| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control in facility as shown by lack of handwashing, glove usage, cold holding, cooling and food contact surface issues. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion employee could name symptoms but not illnesses. CDI: Employee educated and shown where health policy is in restaurant by EHS. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves at direction of EHS and not wash hands before donning gloves. CDI: EHS directed employee to wash hands before donning gloves when a change of use has occurred. Observed employee don gloves, handle clean dishes, and then change gloves with no handwash several times. CDI: Employee directed to wash hands when changing tasks.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed servers bus tables, take dishes to and sort them in dish area and then move straight to preparing toast for customers. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 employees use handsink to fill up containers.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser in women's restroom fell off of the wall. Soap must be obtained from dispenser that is on floor. Ensure that dispenser is repaired. |
|
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 raw salmon stored on top of ready to eat foods in walk in cooler. CDI: Salmon relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up pan from floor and then move to handling ready to eat food with no glove change. Observed employees readjust clothing and then continue working with no glove change. CDI: EHS directed employee to change gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean with food debris on it. Observed label remaining on stacked container so it was touching inside of container on top of it. Observed food debris on bottom of stacked lexan. Observed some pans remaining greasy after washing. CDI: Items returned to dish area for cleaning. REPEAT VIOLATION |
|
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 chia pudding cooling at a rate of .1F/min and then 0F/min. CDI: Product stirred frequently and lid removed. EHS suggests cooling coconut milk the day before and then mixing together. Observed sliced roast beef cooling at a rate of 0F/min. Product placed on sheet pan.
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 carrots cooling at a rate of 0F/min. CDI: Product spread out on sheet pan and cooled to 42 F by end of inspection. See #20. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility above 41F. Items were on prep line and included turkey, ham, spinach, and chicken. Spinach was overstacked. CDI: Items moved to walk in for rapid cooling. Observed all items that were holding in walk in cooler above 41F, but below 45F. Observed spring mix in reach in holding at 49F. CDI: Item moved to walk in for rapid cooling. REPEAT 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 no time marking on potatoes. Observed Ipad tracking system for potatoes had also not been updated. Observed two containers of whipped butter held on time at different times. PIC stated that Ipad tracks the items on TPHC, but there is only one butter timer. Observed no time on eggs. CDI: Time started. Observed that facility has a TPHC procedure that states time will be logged on a paper chart. Facility is using the Ipad to log times, however times are not being updated consistently. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding all foods above 41F. Items that were cold holding were below 45F. Ensure that walk in holds foods at proper temperature. Observed facility using walk in cooler as a reach in cooler throughout inspection. Facility is putting a heavy load on walk in due to limited space on the line.
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 roast beef, carrots, and chia pudding cooling in walk in with tight lids. CDI: Items vented. Observed portioned roast beef cooling in prep top on line. CDI: Product moved to walk in for cooling. |
|
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 on the line with no labeling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers preparing toast including loading toaster, spreading butter on toast, cutting toast and plating, with no hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees with unapproved jewelry. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
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 scoop handle down in sugar in dry storage area. REPEAT VIOLATION Improvement from previous inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and large plastic lexans in back of kitchen. REPEAT VIOLATION |
|
43
|
0
|
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 box of cups stored on floor in dry storage area. CDI: Cups put on shelf. Observed employee items stored on shelf with single service items and hanging from hooks, touching single service items. CDI: Employee items reorganized. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cracked/split gaskets on reach in doors of prep units and on walk in cooler.
4-502.11(A) Maintain utensils in good repair. Observed oven mitt in severe disrepair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small crock pot labeled "household use only" being used to hold utensils in water. |
|
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. Observed stickers remaining on containers stored as clean. Observed food debris in bottom of reach in coolers. Observed inside of mini crock pot with heavy grease build up. Observed grease build up on equipment. REPEAT VIOLATION |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors on cardboard dumpster.
6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C Observed pooling water in dumpster enclosure approximately 2 in deep. Ensure area is able to drain. |