| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on counter tops and stored above food in WIF. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at kitchen hand sinks. CDI-emailed template |
|
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 fruits and vegetables stored over pre washed or ready to eat foods. CDI through discussion with PIC.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE corned beef stored below raw meat. CDI-relocated. |
|
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 45F. -P Observed onion soup in WIC at 47F cooling from yesterday. CDI-soup voluntarily disposed of. |
|
19
|
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 burgers at 160F on rolling cart on arrival. Later <135F in hot holding box. CDI-burgers reheated to 165F. Procedural error, turn on hot box to get warm before putting food in it. Try getting on sheet pan out at a time and processing it for hot box before getting out the other pans. Check temps for 135F before putting into hot box. |
|
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 turkey salad and corned beef deli meat in make unit not date marked, items were from batches in WIC properly date marked. Date mark items in make units if separated from original batch unless disposed of every day. CDI-date marked with dates from original batch. Some writing on tags very hard to read. |
|
31
|
0
|
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 onion soup in walk in cooled overnight in a deep container. CDI-soup voluntarily disposed of. |
|
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 unlabeled spice mixtures in plating kitchen. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a splash guard needed on sink near cook line, prep table in splash zone. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Observed staff bathrooms don't have self closures on doors. Self-closures need to be installed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles - C Observed trash on ground around grease container and recycling dumpster. Keep area clean to discourage pest activity. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed storage in back room that is disorganized and stuff stored improperly. Clean area up and dispose of unneeded items.
Note: Other areas on permit (MARKET CAFE/BARISTA, AND PUB/LOUNGE) not opened for business yet. Only main kitchen opened today. |