| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) REPEAT
The hand sink on the lines was blocked off by a stack of overflow dishes. Also noted, the same hand sink was later found with a coffee mug in the basin. A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. A HANDWASHING SINK may not be used for purposes other than handwashing.
CDI, EHS explained the importance of having access to the hand sink at all times. Coffee mug was moved |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Several items inside the reach-in were found without a covering. The ice bin was also found uncovered while not in use. Food shall be protected from cross- contaminated by storing food covered with a lid or some protective.
CDI, all items were covered |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-REPEAT
Splash and spillage observed in several containers and on mutliple dishes stored as 'cleaned'. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, removed from the line and placed at the 3-compartment sink to be washed rinsed and sanitized.
4-602.11 Equipment Food-Contact Surfaces and Utensils- VERIFICATION REQUIRED
The back corners in both ice machine and chest required cleaning. Black buildup observed forming on the walls and crevices. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: At a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
EHS will return in 72 hours to verify that the ice machine has been thoroughly cleaned |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Several items in the flip top were holding above 41F. Maintain all cold TCS food at 41F or below.
CDI, the unit lid was left opened during the lunch rush and the product temperature elevated. The lid was close shut for awhile and the ambient air reached 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Several items throughout the makeline were not dated on when the item was opened or prepared. Noted, two cartons of milk that was not date marked and held past the manufacture date. One carton had a date of July 12 and another 16. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Prepared food items must be discarded after 7 days of refrigeration. Day the item is opened counts as Day 1. Dates on items such as dairy products and canned goods are no longer "valid" once opened and that facility has 7 days from date opened to use the item before it MUST be discarded.
CDI - PIC voluntarily discarded the items. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control- Pf - REPEAT-
Eggs held on TPHC above the grill but was not discarded at the 1pm as timestamped. When using time as a public health control, the food shall be marked to indicate the time it was removed from cold holding or the time the food must be discarded.
CDI, PIC voluntarily discarded the eggs. A new batch was put out with the timestamp was updated |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Observed an employee using a paper towel to dry off the clean dishes. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT
Ice buildup was observed on the back of the flip top unit. The PIC stated that the entire backside was covered in ice upon arrival at around 6 am and the unit was turned off to allow the ice to melt. Standing water was also noted in the bottom of the tall reach-in cooler. The faucet on the front hand sink was loose and deteriorated. Multiple racks had begun to rust; if the rust cannot be removed through cleaning, the shelves should be replaced.
Maintain all equipment in good repair and proper adjustment. Repair or replace the list items |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - REPEAT-
Cleaning needed throughout the kitchen. In particular in the drawers, cabinets, coolers, gaskets, under the flat top and work spaces. The crevice of the flip top require detail cleaning. Pink slime was growing/dripping in cabinets. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |