| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed one food employee handling broom and another adjusting clothing without hadwashing and then attempt to resume food service. CDI - PIC intervened and hands washed. -2- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed blueberries stored over RTE produce on walk in shelf. CDI - PIC reversed storage order. -0- |
|
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 buildup on metal pans stored as clean on drying shelved in 3-comp sink area. Observed old stickers on stacked pans with sticker touching cleaned food contact surfaces. CDI - PIC instructed rewashing of these during inspection. -1.5- |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14(F) Non-Continuous Cooking of Raw Animal Foods (P, PF) Facility shall have available prior written approval and written procedure for non-continuous process of raw animal foods. Observed facility cooking grilled chicken using a non-continuous cooking process that is not approved by MCHD nor is there a written procedure available. VR no later than 01/02/2019 to ensure facility has filled out non-continuous cooking documentation for possible MCHD approval. -1.5- |
|
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 TPHC procedures in place for each section using time except Starbucks and Market St Deli. Observed catering for admin party to be held on TPHC without written procedure. CDI - Form completed during inspection to reflect procedures in place. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabled salad dressings and oil and vinegar in Market St Deli. -0- |
|
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 bracelets on food employee cooking for food service. -0- |
|
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 wet nested metal pans on drying shelf. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed foam drinking cups overstacked in table dispenser with lip areas exposed to coughs and sneezes in drink station.
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed wiping cloths and a pitcher stored under sewer lines of prep sinks. -0- |
|
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 damaged gasket on Starbucks prep unit no the right door and on one reach in The Main Dish. -0- |
|
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 buildup on hoods in The Main Dish and vent over can wash in chemical storage. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 (C) Intensity-Lighting - C Provide at least 50 foot candles over areas where food employees are working with food. Observed 12-30 foot candles over flat top grill. Three lights are missing in hood system out of six. -0- |