| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Repeat violation
2-301.14 When to Wash. Priority (P)
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands.
The following was observed: an employee removed their gloves then proceeded to put on new gloves without washing their hands.
Corrected during the inspection (CDI): the EHS instructed the employee to wash their hands and change gloves, and the employee complied. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
Repeat violation
5-205.11 Using a Handwashing Sink. Priority foundation (Pf)
A handwashing sink may not be used for purposes other than handwashing.
It was observed that a stack of food trays were stored on the rim of the handwashing sink located at the rear of the kitchen.
Corrected During Inspection (CDI): the pans were relocated. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
COMMENT | No points were taken.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Core (C)
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings.
It was observed that raw beef patties stored in the cold holding unit next to the grill were uncovered.
The beef patties were covered with a lid as a corrective action. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Repeat violation
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. (Pf)
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
The following was observed: food residue and other debris were present on clean and stored utensils, including metal pans and food-grade plastic bins.
CDI: These items were placed in the three-compartment sink, then washed, rinsed, and sanitized during the inspection.
4-602.11 Equipment Food-Contact Surfaces and Utensils. (C)
Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
It was observed that the interior of the ice machine was soiled with black and orange buildup. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Time/Temperature Control for Safety Food (TCS), Hot and Cold Holding. (P)
TCS foods shall be maintained at 41°F or less for cold holding
The following were observed to be above 41°F: sliced tomatoes and shredded lettuce located in the sandwich prep area. Refer to the Temperature Observations section for details.
CDI: These items were voluntarily discarded by the person in charge PIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeat violation
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking. (Pf)
Ready to eat, TCS food prepared and held in the establishment more than 24 hours, or TCS food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. The day of preparation or when package was opened, shall be counted as Day 1 and shall be held at 41°F or less for a maximum of 7 days.
It was observed that shredded lettuce in the sandwich prep area was dated with the preparation date rather than the date it was received in the store.
CDI: This item was voluntarily discarded. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
Repeat violation
3-304.14 Wiping Cloths, Use Limitation. (C)
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
It was observed that wet wiping cloths were stored on prep tables throughout the establishment. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (C)
Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
It was observed metal pans were stored while still wet before being stacked. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
COMMENT | No points were taken.
4-501.11 Good Repair and Proper Adjustment. (C)
Equipment shall be maintained in a state of good repair and condition.
It was observed that there were broken light bulbs in the hood system above the grill area.
4-501.12 Cutting Surfaces. (C)
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
It was observed that cutting boards had deep cuts, excessive scratches, and extreme discoloration. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat violation
4-602.13 Nonfood-Contact Surfaces. (C)
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The following was observed: gaskets on the reach-in cooler were soiled with food debris, and debris was present on the interior floors of all prep units throughout the kitchen. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.12 Prohibiting a Cross Connection. (P)
A person shall not create a cross connection between the drinking water system and a nondrinking water system.
It was observed that the end of the hose was located in the basin of the mop sink.
CDI: the hose was removed from the basin. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
COMMENT | No points were taken.
6-501.12 Cleaning, Frequency and Restrictions. (C)
Physical Facilities shall be cleaned as often as necessary to keep them clean.
The following was observed: the floors of the walk-in cooler and walk-in freezer were heavily soiled, an excessive amount of debris and garbage was present in the floor drain, and heavy dust buildup was present on the ceiling vent nearest to the swinging exit door leading from the kitchen to the restrooms. |