| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 good handwashing throughout except a couple employees who turned the handles of the faucet off without a barrier. Educated PIC and they enforced. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink in dish machine room. Stocked.
5-205.11 Maintain access to handsinks. -Pf Observed hand sink at pizza station blocked by a speed rack. Moved speed rack to allow access to sink.
6-301.14 Post a handwash sign at each handsink. Restrooms need handwash signs. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No letters were available for salmon used at sushi station. PIC contacted Inland Seafood and obtained a copy of letter. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over deli meats and washed produce in walk-in cooler. Relocated unwashed produce away from ready to eat foods.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burgers packed in house stored above bread/rools in freezer near cook area. Moved burgers to bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-703.11 Hot Water and Chemical-Methods - P Dish machine was not properly sanitizing utensils. The wash temperature per the data plate should be 160F (It was 155F and lower). Rinse was reaching proper temperature but utensils were not sanitizer per thermal label. Return visit required. PIC advised they will manual sanitize until machine is serviced. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pulled pork reheated to 129 before placing in hot holding containers. Stopped. PIC directed employee to reheat to 165F before using. After reheat, pork will be used within 4 hours and will then be discarded. |
|
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 zucchini/squash at 129F in hot box. Pulled and reheated to 165F+ for service. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bleu cheese at 51F. Discarded.
Observed rice noodles not properly cooled at 64F, cooked chicken in same drop in at 54F. Both will be used within 4 hours of preparation so moved to TPHC - time as a public health control. Observed deli sandwich sitting out at 58F and cheddar sitting out at 72F. In flip tops: Observed cheddar at 44F, chicken salad at 53F (not cooled properly), deli turkey at 44F, ham at 44F, cut tomatoes at 45F, fruit at 49F, lettuce at 51F, black beans at 49F, roasted corn at 48F, feta at 52F. All TCS foods were moved to TPHC. TPHC procedures were sent to facility and return visit required to ensure following procedures. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 date mark beyond 7 days for foods in reachin cooler including ricotta cheese, baruta cheese. Discarded.
Observed brie cheese not date marked in walkin. Discarded.
Observed system for date marking using the wrong end date (beyond 7 days). Reminded staff to count the first day opened/made. Corrected labels during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed Windex stored on a shelf on the service line. Moved to chemical storage area. |
|
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 foods prepped today in plastic containers with tight fitting lids in reach-in coolers above 41F. Some were stacked on top of each other. Separated, placed TCS food on sheet plans and moved to walk-in cooler to chill properly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self service toppings at 2 different stations without food shields. Moved behind the food shields during inspection. |
|
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. PICs were not wearing hair restraints. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Informed. |