| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed top of microwave cavity with food debris and in need of more frequent cleaning. |
|
21
|
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 fried jalapenos being held atop counter warmer (no hot holding method in place) and cooked potatoes in hot holding unit, both below 135F. PIC stated the facility does not use TPHC. CDI - PIC placed fried jalapenos in hot holding unit to bring up to 135F and voluntarily discarded cooked potatoes. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed batter (containing milk), 3 containers of tomato slices, multiple bags of shredded cheese, liquid egg, raw shrimp, cooked mushroom, French toast batter (contains egg), cut melon in fruit mix, canned peppers, and cooked mushrooms being cold held above 41F. CDI - PIC voluntarily discarded items that were not made and verified to be prepared same day of the inspection and for items that were verified to be prepped day of inspection were placed in WIF or WIC to rapidly cool below 41F. EHS advised PIC to ensure the unit isn’t holding too many items, which would preclude proper airflow throughout the unit. -3- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed grill lowboy holding turkey and tomato bearing no date mark. CDI - PIC verified prep dates and placed stickers accordingly.
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed 1 pan of marinara in serving hot hold and 1 pan of marinara in 3 door standing RIC with prep date of 6/25, exceeding the 7 day parameter. CDI - PIC voluntarily discarded marinara pans. EHS did not escalate points due to no increase in severity. -1.5- |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed containers of unlabeled spices and products in squeeze bottles without working name. Label at earliest opportunity. (-1) |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocado on prep line with sticker in tact. PIC indicated they were washed prior to placing items on line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed multiple wet stacked clear and metal pans being stored as clean. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed 2 prep top cutting boards on cook line with discoloration and deep grooving, rendering them not smooth and easily cleanable.
-0.5-
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed one fryer basket with deteriorated wire coming apart from frame. EHS advised PIC to remove from service. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed shelving in WIC rusting. PIC indicated they are in the process of replacing all racks in WIC and that they are just waiting for them to arrive. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed 1 dumpster with missing drain plug
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed both dumpsters with doors/lids open. PIC indicated they were shared with other facilities. |
|
55
|
0
|
Physical facilities installed, maintained & 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 both sinks on cook line in need of re-caulking. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee clothing on rack used for drying dishes. CDI - PIC relocated clothing to designated employee use area. |