| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed in use personal employee beverage stored on prep surface immediately adjacent to in use food items at line area at beginning of inspection. Personal in use beverages must be stored away from food and food contact items. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf. Observed all hand wash sinks with water temperature less than 70f at beginning of inspection. PIC noted that they have issues with water becoming cold when dish machine is operating. Water temperature found to be as high as 122f and as low as 61f during duration of inspection but most checks resulted in water temperatures in the mid 70 degree range. PIC to contact plumber to evaluate plumbing and mixing faucets. Water at least 100f must be consistently available at hand sinks for hand washing. Verification Required. |
|
14
|
0
|
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 multiple metal pans stored as clean stacked on clean dish rack with food residue present on interior food contact surfaces. CDI - items removed to dish for re-cleaning. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed pans of house prepared TCS foods reheating in hot wells at beginning of visit. 2 hours later, quinoa corn reheated to 89f, super green sauce dish at 122, and turkey sausage sauce at 93f. CDI - items discarded. When reheating TCS foods which have been previously cooked/cooled in house, reheat the food to at least 165f within 2 hours. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 bulk container of rice blend in walk in cooling from previous day still at 44f. CDI - discarded. PIC confirmed that rice had not been removed from cooler preparation. Ensure rice is fully cooled to 41f or lower within a total of 6 hours. REPEAT |
|
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 pan of shrimp cooked and held above grill area holding at 117f. CDI - discarded. Once cooked, maintain TCS foods above 135f or use TPHC. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed numerous TCS food items which have been prepared in house and are kept on site longer than 24 hours in line coolers with no date marking. Items confirmed by PIC to be filled from bulk containers which are date marked as required and stored in walk in cooler. TCS foods in service coolers with no date marking include cooked pastas, hummus, various TCS house made sauces, cut green blends, cooked grains and more. Overall date marking system for working containers and other items in service coolers needs to be implemented. Verification Required. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 numerous items including roasted vegetables, house made sauces, and more at room temperature on speed racks or on side of grill using TPHC. Procedures not available for use of TPHC with these items. Some TPHC procedures available for chicken, tofu, and super grains do not address the items observed using TPHC today including sweet potatoes which were roasted and placed out for holding with no cooling process in place. Timing system provided by PIC is green dot sticker that according to chart indicated products should be out for service from 10:30 - 2:30 then discarded. Items observed placed out at 10:00 which does not follow procedure. It was also explained to EHS that discard was after shift which was usually 2:30 - 3:00 pm. Holding the food until 3:00 would be out of compliance for this process. Provide written procedures that fully describe the processes used for holding TCS foods using TPHC. Follow the written procedures as required to ensure TCS foods do not remain out of temperature control longer than 4 hours. Begin the TPHC timing process once the food items are removed from temperature control and discard the food at the end of the 4 hour time. Verification Required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed bulk grains which had not met cooling parameters after cooling overnight in walk in cooler. CDI - PIC discarded. PIC noted that each grain is individually blast chilled prior to combining in bulk. Ensure all items are fully cooled to 41f or lower before placing in lidded sealed bulk containers for storage. REPEAT - no point escalation as other TCS foods observed to be properly cooling using appropriate methods/blast chiller. |
|
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 various employees handling food items wearing watches/bracelets/other items on wrists. Remove items from arms while handling food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed various dry soiled wiping cloths laying on equipment surfaces throughout line area. Once used, remove soiled wiping cloths to soiled linen receptacle or place into sanitizer if cloth will be used again.
3-304.14 Wiping Cloths, Use Limitation - C. Observed employee wearing wiping cloth tucked into back pocket. This is not an approved use for wiping cloths. PIC directed employee to remove. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed line employee obtain avocado from bulk cardboard box and cut/prep them at line for service without washing and removing stickers. Wash all produce before use that is not received in ready to eat form. |