| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw salmon in walk in cooler. CDI: Salmon relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples stored over ready to eat food in walk in. CDI: Pineapples discarded.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw proteins and then handle a clean plate for ready to eat food. CDI: Plate taken to dish area. Employee doffed gloves, washed hands, and donned new gloves. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked tuna in prep top. PIC stated that tuna is seared for 4.5 min each side. Corporate process is to sear tuna to order. CDI: Corporate process moved to. Tuna voluntarily discarded. |
|
18
|
1.50
|
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 41F. -P Observed grilled chicken cooling at a rate of .18F/min in first cooling block in 1/6 pan while covered. CDI: chicken placed on sheet pan and cooled to 46F within 45 more min. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTION |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs, shrimp, and tuna above 41F in prep cooler. CDI: Items rapidly cooled with bags of ice. Observed pineapple juice with "keep refrigerated after opening" from 4/9 above 41F in ice. CDI: juice rapidly cooled. EHS recommends putting juices labeled "keep refrigerated after opening" on TPHC during rush/peak times. TPHC paperwork sent via email today. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 chick pea salad date marked 4/4 in reach in cooler and small pan date marked 4/7 in prep top. Product was all from one batch. CDI: Product labeled 4/4. |
|
31
|
0.50
|
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 Observed grilled chicken cooling in reach in prep unit while tightly covered in a deep pan. CDI: Product relocated to sheet pan in walk in cooler. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTION |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 unlabeled bottles of oil and water. CDI: Bottles labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed ice being used to cold hold juices in ice wells and also be scooped into drinks. CDI: Juices relocated to cooler. Ice wells will only be used for making drinks from now on. See #20. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 tongs stored in sanitizer. CDI: Tongs taken to dish area for proper wash, rinse, sanitize. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored as clean in containers with grease and food debris build up. Observed employee cellphone directly on top of open box of gloves. CDI: Cell phone relocated. Observed employee drink and towel with debris on it sitting on top of clean plate. CDI: Items removed and plate taken to dish area. |
|
47
|
0
|
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 tops and vents of fryers with heavy grease and breading build up. |