|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C No handwashing sign present at cook line hand sink. CDI - hand wash sign posted during visit. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P Observed tomatoes cut before 6:00 am still at 53f at 11:45 am in walk in cooler. CDI - tomatoes voluntarily discarded. Ensure that cut tomatoes are quickly cooled to 41f before placing into deep containers for storage. EHS notes that multiple other items were also improperly cooling in the facility but were able to be corrected. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS items in walk in cooler above 41f including quinoa at 50, tomato salsa at 49, liquid egg at 49. Ambient air temp of walk in cooler 56f. All TCS foods held in unit overnight voluntarily discarded and TCS foods prepped today relocated to alternate walk in cooler. Service requested for unit and technician on site during visit. Return Visit required within 10 days to check walk in cooler operation. REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Store toxic materials to avoid contamination. -P
Observed multiple spray bottles of chemicals with no identification in back of house. Observed spray bottles with inaccurate labeling in back of house. CDI - manager discarded chemicals with no labeling or inaccurate labeling.
Observed spray bottles of chemicals hanging from wire shelf above food prep table where sauces were being portioned. CDI - manager relocated away from food area.
Accurately label all chemicals and keep them stored away from food areas to prevent contamination. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 cut tomatoes in deep lidded plastic containers stacked together and large deep plastic bins of cut lettuce cooling in walk in. Cooked beans in deep pans stacked on top of one another in walk in cooling. Cut tomatoes voluntarily discarded. Lettuce relocated to freezer to facilitate cooling. Beans reheated above 165f and placed into shallow pans in the freezer to properly cool. REPEAT VR within 10 days. Improper cooling has been noted on every inspection since permitting and required VR during last inspection. Risk control plan put into place during visit today to ensure long term compliance with cooling procedures. CONTINUED NON-COMPLIANCE WITH COOLING PROCEDURES MAY RESULT IN PERMIT ACTION. |
|
38
|
0.50
|
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.
2-304.11 Clean Condition-Outer Clothing - C
Observed multiple employees preparing foods wearing watches or bracelets on gloved hands. Line cook not wearing hair restraint while handling foods. Employee with large amount of visible pet hair on shirt while working. Ensure employees hair is properly restrained, jewelry is removed from wrists, and outer clothing is clean when handling foods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths present throughout establishment laying on equipment surfaces. Ensure that once a wiping cloth is used, it is either removed and placed into a soiled linen receptacle or placed in sanitizer solution at the proper concentration. Store soiled wiping cloths in sanitizer solution between uses. |
|
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. Observed clean utensils stored in unclean containers in the dish and prep areas. Store clean utensils in clean containers to prevent contamination. |
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