| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at line handsink. CDI: Papertowels provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons, limes, and apples stored over ready to eat greens in front cooler. CDI: PIC and EHS discussed washing produce. PIC went over this with staff.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a raw, shell egg, and then prepare a smoothie with no glove change. CDI: Employee changed gloves and washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bottle of sanitizer solution and line were empty for dish machine. CDI: Sanitizer bottle connected, and machine was primed. Sanitizer concentration was then at 100ppm chlorine. |
|
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 quinoa and super grain at 2 hours from cooling beginning and still above 70F. CDI: Product placed on a sheet tray and into the reach in freezer. Product cooled to below 70F in approximately 15 min.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce cooling in walk in at .02F/min. CDI: Product uncovered to cool rapidly. |
|
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 whipped feta and almond milk above 41F. CDI: Almond milk placed into cooler for rapid cooling. Feta voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection. Less product was out of temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers of food in prep top with no date marking. Pans in prep top had other pans to “trace back to”. Observed many bins of blanched potatoes with no date. PIC stated potatoes were done yesterday. CDI: Products dated. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 no times marked for items held on TPHC. Observed items that are held on TPHC still on line after 4 hours. CDI: Items voluntarily discarded. Observed no written procedure for products held on TPHC. Procedure emailed to PIC on site. VERIFICATION REQUIRED REPEAT VIOLATION |
|
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 catering menu only has reminder part of consumer advisory. No disclosure is on the catering menu. EHS provided PIC with requirements for menu. VERIFICATION REQUIRED |
|
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 quinoa and super grains cooling in deep pans in walk in. CDI: Product placed on sheet trays and in to freezer. Observed lettuce cooling while tightly covered in walk in. CDI: Lid removed. |
|
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 labeled squeeze bottles of various liquids near smoothie area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty dish stored on shelf over clean dishes. CDI: PIC relocated dirty dish. |
|
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 lids to containers with slits in them. Replace lids as they become damaged. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris and build up in gaskets of coolers (especially potato cooler) and inside of coolers. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed light covers and vent covers with dust build up throughout facility. |