| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat items. CDI: Items reorganized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed main ice machine chute with black/gray build up. REPEAT VIOLATION Points not escalated due to it being unclear from previous inspection which ice machine had build up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 pasta cooling while covered and in deep pans at a rate of .017F/min. CDI: Product was rapidly cooled to 41F with ice. Observed chicken quesadillas cooling at a rate of .04F/min. CDI: Product was uncovered and separated to cool to 41F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breasts hot holding below 135F in oven. CDI: Product was rapidly reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in the reach in cooler on the bottom shelf above 41F. Shelves above the shrimp were blocking the air flow. Items were rapidly cooled to 41F. REPEAT VIOLATION Previous violation corrected |
|
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 lamb meatballs on the line from 8/13. CDI: Product voluntarily discarded. Observed no date mark on salsa fresco or goat cheese. CDI: Products were properly labeled. Overall facility has a good date marking system in place. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 pasta cooling in large, deep hotel pans while tightly covered. CDI: Pasta was rapidly cooled with ice. Observed quesadillas cooling in walk in cooler while tightly wrapped and stacked. CDI: Quesadillas were uncovered and separated for rapid cooling. Observed Alfredo sauce cooling in deep plastic container. After over 1.5 hours product had only moved 10F. Product was still above 135F and therefore was not marked under #18. EHS discussed the cooling method of this sauce with the PIC who stated that this is the normal practice. CDI: Product was placed into ice and cooled with stirring. Product was at 101F when EHS left facility. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen shrimp thawing on the drain board of a sink. CDI: Some was moved to the walk in and others were moved to thaw under running water. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut kale was stored over stacked so that it was coming in contact with the top of the prep top cooler which had some debris on it. CDI: Kale was removed. Observed employee food items stored throughout facility above customer food. CDI: Items relocated. |
|
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 ice scoop stored in a 1/3 pan with some water and black build up. CDI: Scoop and pan were washed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean. CDI: Bowls were separated. Observed employee towel drying dishes as they came out of the dish machine. CDI: EHS educated employee on proper drying methods. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed loose gasket on cooler drawer near fryer station, preventing drawer from fully closing. Observed 2 gaskets on reach in part of salad prep top are split. PIC called the gasket company and made an appointment for gaskets to be replaced. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips on site for 3-comp sink and buckets. CDI: Test strips were provided by the dish machine technician during the inspection. |
|
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 debris and build up on prep top part of salad cooler. Observed debris around edges of well in the prep top cooler with the dressings. Ensure more frequent cleaning. |