| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a bottle of water being drank from by employee stored on prep surface, next to microwave. CDI- drink moved. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go from handling raw chicken, take gloves off, don new gloves without a handwash and attempt to handle raw salmon to put on grill. CDI- EHS intervened, explained need for handwash in between glove uses. Proper handwashing observed by end of inspection. |
|
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 an employee take a handful of sliced tomatoes with bare hands from the flip top and put into reach in unit. CDI- EHS intervened, explained to PIC that employees shall not contact ready to eat foods with bare hands. Tomatoes voluntarily discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored behind raw salmon in the cold holding drawers. Storage of raw animal foods had potential to contaminate salmon when handling the raw chicken. CDI- drawers rearranged with chicken in front, beef in middle and seafood in back. |
|
17
|
1.50
|
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 marinara sauce and grilled mushrooms reheating on flat top. Employee removed from flat top and put into steam table, products were below 165F, see temperature chart. CDI- products properly reheated before putting back into steam table. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in large flip top unit holding above 41F, see temperature chart. EHS found that left side of unit across from grill was holding food above 41F while the right side of the unit maintained food at 41F or below. PIC stated he thinks the issue is the heat from the grill is warming up the products across from it. PIC stated he will continue to monitor unit, EHS reorganized flip top so non TCS products are in area that was above 41F. Observed products in the walk in cooler holding above 41F, see temperature chart. Walk in cooler had 2 fan units blowing air, one was blowing air at 38F while the other was around 47F. PIC found that malfunctioning air unit had frozen up in the back. During inspection, all TCS foods out of temperature for more than 4 hours were voluntarily discarded. Products prepared and in the process of cooling were voluntarily discarded, as they were unable to meet cooling parameters. Repair man arrived on site, walk in cooler in the process of being serviced, repair man stated unit had frozen up and he will have functional in around an hour. VR by 10-2-21 to check on cold holding in facility, both walk in and flip top unit. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket registering at 0ppm during inspection. CDI- bucket remade 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 multiple plastic containers wet stacked on shelving above dish pit. REPEAT. |
|
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 gaskets on reach in unit below flip top beginning to peel, rip from frame. PIC stated he will order new ones immediately. |
|
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 black buildup on gaskets in walk in cooler. Vent covers with dust buildup. |
|
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 cell phones on prep surfaces and on top of a box of potatoes. |