| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco. - Observed employee food and drink stored with food and equipment. Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Corrected - food and drink discarded |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash. (P) - Not observed by EHS, but during QA, Evaluating EHS observed 2 employees not wash hands after working at POS station and after touching face, then start to work with food. Corrected - Evaluating EHS corrected employees and spoke with management about when to wash hands. EHS also provided handouts specifically for when to wash. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Packaged and Unpackaged Food Separation, Packaging, and Segregation. Observed unwashed produce stored above ready to eat soup. Separate unwashed produce from ready-to-eat foods.
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) - Observed thawing raw shrimp stored on top of shredded cheese. Separate raw animal foods from ready-to-eat foods. Corrected - shrimp moved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Food contact surfaces and utensils shall be cleaned at a frequency to avoid contamination C. Observed ice machine with some minor build up inside. Clean ice machine at a rate necessary to prevent build up.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) - Observed dishes on make line above soups with food residue. Observed a couple dishes with reside stored as cleaned and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected - items moved to dish
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration and Hardness (P) - Observed dish machine without
Maintain sanitizer at correct concentrations when being used to sanitize. Corrected - dish machine not primed. Manager primed dish machine. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) - Observed lunch meat tightly wrapped and cheese/fruit trays tightly wrapped while cooling. Observed foods only cooled 1 -2 degrees in first hour.
Quickly cool TCS foods that are prepared from room temperature ingredients. Food must cool to 41°F within 4 hours. - Corrected - moved foods to walk-in freezer to cool at a rate to achieved 41F within 4 hours. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Observed broccoli cheddar soup below 135 in alto sham. (see temperature chart). Potentially hazardous foods being held hot shall remain at 135F or above. Corrected - Commercial Broccoli cheddar soup reheated to 165F in microwave and stored back in Hot holding alto sham. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed one cold holding unit not holding items at 41F. TCS foods being held cold shall be 41F or less. Corrected TCS foods above 41F were voluntarily discarded. Equipment is froze over and requires a 10VR under equipment. No food will be stored in unit until it is repaired and verified. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - observed chicken tenders and muffaletta without datemarks that are more than 24hours old. Corrected - Items datemarked.
Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)- Observed tuna salad held beyond 7 days.
Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrected - tuna salad discarded. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) - Eggs on the bigger better BLT are not asterisked as disclosure, on the menu board above the POS. Provide consumer advisory for animal foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Paper menu is correct. Corrected - asterisk's added to menu board. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-Storage (P) - Observed a lighter stored with crackers. Store toxic materials to avoid contamination. Corrected - Lighter moved to employee storage. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Observed items in the walk in cooler cooling with tight fitting lids When cooling keep containers vented to allow the warm air to quickly escape also ensure that the placement of the cooling items does not warm the already cold items in the cooler. Corrected EHS provided education and PIC vented containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Observed washed potatoes on speed rack stored next to walk way, exposed to contamination. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - Observed 2 employees hand food without effective hair restraints, and one employee without beard guard prepping food. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables. - Observed avocados stored and cut with stickers. Fresh produce must be washed and have stickers removed prior to cutting or being placed into a prep cooler including but not limited to avocados, onions, strawberries, lettuce, & apples. Corrected - avocados returned to prep to have stickers removed and be rewashed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C); Scoop and ramekin were being stored in food with their handles directly touching the food, ramekin has no handle. Scoop with no handle was found being stored inside a container of food. If utensils are stored inside of food containers, they shall have handles that are clearly above the food products in order to prevent potential contamination. corrected - ramekin discarded. scoop moved out of food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - Observed equipment stored as cleaned and sanitized , wet stacked. Air dry equipment and utensils after cleaning and sanitizing. Improved from previous inspection |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. - Observed single service cups, lids and togo containers without adequate protection from contamination. Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed cold hold unit not holding at the proper temperature. Observed rusting shelves for air drying - manager has new shelves, but has not installed yet. caster missing for cold hold unit. using pans to hold the unit up. Equipment shall be maintained in proper working order. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C); Multiple handwash sinks, prep cooler interiors and gaskets have soil residue buildup and need to be cleaned. Shelves for storing equipment and utensils under and over make units, including buffet with moderate residue build up. Sides of equipment with residue build up, including make units on line and outside of dish machine The oven/toaster, egg maker, and panninni press on the line has food debris build up. Can wash with residue build up. Non-food contact surfaces shall be kept free of soil residue and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair leaks, cracks, minor clogs, etc. Observed prep sink leaking from damaged rubber gasket. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
5-501.111 Area, Enclosures and Receptacles, Good Repair. - Observed dumpster doors on top of dumpster door broken and observed cracks in side of green dumpster. Keep storage areas and bins for waste in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C); Floors underneath equipment/prep surfaces on make line, under drink machine, under potato storage, and in the walk in cooler are in need of additional cleaning. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean under equipment more often.
Walls around dish machine need additional cleaning.
6-201.11 Floors, Walls and Ceilings-Cleanability. Floors on make line, and around floor drains have deteriorated and are no longer smooth and easily cleanable. Floors on make line have spots that are worn to bare concrete. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting Observed lighting in the walk in below the required foot candle reading with a reading of 3 foot candles. Maintain adequate light in the walk in. Observed lighting on make line and in prep area and in dish area less than 50ft candles. Maintain lighting at 50ft candles where food is prepped and dishes are cleaned.
6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Lockers or other suitable facilities shall be used by the employees for the orderly storage of employees' clothing and other possessions. |