| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Internal health policy is missing Norovirus as one of the 5 illnesses. Manually added it today. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Observed trash can blocking hand sink near oven. Moved can.
REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets of sanitizer on line and sanitizer in 3 compartment sink below 100ppm Quat. Refilled all with 200ppm Quat.
REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top of one prep unit holding food at 65F, including lettuce, guacamole, arugala. All items were immediately placed on ice. Bottom of unit is properly functioning. Service provider was contacting to come look at the unit and repair if needed.
REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination. -P
Observed one bottle of cleaner unlabeled. Labeled during inspection.
Observed stainless steel cleaner stored above dishes on rack at dish machine. Relocated bottle. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Observed quinoa in top of prep unit at 52F. It had been pulled from walk in cooler before it was properly cooled to 45F. Placed back in walk in to finish cooling. |
|
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 3 large containers in prep area and one gluten free flour in dry storage unlabeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed side doors to patio open upon arrival. You may not keep these doors open unless you install a screen or air curtain. Doors were closed. |
|
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 scoop stored in water and tongs in sanitizer on line. Moved all the dish area to wash. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked. Separate until dry. |
|
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 handles of prep units and refrigerator soiled. Clean. |