| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF. Observed paper towel dispenser that was no working and no additional hand drying device available. CDI paper towel dispensers filled and fixed. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed tomato paste with green and orange mass inside (no forks), observed heavy cream With green spots inside of container (flavors of soul). CDI items discarded. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed green onions on top of RTE food in walk in (maki taco, island boys, and Kabab soul). CDI items relocated. Repeat.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheese, opened butter, sauces, and beans uncovered in walk in unit. CDI items discarded or covered. |
|
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 slicer, stand up blender, cutting boards, stand up mixer, and ice scoop soiled with debris. CDI Repeat. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed vegan chili at 128F, vegan burgers in cambro at 60F and onions in cambro at 80F. CDI chili reheated to 185F and burger and onions placed in reach in to cool and hold (boss of vegan). PIC stated they were holding the temperature in the cambro and was not aware the temperature increased. |
|
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 vegan burgers (56F-43F), cooked onions (71F), lettuce prep top 56F, and chili from reach in reach in (boss of vegan). Items discarded. Observed Mac and cheese (47F), cubed chicken (47), and lamb (45F) in walk in (curry kabob). CDI items discarded. Sausage (53F), Swiss cheese (52F), ham (53F), ground meat (53F), ground chicken (58F), empanadas (52F) )No forks). Unit was not circulating air because vents were blocked. CDI items discarded and unit emptied. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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. Observed beet juice velvet (9/5) (green beings), whipping cream (7/8), and heavy cream not dated (flavors of soul), mozzarella cheese, cabbage, whipping cream, ribs (Island boys), coconut milk (bowld berries), not dated. CDI items discarded. |
|
31
|
0
|
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 (curry kabob) with sumbar (60F), Indian veggies (128), cooked veggies (70F) that were prepped today but was covered and stacked. CDI items uncovered and placed in freezer for accelerated cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies by dish machine area. |
|
47
|
1
|
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 clean side of dish drainboard that was soiled with debris, racks in walk in in need of cleaning, interior of reach in units, exterior of storage containers, and handle of mixer that is soiled with debris. Repeat. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsinks at prep areas without near by waste bins. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
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. Observed walls at prep areas and by 3 comp sink in need of cleaning. |