| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed dish employee pre-rinsing and loading soiled dishes then proceed to unload clean utensils with no hand washing. CDI - PIC directed employee to wash hands. Hands washed. Employees must wash hands after handling soiled dishes before handling clean items. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed various unwashed produce items stored above ready to eat items in walk in cooler. CDI - PIC relocated. Do not store unwashed produce over produce that has been washed and is ready to eat. |
|
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 numerous food pans and some utensils stored as clean with food residue present on interiors and food contact surfaces. CDI - PIC relocated to dish area for re-washing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic residue on interior of ice machine bin and lid. Clean frequently to prevent buildup.
1.5 point deduction. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P. Observed employee reheating previously cooked sausage for hot holding maximum temperature achieved out of oven 150f. CDI - sausage returned to oven to finish to at least 165f. When reheating items cooked in house, ensure the temperature reaches 165f prior to placing in hot holding. |
|
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 various TCS foods holding in heated cabinet and under heat lamp at line less than 135f. See chart. CDI - Hash brown cakes discarded. Items in heated cabinet reheated as they had been in unit less than 2 hours. Maintain all hot holding food items at 135f or higher or use TPHC procedures. |
|
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 all TCS food items on prep top at egg station holding above 41f. See chart. Ambient air temperature of unit 47f. All TCS foods held in unit overnight discarded. Do not store TCS foods in the unit until it is repaired and holding at 41f or lower. Limit quantities and use TPHC procedures for in use items on prep top. Discard and replace at least every 4 hours until cooler repaired and holding properly. Verification Required.
Observed prep cooler in use at batter station holding TCS batters above 41f. Service technician on site prior to EHS arrival to repair unit and ice in use for assisted cold holding, however, temperatures remain elevated. Lowest ambient air temperature noted by EHS at end of visit - at least 2 hours post repair - at 44f. During inspection batters above 41f relocated to freezer to quickly chill back to 41f, however, EHS noted that once placed back into ice bath on unit temperature again climbing. PIC placed TCS batters into smaller containers to facilitate cooling in ice bath and to monitor unit for temperature recovery and call for additional service if needed. Do not store TCS foods in the unit until it is verified to be holding below 41f. Use effective ice bath methods or TPHC for holding batter. Verification Required.
Observed milk, cream and open coconut milk in bar cooler holding above 41f. See chart. Ambient temperature of unit 36f. Barista observed leaving items out on countertop for extended times. CDI - Items discarded. Do not allow TCS items to sit outside of cold holding unless using TPHC procedures.
REPEAT - full 3 point deduction |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various prepared TCS foods including goat cheese, cojita cheese, cooked asparagus, cooked vegetable mixes, and more in line area coolers with no date marking and pan of cooked sausage in WIC with no date marking. CDI - PIC discarded items or replaced date mark if source container available for reference.
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 two containers of house made ranchero sauce with expired date marking in WIC. CDI - PIC discarded.
All TCS food items must have a date mark present that does not exceed 7 days from the date of preparation. Once the date mark expires, the food must be discarded. If a working container is filled from a bulk container, the working container must have the same date as the bulk container.
REPEAT - no point escalation as overall date marking system appears to be in compliance. Full point deduction will be taken at next regular inspection if date marking standards are not in compliance.
1.5 point deduction |
|
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 raw shell eggs, liquid egg products, and hollandaise held using TPHC not following written procedures. Procedures note that time out of cold holding in addition to discard time must be documented on dry erase board or on sticker. For all items, only time out of cold holding written and dry erase board in use for egg products not clearly legible. CDI - PIC corrected. Follow the written procedures when holding TCS foods using TPHC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two bottles of unlabeled chemicals at server stations PIC identified as peroxide disinfectant. CDI - chemicals discarded. Label all containers of chemicals. |
|
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 various squirt bottles of liquids at grill area, larger container of liquid (oil?) under grill, and bulk containers of white powders PIC identified as corn starch and salt in dry storage areas. Label all food items that are not easily identifiable. |
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee preparing and plating food items in kitchen area and barista preparing beverages at bar with no hair restraint. Observed various employees with items on wrists while handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed various dry cloths with food residue present laying on equipment surfaces in kitchen area.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed various wet soiled wiping cloths laying on equipment surfaces throughout kitchen. Observed sanitizer solution at 0ppm in use holding wiping cloths in kitchen area.
Once soiled, place wiping cloths into sanitizer solution that is at proper concentration or remove to soiled linen receptacle. Dry cloths in use in kitchen must be clean an free of visible residue.
REPEAT - 0.5 points |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed in use berries in original plastic packaging unwashed on prep top. Observed avocados with stickers still present indicating they have not been properly washed in use at prep area. Wash all produce items that area not received in ready to eat form. |
|
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 numerous metal and plastic food pans stored stacked together wet at clean utensil storage area. Air dry items before stacking together.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C. Observed wrapped silverware with exposed eating surfaces along with unwrapped silverware stored uncovered/exposed on tabletop in customer area hallway leading to restrooms. Cover or protect the silverware from protection while at the wrapping area. |
|
47
|
0
|
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 whole labels, label residue, adhesive, and other food residue present on exterior surfaces of food containers stored as clean. |