| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple in use employee beverages without lid/straw sitting on prep surfaces throughout kitchen area. Employee beverages must have a lid and straw and be stored away from food or food contact surfaces. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee handling food at line, change job duties and handle soiled utensils then change gloves with no associated hand wash. CDI - employee discarded gloves and washed hands. Observed multiple instances of employees working in food areas touching adjusting face masks and not washing hands. CDI - PIC told multiple employees to wash hands during visit due to touching face masks and hands washed. EHS recommends employees find alternate face masks that do not require adjustment. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior drop plate of ice machine with pink residue present needs cleaning. |
|
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 Pan of lettuce double stacked on top of another pan on prep top with temperatures at 52f. CDI - PIC removed to walk in to chill to 41f. Do not stack TCS foods beyond the cold holding level of prep top units. Keep extra food items stored in the reach in or walk in cooler until needed on the prep top. |
|
21
|
1.50
|
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 In use bulk container of feta cheese in walk in cooler with date mark 9/29. CDI - PIC discarded. Ensure all TCS foods are discarded once they expire. REPEAT |
|
22
|
0
|
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 TPHC in use for multiple food products during in house lunch service. Written procedures are posted but do not are not consistent with process in use or with menu items using TPHC. CDI - New TPHC procedures completed during inspection. Ensure that procedures are followed as required and that all foods using this process are listed on procedures. Foods must be discarded once time expires. No leftovers are allowed to be kept on site once TPHC time expires. |
|
26
|
0
|
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 Spray bottle labeled sanitizer with blue chemical inside. CDI - PIC discarded. Ensure working containers of chemicals are properly labeled as to contents. |
|
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. Spray bottle of oil and squirt bottle of water grill side with no identification. Label all working containers of foods that are not easily identifiable. |
|
38
|
0
|
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. Observed food prep employee wearing watch on wrist with food handler glove while preparing foods. Remove watches and bracelets from wrists when handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use sanitizer bucket at front line service are at less than 50ppm quat. Test sanitizer frequently to ensure at proper concentration. REPEAT |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed berries placed directly on salads for customer consumption without washing. Asparagus removed from bulk packaging and cooked for customer consumption with no washing. PIC indicated they do wash romaine prior to processing but not most other bulk produce items. Prior to preparing, wash all produce that is not received in ready to eat form. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. Cooking pot observed at dish area with tape wrapped around handle. Cuisinart food processor with cracks in food contact surfaces. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed residue on exterior surfaces of utensils stored as clean. Dark residue/splatter/buildup present on exterior surfaces of equipment, shelving, prep table legs throughout needs cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under and behind equipment and inside walk in cooler with buildup needs cleaning. |