| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures available for clean up of vomit or diarrheal event. CDI by education. Flyer and printed procedures left on site. 0 point deduction. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple dish racks and step stool stored directly in front of back of house hand sink blocking access. CDI- employee relocated items away from sink. Do not block access to hand sinks. Hand sinks must be available for use at all times. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed dishes in sanitizing basin of 3 compartment sink in quat solution less than 50ppm. CDI -= solution replaced with fresh quat at 200ppm. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items holding above 41f in flip top cooler in prep area including egg patties at 44f, goat cheese at 50f, cooked kale at 48f. Observed house made compound herb butter made with unsalted butter out on countertop with no cold holding method at 68f. Observed open in use almond milk at 46f and oat milk at 47f in front line reach in cooler. Open milk, half and half, and unopened nut milks observed to be at 41f or lower in same unit.
CDI - egg patties, goat cheese, cooked kale, and herbed unsalted butter all discarded as they had been in use from previous days. Almond milk and oat milk remain in use- fully used by 4 hours. EHS observed all cold holding equipment operating as designed. Do not allow TCS foods to sit out of refrigeration without use of TPHC procedures discussed during inspection. Ensure TCS foods are placed into flip top unit such that they area down into cold holding level of equipment. REPEAT - full 3 point deduction
Risk control plan put into place today for items in flip top portion of prep cooler and other in use foods in back prep area. Continued non-compliance with cold holding standards and/or risk control plan requirements may result in permit action. |
|
40
|
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 employee preparing food wearing watch on wrist. Remove jewelry from arms when handling food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed baristas at front line preparing beverages without effective hair restraint. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths used for duration of inspection not placed into sanitizer between uses. No sanitizer containers set up available for use. Once a wiping cloth has been used, place it into sanitizer if I ti will be used again or remove it to soiled linen. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups for customer self service and on side of espresso machine unprotected/exposed. No sleeve present on items and dispenser in use at self service area open sided providing no protection. Protect the mouth contact surfaces of items that are in the customer plane. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed establishment uses high temp dish machine does not have irreversible registering thermometer or other means of indicating that temperature in machine reaches required levels for sanitizing. CDI by instruction and review of new food code standards. Copy of 2017 food code summary of changes provided to operator. Acquire irreversible device prior to next inspection cycle. 0 point deduction. |
|
56
|
0
|
Meets ventilation & 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 personal employee beverage stored on shelf mixed with restaurant food items in prep area. Separate employee food/beverages from restaurant food. |