 days of shelf life) in cold drawer and walk in. Observed an undated chub of corned beef. CDI: All out of date or undated products were voluntarily discarded by PIC. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that PIC could not locate written procedure for TPHC on hollandaise. CDI: EHS provided procedures and PIC filled out on site. |
|
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 cut melon and black beans cooling in units rated for holding in covered containers. CDI: Beans (cooked product) uncovered and relocated to walk in unit. Melon was uncovered and placed in large reach in unit. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth sitting on reach in by grill. CDI: Cloth sent to dirty linens. REPEAT.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket for cook line sitting directly on floor. CDI: Elevated. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic pans wet nested on drying rack. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at server station in kitchen and at front server station with their lip contact surfaces exposed. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue built up on shelving in walk in unit. Observed shelving in walk in unit in need of cleaning to remove food debris. |
|
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 caulking missing on right side of mop sink, creating a gap between sink and wall. Observed baseboard missing around wall to the left of mop sink and back handsink loose from wall. Observed poultry prep sink and three compartment sink missing screws, causing a gap between wall and backsplash. Ensure that all sinks are secured to wall and that floor-wall juncture is made smooth and easily cleanable. |