|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-102.12. PIC with required certification shall be present during all hours of operation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw quail eggs stored above RTE foods (e.g. milk containers, whipped cream, and cheese) in prep unit. CDI-Eggs voluntarily discarded. Observed raw shelled eggs in produce walk-in cooler stored above tomatoes. CDI-PIC rearranged storage order so that eggs were stored below RTE foods. Storage posters provided to PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed freshly squeezed watermelon (ice and watermelon only per food employee) stored in reach-in cooler without date mark label. Food employee stated the watermelon juice was prepared on Tuesday (07/20) and the juice bar was closed on Wednesday (07/21). Facility opens at 12:00 pm. CDI-Employee was allowed to backdate watermelon and EHS explained the maximum hold time is 7-days.
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 a pot of cooked corn dated 07/14. Per food employee, the label on the outside of the lid was not changed to show the accurate date of 07/20. CDI-Product was voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw shelled quail eggs which are served raw with freshly squeezed orange juice. Food employee explained that the raw quail eggs blended with the orange juice in a designated blender. EHS did not observe a menu providing a consumer advisory notice for the consumption of raw quail eggs. CDI-PIC stated they will no longer sell the product. EHS explained if they wish to continue to offering the product they will need to post a consumer advisory notice as well as develop a written procedure for use and cleaning of the designated blender.
PIC and staff stated this is a new item they recently started offering. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed produce and juice bar prep and service areas without a 3-compartment sink. Food employee stated she cleans and sanitizes all items in the produce/juice bar area. The area is only supplied with a 2-compartment sink with one drainboard. PIC stated the produce and juice bar area in the front of the store is where all washing, rinsing, and sanitizing is done for the produce and juice bar. PIC showed EHS all areas of operation for the produce and juice bar, and EHS did not observe a 3-compartment sink. EHS explained to PIC that before a 2-compartment sink can be used the permit holder shall have its use approved through a variance request and review.
EHS emailed PIC the information needed to submit paperwork to the state for the 2-compartment sink variance. Verification visit no later than 07/29 to confirm paperwork has been completed and submitted to the state. EHS educated PIC on their current options with the 2-compartment sink which includes having all utensils and equipment cleaned and sanitized in one of the other permitted 3-compartment sinks in the building or utilizing one of the three SOPs provided via email. |
|
47
|
0.50
|
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 date mark label residue on the outside of several containers and lids stored clean. EHS did not observe the containers or lids in contact with food contact surfaces. Completely remove all labels and residue prior to washing, rinse, sanitizing. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 accumulation of food debris on exposed floors and flooring under equipment/shelving. Increase cleaning frequency to avoid build up.
General comment: Food employee stated when she arrived at 12 pm to open juice bar she noticed the display case and prep unit were turned off. EHS observed employee discarding food and beverages (e.g. quail eggs, milk, whipped cream, and almond milk) stored in both units as he arrived for inspection (12:25 pm). Employee stated she will not use display case until thoroughly cleaned. EHS measured an ambient temperature of 34F shortly after starting inspection after resetting power switch. |
|