| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed chef and PIC unaware of majority of symptoms and illnesses on employee health policy. CDI: EHS advised that PIC go over employee health policy with employees so they have knowledge of symptoms and illnesses as well as reporting procedure. PIC is going to post employee health policy in kitchen. EHS left employee health policy poster with PIC. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating on line upon arrival. Designate area for eating and drinking. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee to wash his hands for less than 15 seconds. CDI: EHS advised employee to ensure hands are washed for at least 15 seconds. Employee did know to turn off faucet with paper towel barrier. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed chef touch sandwich with bare hand. CDI: sandwich voluntarily discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box of cauliflower sitting in hand sink upon arrival. CDI: cauliflower relocated. Hand sinks are for hand washing only. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partly raw chicken wings being stored in reach-in cooler above other ready-to-eat items. Observed piece of raw steak in plastic wrap sitting on container of tzatziki sauce. CDI: items relocated to bottom shelves. Storage order guide posters left with PIC.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed red sauce on the bottom shelf in the back corner of reach-in cooler without lid, exposed to contamination. CDI: lid provided for red sauce. EHS explained that it is okay for items to not have lids during the cooling process but once items are at 45F or below, they need to be protected. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer running with 0 ppm chlorine. CDI: chemical company fixed machine during visit to be dispensing sanitizer at the proper concentration.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed lid of food processor being stored as clean with guacamole residue left on the interior. CDI: lid taken to be properly washed. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings that had been partially cooked in oven and did not hit 165F being stored in reach-in cooler to be fully cooked later for serving. CDI: EHS explained non-continuous cooking (par-cooking) requirements to PIC and chef who stated they do not wish to par-cook chicken. Chicken must hit 165F before being cooled down for later use. Chicken wings from today were cooked to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella balls, ribs, chicken keema, and ribs#2 without date labels. Observed items in prep top cooler without date labels. Facility is still working on figuring out what works for them as far as date marking. EHS discussed bulk system and date labeling each pan as options.
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 roasted corn with date label of 6/17. CDI: corn voluntarily discrded. Helpful date marking document emailed along with inspection. |
|
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 mac-n-cheese sandwiches and meatball skewers cooling with tightly wrapped plastic in reach-in cooler. CDI: items relocated to walk-in cooler and left vented where they quickly cooled. Observed bags of individually portioned chicken, tightly wrapped cooling in prep cooler. CDI: chicken relocated to reach-in freezer where it quickly cooled. EHS educated PIC and chef on proper cooling methods, i.e. surface area, using shallow pans, leaving items vented, etc. Helpful cooling documents emailed along with inspection. |
|
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 spice shakers without labeling. |
|
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 bulk bottles of ketchup being stored on the floor under the prep sink. Observed items being stored on the floor in the walk-in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes being stored outside of sanitizer. CDI: PIC placed wiping cloths in sanitizer buckets.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor at the bar. CDI: PIC relocated sanitizer bucket to prep surface. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bar glassware drying on rack immediately adjacent to bar hand sink. EHS recommended that PIC place partition between hand sink and drying rack to prevent contamination of glassware. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine or quat test strips on site. CDI: chemical company left facility with chlorine and quat test strips.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water reaching a maximum of 111F at three compartment sink. Chemical rep for dish detergent stated that detergent requires temperature of 120F to work effectively. PIC contacted maintenance to turn up hot water. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelf under prep table on cook line and in reach-in freezer. |
|
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 phone being stored on prep top cutting board. Do not store personal items on food contact surface. |