| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy zucchini in WIC.
CDI- PIC voluntarily disposes of zucchini. Remaining supply appears in good condition. (-0) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed portioned shrimp sauce in WIC without date mark.
CDI- EHS confirmed prep date and allowed PIC to date sauces. (-0) |
|
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 multiple containers of tightly wrapped, cooked chicken cooling in tightly packed lowboy.
CDI- Covers removed from chicken to facilitate cooling. EHS discusses proper cooling methods with PIC and Head Chef. (-0.5) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw shrimp thawing at two different sink locations inside basins without containers. EHS observed that in prep sink 1, the water was 88F, and shrimp was beginning to be cooked, temping at 101F. Second batch in 3 comp sink was at proper thawing temperture.
CDI- Thawing process in sink 1 immediately ceased and shrimp moved to cook line for final cook. EHS discusses thawing methods with PIC in depth. Shrimp is 3 comp basin placed into container. EHS discusses sanitizing of sinks before and after use for thawing and verified compliant process. (-0.5) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed raw beef roasts on ground of WIF and raw onions stored on unclean bottom rack of prep table across from 3 comp sink. EHS advises staff to maintain surfaces clean where food is stored. Produce is to be peeled and rinsed before use. EHS advises procuring crate to keep things off ground in WIF. (-2)
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed two cans of oyster sauce with severe defects near seal in dry good storage area.
CDI- Cans removed from usable supply. EHS reminds PIC not to accept delivery of cans with severe defects or dents jeopardizing the seal. |
|
49
|
1
|
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 accumulated debris on dry storage racks throughout facility, and shelving inside walk-ins. Increased cleaning
frequency needed. (-1) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT.
5-205.15 Maintain a plumbing system in good repair.
Observed minor leak at 3 comp sink faucet. No escalation of points for single item with low risk. EHS advises repairing at earliest opportunity, as points will be taken if out of compliance at next inspection. (-1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed yellowing and stained ceiling tiles in kitchen, especially to right of cook line above hand sink. Replace grease stained tiles at earliest opportunity. (-0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings.
Observed serious accumulations of grease on lights in cook line hood system. Next cleaning is due in early April. EHS advises PIC to ensure the bulbs are cleaned at next servicing, and to consider increasing frequency of cleanings. EHS advises PIC to ensure their annual afire Marshall inspection is completed and please alert EHS when this is completed. EHS will make follow ups as needed to determine if hood system ventilation is adequate. (-0.5) |