| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 Observed employee in main kitchen area washing her hands for less than 15 seconds. CDI: Employee instructed to wash hands for minimum 15 seconds and rewashed.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at prep area changing outer glvoes without a handwash. CDI: Employee instructed to wash hands before donning new gloves. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee in prep area wearing single use plastic gloves over a cut resistant glove on one hand and only changing the outer gloves when changing tasks. Inner glove was not changed nor was it fully covered by the single use glove, and hands were not washed between tasks. CDI: Employee removed cut resistant glove and washed hands. REPEAT. |
|
14
|
0
|
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 multiple pans in warewashing room stored as clean with sticker residue left on them after warewashing. Observed clean sheet pans being stored on a soiled cart. CDI: All soiled utensils removed from service and sent for proper warewashing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and breakfast burrito hot holding below 135F on breakfast bar. Items were held on TPHC with no written procedure in place. CDI: Both products were voluntarily discarded. 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 ranch dressing sitting on counter top at 71F. Observed salted butter and cream cheese cold holding above 45F at breakfast bar. PIC stated first that items are cold held, then that they are on TPHC. Facility has no procedure fot TPHC. CDI: Both products were removed from line and cooled with blast chiller as they had been out of temperature for less than 4 hours. Ranch dressng was voluntarily discarded. REPEAT. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that facility has no written procedure for their TPHC process. Items are being labelled with start and end times but no SOP is in place for process. Observed cheddar grits still on line at 10:47 with a discard time of 10:30. CDI: TPHC procedural template provided. REPEAT. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed peas thawing in standing water in a sink with soiled utensils. CDI: Utensils removed and peas placed under running water. |
|
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 several unlabelled working containers of spices and oils in main kitchen prep area and in asian bistro. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed meat prep sink adjacent to produce prep sink with no splash guard. PIC stated that produce is only prepped in the left side of sink, leaving an empty vat between protein and produce prep. Recommend installing splash guard. |
|
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 employee in main kitchen area wearing a ring during food prep. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers left on them after the washing process at asian bistro. |
|
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 in use utensils stored in water below 135F at asian bistro. |
|
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 wet stacked untensils on drying rack in warewashing area. |
|
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 cups at asian bistro and coffee shop displayed with lip contact surfaces exposed to air. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed pizza boards for pizza station in poor repair and splintering. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed light out in main walk in cooler making it difficult to see inside. |