| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed 1 food employee wipe counter with wiping cloth then handle clean single-service cup without washing their hands. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, PIC relocated foods for proper storage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed half and half at 44 degrees F at coffee station. Observed packaged salads, melon tuna held between 42-45 degrees F in open air display case. 1 salad was observed at 50 degrees F and held in unit overnight according to PIC. Salad voluntarily discarded and other TCS foods relocated to walk in cooler to rapidly cool. Effective January 1st 2019 all TCS foods shall be held at 41 degrees F and below. Time as a Public Health Control and Date Marking variance options discussed with PIC for meeting compliance. Forms to be sent to PIC. Per guidance from the State, no points to be deducted for cold holding on first inspection under new cold hold regulatory requirements. Return visit to be made to ensure long term compliance. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 slaw with a date of preparation of 2/4 and kale with a date of preparation of 2/6. CDI, foods voluntarily discarded by PIC. |
|
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 prepared spinach and chicken cooling in covered containers in walk in cooler. CDI, operator vented containers and split spinach in separate shallow containers to rapidly cool. Observed tuna prepared from morning cooling in covered container in holding refrigerator behind counter. CDI, staff opened containers and relocated to walk in cooler to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed packaged portioned containers of dressings and granola without required labeling. CDI by instruction, options discussed for meeting compliance. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 side of storage rack in walk in cooler leaning and side not providing 6 inches of clearance. |
|
41
|
0.50
|
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 in-use utensil stored in water below 135 degrees F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed container lids and food grade paper stored in containers collecting soil and debris. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open package of single-service utensils stored on ground at bar area. |