| 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 food being stored on a shelf above food for restaurant. EHS (Environmental Health Specialist) advised that a spot be designated for employee food, labeled, and stored on the bottom where it cannot contaminate restaurant food. CDI (Corrected During Inspection): employee food relocated to bottom shelf of cooler. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT improvement seen. Observed items being stored in front of hand sink by cook line upon arrival EHS had to lean over items to wash hands. CDI: items relocated. Observed large stack of crates for cleaning glasses being stored in front of the dish machine handsink. CDI: relocated. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed mozzarella cheese being stored in reach-in cooler with growth. CDI: cheese was voluntarily discarded. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed smoked salmon being stored directly on top of box of olives, observed raw beef being stored behind ready-to-eat noodles in cooler drawer, observed raw shell eggs being stored in cooler drawer behind cooked onions, and observed package of fully cooked shrimp being stored in same container as package of raw shrimp at sushi cooler. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build-up on the top interior and black build-up in the door tracks. Observed cleaning needed in bar soda dispenser hose nozzles. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed cut brussel sprouts from yesterday at 50F in reach-in cooler. Observed beef tortas in large container above 45F from last night. It was discovered that large container was left in blast chiller overnight which turns off after 8 hours. CDI: items voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Improvement seen with cold holding. Observed several items holding above 45F including heavy cream, salsa, short ribs, harrisa, raw tuna, and ranch dressing. CDI: items voluntarily discarded or put into blast chiller for rapid cooling. Observed butter chicken stored in pizza prep cooler at 55F. Employee stated that he took chicken from butter chicken on stove that was on TPHC to be cooled and used for pizzas. EHS advised that butter chicken not be placed in this unit while hot as it could heat up surrounding items in cooler. EHS also advised employee to mark butter chicken in cooler with TPHC time stamp so it does not get confused. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT Observed multiple items without date labels including two open containers of spreadable brie, sausage at pizza cooler, heavy cream and milk at the bar. Observed several items with cook/make/freeze date but no thaw date including canadian bacon dated 9/29 and chunks of ham 9/28.
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 cut kale with date label of 10/9, green sauce with date of 10/6, yellow chicken with date of 10/8. CDI: all items voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 garlic in oil sauce for brushing pizzas sitting out at room temperature by grill without TPHC procedure or time stamp. VERIFICATION REQUIRED to ensure procedure has been filled out for garlic in oil sauce. |
|
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 REPEAT Observed cut brussel sprouts that had cooled overnight in large, deep container with tight fitting lid. Observed beef tortas that had been cooled in large container in blast chiller overnight where blast chiller turned off during the night. Beef was then placed into reach-in cooler for cold holding. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp and lobster thawing under cool running water upon arrival. Shrimp and lobster measured 68F. Once items reach 41F, they are done thawing and shall be placed into cooler for cold holding, or used, etc. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oil without labeling by tempura station. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working on cookline without hair net. Employee was new. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored outside of sanitizer by dishmachine. Observed sanitizer to be at 0 ppm quat in bucket by salad station. Change frequently enough to prevent sanitizer from decresing in concentration causing someone to use ineffective sanitizer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed container without handle being stored in flour bin. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets to be split and broken in several coolers. Observed old dish racks by dish machine with heavy rust in need of replacement.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatulas with burns and pits in need of replacement on wall leading to dish machine.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed dishmachine in need of re-caulking to wall. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on cooler gaskets throughout. Observed cleaning needed on surfaces around the kitchen including table next to cookline cooler. Observed cleaning needed on exterior vent of ice machine where there is dust build-up. Observed cleaning needed where there is black build-up on caulking around exterior edge of servers station ice well. Observed cleaning needed on the interior of microwave. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT Observed growth on wall by dish machine. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT Observed employee personal bag being stored directly on top of flour container. |