| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee change gloves after handling raw shrimp but not wash hands. CDI: Employee directed to wash hands. Employee then washed hands for less than 15 sec and used a multi use towel to dry off hands that had been previously used to wipe hands and the counter. CDI: Employee rewashed hands and educated on proper handwashing and handwashing requirements. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed overturned quart container in handsink at the bar. CDI: Container removed from sink. REPEAT VIOLATION |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over cheese in walk in cooler. CDI: Eggs relocated. |
|
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 pork that was seared and then cut up and cooled in walk in cooler, having never reached the final cook temperature. CDI: Product voluntarily discarded. Non-continuous cooking process gone over with PIC today during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans holding at 126F in steam well. Steam well was turned on low, and there was a large gap between pans, allowing steam to escape. CDI: PIC was shown how to correctly keep food warm in the steam table. Beans rapidly reheated and still reheating by end of inspection. REPEAT VIOLATION |
|
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 large container of salsa on ice above 45F. CDI: Product was sold within 40 min of being pulled from refrigeration. EHS STRONGLY recommends holding this product on TPHC based on the rate of consumption. Observed lettuce for lettuce wraps/tacos stored on plate on top of containers in prep top unit. CDI: Product rapidly cooled in walk in cooler. REPEAT VIOLATION Improvement from previous inspection |
|
21
|
1.50
|
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 habanero salsa in walk in from 1/28. Observed various salsas (habanero, koja, and verde) from 1/14, 1/25, and 1/19 respectively in reach in cooler. Observed bottles in reach in cooler of salsas dated for within the past 3 days, but the batch from which it was taken was more than 7 days old. CDI: All aforementioned items voluntarily discarded. |
|
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 facility has a new brunch menu. Menu includes several dishes with fried eggs and one with a poached egg. Items are not asterisked, and there is no consumer advisory on the menu. VERIFICATION REQUIRED |
|
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 spray bottle on shelf in expo area with blue liquid and no label. PIC stated that the chemical was windex. CDI: Bottle labeled. |
|
31
|
0
|
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 pico cooling in prep top cooler. This is not an approved cooling method. CDI: Product did cool within proper parameters during inspection. PIC was advised to not rely on this method to properly cool food each time based on the intended use of the equipment. REPEAT VIOLATION Significant improvement from previous inspection.
NOTE: Product began cooling at a final prep temperature of 45F, not 70F. |
|
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 squeeze bottles with no labeling on line. PIC stated that bottles contained water and oil. REPEAT VIOLATION |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no hair restraints. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
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 handle of spoon down in slaw. CDI: Spoon removed from product. REPEAT VIOALTION Previous violation corrected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall at dish machine to be damaged from pan storage (peeling paint and damaged/nicked dry wall). EHS recommends adding FRP to this area if wall damage can not be prevented. REPEAT VIOLATION |