| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that PIC could not adequately explain the facility's employee health policy nor could he provide any written policies that had been signed by employees. VERIFICATION REQUIRED within 10 days. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee in warewashing area move from loading dirty dishes to unloading clean dishes without a proper handwash. CDI: Employee properly washed hands at handsink and was informed by pic to wash when switching from dirty to clean. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed greens stored directly on the shelf in a prep cooler and an uncovered pan of pico de gallo that had been stored uncovered beneath a leaking fan in the walk in cooler. CDI: Pan of pico de gallo was moved, separated into two smaller plastic containers and covered with plastic. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean in warewashing area with food residue on the underside of the blade. CDI: Slicer was disassembled and sent through dishmachine. |
|
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 45F. -P Observed a large, covered plastic tub of corn that had been prepped the previous day at 49F in walk in cooler. CDI: Corn was voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of ground meat overstacked in hot well with the top portion of meat reading 81F. CDI: Top portion of meat was voluntarily discarded. Remaining meat product measured 147-150F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in right prep cooler (lettuce, tomatoes, shredded cheese, cooked corn, and pork belly) holding between 49 and 52F. CDI: All items were removed from cooler and taken to the walk in cooler for cooling below 45F. All items except for cheese had reached 45F by the end of inspection. Cheese was moved to a portion of walk in with more exposure to air for the remainder of cooling. Unit was turned to a lower setting and dropped to 38F ambient air temp. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that consumer advisory was not specific as to which foods were actually offered undercooked. For example, parilla salmon had signage indicating that it could be offered undercooked, however, PIC stated that facility did not undercook salmon, and that the asterisk was a general warning. PIC was informed that disclosures must be specific to there foods that are able to be ordered undercooked and not as a general warning. The symbol used to indicate undercooked foods can not have multiple meanings. VERIFICATION REQUIRED within 10 days. |
|
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 Observed an unlabelled chemical spray bottle of degreaser stored at three compartment sink in warewashing area. CDI: Employee properly labelled bottle as degreaser. |
|
31
|
0
|
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 large pan of roast corn allowed to cool improperly overnight in the walk in. Also observed large pan of diced tomatoes cooling while covered. CDI: Corn was voluntarily discarded and the lid was removed from tomatoes to allow for more effective 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 multiple containers of spices and two squeeze bottles of oil on the cook line with no labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on the floor in the space to the right of walk in cooler. CDI: Onions were moved on top of a rack in the area beside walk in. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both buckets of sanitizer for wiping cloths measuring less than 100ppm quat sanitizer. Manufacturers instructions require at least 200ppm. CDI: Buckets were changed with sanitizer from three compartment sink reading over 200ppm. Observed wiping cloths sitting out on the cutting boards. Observed sanitizer containers 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 multiple utensils on cook line and at bar area stored in soiled water that was less than 135F. Also observed knife stored in space between prep unit and hot holding unit. CDI:" Employees replaced water in cook line utensil storage with clean, hot water and knife was moved to hot water container. |
|
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 multiple pans in warewashing area that had been wet stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service styrofoam cups displayed with lip contact surface uncovered in front expo area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in the wall behind dish machine area and a crack in the base of can wash. |