| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P - Repeat - Employee health policy at establishment does not include non-typhoid salmonella. CDI - Sample health policy that includes non-typhoid salmonella emailed to PIC. 0 pts. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - P - Establishment does not have a vomit/diarrheal event cleanup plan. CDI - Establishment emailed sample clean up plan. Ensure it is in place before the next inspection. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance - P - Repeat - Wiping cloth bucket stored in hand washing sink. Hand washing sinks shall be used for employee hand washing and no other purpose. CDI - Bucket removed. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - P - Repeat - Can opener blade had visible multi-day buildup on it. Clean can opener blades at least every 24 hours. CDI - Can opener taken to 3-compartment sink to be rewashed. //
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness - Quat sanitizer at 3-compartment sink measured less than 150 ppm and was in use. No chlorine sanitizer present at establishment to use with dish machine. Dish machine was in use during inspection. Quat sanitizer shall be 150-400 ppm. Chlorine sanitizers shall be 50-200 ppm. VR - Follow up visit to be conducted within 10 days to ensure establishment is sanitizing dishes properly and has acquired chlorine sanitizer for dish machine. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - P - Stack of 10 bowls had standing dirty water in them and had food residue on them. 3 pans had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dirty dishes moved to 3-compartment sink to be rewashed. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Saffron rice, black lentils, and roasted sweet potatoes in hot holding on serving line measured less than 135F (listed in temperature log). Pans of falafel and sweet potatoes in mobile order area measured 115-140F and 108-115F, respectively. Pan of lamb meat balls and 3 pans of cooked vegetables measured 110-115F and 105-135F, respectively. TCS foods in hot holding shall measure 135F or above. Cooked vegetables and lamb meat balls discarded. Other items were brought out between 12PM and 1PM and were placed on temporary TPHC to be discarded within 4 hours. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Pans of right rice, lettuce, and super greens measured 41-48F, 44-50F, and 45-51F in salad cooler. Unit air temperature measured 46F on EHS thermometer. Pickled onions (53F), black lentils (49F), and lettuce (65F) on serving line were above 41F. Feta and super greens measured 45F and 51F, respectively. TCS foods in cold holding must be 41F or less. Items were placed in units between 12PM and 1PM so items are put on temporary TPHC. Items will be discarded by 4PM or 5PM. Establishment also emailed TPHC form to fill out and use until the salad cooler is repaired. VR - Verification required within 10 days that salad cooler is holding TCS foods at 41F or less. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C - At least 10 flies observed in establishment. Contact pest control to treat for flies. Food must be discarded if flies land on food. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations - C - Wiping cloth bucket in hand washing sink had visible floating food debris and was discolored. Sanitizer buckets must be kept clean and free of floating food debris. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Avocados on serving line still had stickers on them. Fruits and vegetables must be washed thoroughly. Ensure stickers are removed when avocados are washed. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of pans stacked up while wet. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gaskets present on mobile order cooler. Reach-in cooler also has torn gasket. Air curtains in walk-in cooler are torn. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - P - Repeat - Establishment does not have any chlorine test strips for dish machine. VR - Verification visit to be conducted within 10 days to verify establishment has acquired chlorine test strips. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Shelf above prep sink needs to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |