| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT Observed a large amount of ice in the hand sink at front counter. CDI: EHS explained that handsinks are for hand washing only. |
|
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 dishes and containers being stored as clean with sticker residue. CDI: EHS advised PIC to remove all sticker residue from dishes before being stored as clean. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front prep cooler holding items at temperatures above 45F including melons, roast beef, coleslaw, quinoa, mozzarella cheese, parmesan cheese, sliced cheese, sandwiches, and potstickers. PIC stated he was unsure of how long the cooler had been out of temperature. Items in the prep cooler had been in cooler since their prep dates which dated from the 2/18 to 2/20. Employee attempted to serve customer out-of-temperature sandwich. EHS recommended making a new sandwich from the back for customer. PIC voluntarily discarded sandwich and had employee make new sandwich. CDI: all TCS foods were voluntarily discarded. Melons were from this morning and were taken to walk-in to cool. PIC turned temperature of cooler down and is not to store and TCS items in cooler until it is found capable of holding foods at 45F or below. Observed fried potatoes sitting on counter from beginning of inspection. Employee had left prep area and potatoes were above 45F. CDI: potatoes taken to walk-in to quickly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT Observed multiple items without date labels including romaine lettuce, shredded lettuce, chicken breast, and green chilies. Observed several items with wrong date labels that were left on container from previous times including iceberg lettuce date of 2/7, tuna with date of 1/28, and chicken with two different dates. CDI: items that PIC was sure of were properly date labeled, items PIC was unsure of were voluntarily discarded. EHS suggested making sure date stickers are removed to eliminate confusion. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer onsite. PIC stated employees had taken them home. VERIFICATION REQUIRED to ensure facility has obtained thin-probe thermometer. |
|
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 squeeze bottles without labeling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items on the floor in the walk-in cooler. PIC stated they are still in transition to new menu and have an overload of food products. Observed sanitizer bucket being stored directly on top of box of potatoes. Observed separate bucket of sanitizer being stored directly on top of ice well on front line. CDI: sanitizer buckets were relocated. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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 utensil drawer under grill in need of cleaning. Ensure these drawers are kept clean. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure cooler is capable of holding foods at 45F or below. |
|
47
|
0
|
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. REPEAT Observed cleaning needed in the cracks and crevices of utensil drawers and gaskets under grill. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket and two purses being stored commingled with dry food storage. |