| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed ginger root and other produce stored directly above RTE cheese, hummus and other RTE foods. CDI - PIC moved RTE foods to another shelf and located unwashed produce on a lower shelf. -0- |
|
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 41F. -P Observed blanched Brussel sprouts cooled from previous day still above 41F in walk in cooler. CDI - PIC voluntarily discarded these. EHS advised PIC to monitor temperatures throughout the entire cooling process to ensure TCS foods reach 41F. -1.5- |
|
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 Observe marinated lamb, raw wings and raw chicken tenders above 41F after pans at cook line were flipped at 2:00P. CDI - PIC moved these to walk in to cool within 4 hours and reminded food employees to fill foods in pans to the fill line to ensure temperatures maintain during the process. Also, EHS reminded PIC to make this a quick process to help keep TCS foods at or below 41F. EHS observed garlic and oil mix stored at room temp. Product discarded before temperature taken. EHS reminded PIC that garlic and oil mixes are TCS and shall be either held within temperature or on TPHC. EHS advised PIC to monitor coolers to see if there is a need for service visit to adjust temperatures or repair units. REPEAT -1- |
|
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 blanched Brussel sprouts, veggie burgers and other TCS foods date marked 09/06 and 09/10 that were prepared 09/20-09/21 and garlic and oil mix and house made aioli without date marking. CDI - PIC voluntarily discarded the Brussel sprouts, garlic and oil mix and house made aioli and date was corrected on the veggie burgers. -1.5- |
|
31
|
0.50
|
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 double wrapped, overstacked Brussel sprouts and quinoa cooling in deep portions in walk in cooler from previous day still above 41F today. Product has not been removed from walk in cooler. CDI - PIC voluntarily discarded. -.5- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 (B)(1) Properly locate mechanical insect control devices. Observed fly strips located above fryer at area where food is pulled up when cooking is done. CDI - PIC moved these to another location -0- |
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff plating blanched French fries without wearing an effective hair restraint and without removing watches and bracelets from arms. EHS reminded PIC that once plating food occurs, this staff member is performing the duties of a food employee and shall keep the same standards for personal cleanliness. -0- |
|
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 0 ppm quat sanitizer used to hold in-us wiping cloths between uses. CDI - PIC refilled to above 200ppm. |
|
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 utensils held in hot water at 116F. EHS advised PIC of the correct methods of hot holding or keeping in-use utensils in a clean, dry located. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed nozzle spray arm at prep sink leaking and repaired with black gloves and a rubber band wrapped around to minimize leak. EHS advised PIC that all plumbing fixtures shall be smooth and easily cleanable. -0- |