| 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 employee water bottle stored on shelf above bulk food containers. CDI: PIC moved water bottle. Observed used coffee cup lids stored on prep counter. CDI: Food employee moved lid. |
|
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 hand sink at front counter blocked by chair. CDI: PIC moved chair. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and utensils stored as clean soiled with food waste. CDI: PIC sent dishes and utensils to be W/R/S. Observed shelves used to store clean dishes and utensils soiled with food waste. EHS will return in 10 days to verify shelving has been cleaned. VERIFICATION REQUIRED.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QA sanitizer level in 3-vat sink(approx. 50 ppm). CDI: PIC corrected sanitizer level to approx. 200ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few TCS foods being held below 135F in steam well. PIC stated all foods were cooked at 10:30am. CDI: Education provided and products moved to stove top for rapid reheating. Products reached 165F or above within 20 minutes. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt in make table being held above 41F. CDI: Food employee moved product to walk-in cooler for rapid cooling. Observed several TCS foods in 2-door refrigerator being held above 41F. PIC stated products are cooled in walk-in cooler and placed in refrigerator at start of each shift, but products may have sat out when switching units. Products moved to refrigerator @10:30am. Education provided and products moved to walk-in freezer for rapid cooling. Products reached 41F or below within 30 minutes. Refrigerator should be able to keep foods at 41F or below. EHS will return in 10 days to verify unit has been fixed and can keep foods cold. VERIFICATION REQUIRED. REPEAT VIOLATION. |
|
22
|
1
|
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 fried onions with no begin and end times being stored on prep counter. Observed fried onions stored on dish shelf with no begin or end times. CDI: Food employee labeled with correct begin and end times. Observed fried potatoes stored on the shelf with no time labels or TPHC procedure. CDI: EHS had facility place potatoes on TPHC and PIC filled out paperwork during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer towels stored on counter and on boxes of dried goods. CDI: PIC placed sanitizer towels in sanitizer solution. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several to-go trays and single-use trays stored face up throughout the kitchen.
4-502.13 Single-use and single-service articles may not be reused. Observed several single-use bowls being used as scoops in various foods and dry goods throughout the kitchen. |
|
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 torn gaskets on 2-door refrigerator. Observed 2-door refrigerator unable to keep foods cold- refrigerator opened and closed a lot during business. Temperature reads anywhere from 41F-51F on external and internal thermometer. Unit should keep foods at 41F or below at all times. |