| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed soiled pans repeatedly stacked on hand sink basin prior to removing to dish area. Pans block access to hand sink. CDI - Pans removed and location for staging soiled pans relocated to bottom shelf. Do not place items in or on the hand sink which block access. |
|
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 can opener with egregious dark organic buildup and metal can fragments on and around blade. Observed tomato dicer stored as clean on clean utensil shelving with dried material present in both the blade and block area. Observed in use blender lids with dried multi-day organic matter present on interior food contact surfaces. CDI - PIC removed all items to dish area for re-cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut watermelon cooling in line prep top at 62f still at 62f 30 minutes later. Cooling rate of 0 degrees per minute. CDI - Watermelon relocated to WIC to quickly cool.
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 sweet potatoes roasted during am prep cooling in portion cups on prep top beside sandwich press at 62f 30 minutes later at 61f. Cooling rate of 2 degrees per hour. CDI - sweet potatoes relocated to WIC to quickly cool. |
|
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 cut watermelon cooling in deep plastic pans sealed with lids in line reach in cooler and on prep top unit at line not cooling properly. Watermelon stored at ambient room temperature prior to prep. Observed roasted sweet potatoes packed into sealed lidded portion cups and stacked/nested into plastic containers placed into prep top and reach in portions of cooler at line not cooling properly. CDI - PIC relocated all items to WIC to quickly chill. When cooling TCS foods, use methods that allow the food to quickly cool. Do not place deep containers of cooling foods on prep top units. Do not seal cooling food into deep lidded containers while still in cooling process. Pre-chilling of ambient temperature items like watermelon is recommended. |
|
36
|
1
|
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 numerous small flies landing on wall surfaces, equipment surfaces, cleaning supplies, and swarming in front of house, back of house and customer areas. Observed some house flies present in back of house areas. Contact PCO for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed multiple cases of food items including cut avocados, smoothie mixes and orange juice stored directly under condensate leak in walk in freezer. Condensate visible frozen pooled on exterior food cases and exterior juice containers. Do not store food under sources of contamination including condensate drips. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food wearing multiple bracelets on wrist. Remove watches and bracelets from arms when handling food. |
|
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 various plastic food containers stored stacked together wet on clean utensil rack.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed blenders stored on unclean drain board at front area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wood finish laminate cutting surfaces on line equipment with damaged/peeling areas no longer smooth an cleanable. Repair or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed exterior surfaces of various plastic food pans with sticky label residue adhesive. Non-food areas and countertop holster of can opener with buildup and sticky residue. Various shelving areas with residue need cleaning. Exterior areas of various blenders with organic buildup. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak under front counter ice bin collected in bucket inside cabinet. Observed drain pipe outlet under prep area hand sink not draining directly into floor sink - hand washing waste water running across floor in back prep area. Repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
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 various flooring areas under/behind equipment and inside of walk in cooler and walk in freezer as well as various wall areas in back of house areas with buildup need cleaning. REPEAT |