| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen. CDI: Soap provided. Other handsinks within 25 feet were available for use. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs and then handle a plate and ready to eat food for the customer. CDI: Items washed/discarded. Employee educated on proper glove usage and handwashing. Employee correctly changed gloves and washed hands at the time and during the rest of the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with some crumbs and loose debris. CDI: Slicer cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer below required levels for DDBSA. CDI: Bleach solution prepared during inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed braised chicken still cooling from last night at 50F. CDI: Product voluntarily discarded. REPEAT VIOLATION |
|
21
|
3
|
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 Observed several items with no date mark on them in prep tops. Observed lettuce date marked 5/6, kale 5/7, and beets 4/29. CDI: Items voluntarily discarded or dated if from yesterday. REPEAT VIOLATION |
|
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 no time written on pooled eggs held on TPHC. CDI: Time was marked. All other items held on TPHC had the proper times written down. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 bone-in braised chicken cooling in deep, large container in the walk in. CDI: Product voluntarily discarded. PIC has agreed to do a Risk Control Plan (RCP) to bring cooling into compliance throughout the facility. REPEAT VIOLATION |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed hot water running over pork to thaw it for use. CDI: Water changed to cold. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with a beard preparing food with no hair restraint. |
|
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 cloths stored in soapy water. Observed sanitizer buckets at 0ppm. CDI: Buckets were refilled with bleach solution at proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop in sweet potatoes with handle in the product. Observed quart container being used as a scoop in dry goods in the basement storage area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of quart containers wet stacked. |
|
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 some ice and ice cream build up in freezer at coffee station. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open. |