| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed plastic container of raw shell eggs sitting in reach in cooler, above ready to eat sauces. CDI- eggs moved to bottom shelf.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed avocado with a sticker on it stored above ready to eat greens. CDI: Greens relocated. EHS discussed with PIC about when produce is washed, that stickers must be removed as well. |
|
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 multiple scoops and food contact utensils stored clean with food residue. Note: No points taken due to vast majority of food contact surfaces of equipment and utensils stored as clean. CDI: Scoops and food contact utensils were washed, rinsed, and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 multiple sandwiches (turkey, tuna, chicken salad) prepared from room temperature ingredients above 41F. Products were put directly into display case after preparation. After 1 hour, sandwiches remained the same temperature (see chart). PIC stated the process is normally to prepare sandwiches, cool in walk in cooler then bring out to display case for cold holding. PIC stated employee had not done this properly today. CDI- all sandwiches moved from display case to walk in cooler to rapidly cool below 41F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic container of spinach holding above 41F in salad cooler. CDI- moved to walk in
Note: no points taken due to this being the only instance of cold holding violation. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 hot bar area with eggs, sausage, potatoes and bacon held on time. Time was not written on log sheet to indicate start and end time. PIC stated she usually fills out sheet when items are placed in steam wells, but forgot today. CDI- start and discard time was written on log sheet during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of sanitizer with concentration above 200ppm. CDI- sanitizer remade to correct concentration. |
|
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 prepared sandwiches in display case holding above 41F (see temperature chart). After approximately 45 minutes, sandwiches had not dropped in temperature. PIC stated the normal process is to prepare sandwiches, cool to 41F or below in walk in, then bring sandwiches back out to cold hold in display case. PIC stated employee making sandwiches this morning was new and was unaware of the process. CDI- all products moved to walk in cooler to rapidly cool to 41F or below. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze bottle and shakers on prep surfaces not properly labeled. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes in bucket of sanitizer at 0ppm. CDI- old solution poured out, new solution was made to correct concentration. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 single service plastic cup being used to scoop ice in coffee bar area. Cup on its side, contacting the ice directly. CDI- cup removed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets peeling throughout reach in units in the facility. PIC stated gasket replacement is scheduled. Observed green cutting boards with deep grooves, not smooth or easily cleanable. Note: points not escalated due to PIC having scheduled preventative maintenance for gaskets. Observed damaged section of wooden cutting board at the salad station. REPEAT.
4-502.11(A) Maintain utensils in good repair. Observed several cracked cylinders for salad toppings with tape being used to cover the cracks. Replace damaged and broken utensils as needed. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution heavily soiled while employee was actively washing dishes. Ensure wash solution is changed regularly. CDI: Solution changed. REPEAT.
4-603.16 Rinsing Procedures - C Observed employee washing dishes in 3 comp sink with only a wash and a sanitize step. Ensure that utensils and equipment is rinsed to remove abrasives and cleaning chemicals. CDI: EHS corrected the process and dishes were washed properly. |
|
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 employee drinks and employee food stored on prep surfaces in the back area near the walk in cooler. Designate a separate area for employee possessions, away from retail items. |