| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored over ready to eat vegetables in the reach in cooler. CDI: Items reorganized. |
|
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 several items not cooling at the proper rate including salmon, tomatoes, caprese sandwiches and chicken sandwiches. CDI: Items relocated to blast chiller and/or placed in smaller, uncovered containers. |
|
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 items in reach in cooler from Friday at 45-47F CDI: Items voluntariliy discarded. Observed items in prep top cooler above 41F. CDI: Items rapidly cooled in blast chiller. New product placed in cooler and held on TPHC until maintenance person can assess cooler. REPEAT VIOLATION |
|
21
|
3
|
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 sausage patties with no date mark. PIC stated items was from Friday. CDI: Product preporly dated. REPEAT VIOLATION
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 items throughout restaurant, including but not limited to chicken, chicken sandwiches, ham, buffalo chicken, turkey, chicken salald, grilled onions, feta, tomatoes, tomato basil soup, and vegetable soup date marked from today when the original prep or cook date was Friday or THrusday of last week. Some items labeled 5/20. Those items were discarded. CDI: Items properly labeled. Observed soy milk from 5/18 at coffee bar area. CDI: Product voluntarilky discarded. REPEAT VIOLATION |
|
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 some items cooling in prep top coolers and in reach ins while tightly covered. CDI: All items relocated to the blast chiller and properly cooled while uncovered and in shallow pans. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles at grill area.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed several packaged food items with incomplete ingredients including pasta salad, tuna salad, banana puding, and the hummus snack pack. VERIFICATION REQUIRED |
|
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 employee with unapproved jewelry. |
|
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 sanitizer buckets with wet cloths below 200ppm. CDI: Buckets refilled to proper concentration. |
|
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 several wet stacked containers and pans stored as clean. CDI: Items separated for aier drying. REPEAT VIOLATION |
|
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 reach in prep cooler in defrost mode during high prep volume time. THis cooler is used for cooling and to stage products before production. Observed severely damaged gasket on reach in cooler at coffee area. |