| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C): Employees shall eat, drink, and use tobacco in designated areas only.
Observed employee beverage and pack of cigarettes on counter, keep drinks and tobacco products away from or below food preparation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Keep hot food at or above 135F.
Observed multiple items on Asian Bar held below minimum safe holding temperature, items were voluntarily discarded during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Keep cold food at or below 41F.
Observed multiple items at corner of display case above 41F, items voluntarily discarded during inspection. Do not stack items above load limit of unit to ensure adequate cold air flow over food. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Discard opened packages of food held past 7 days, excluding time frozen.
Observed salami marked for 30 days of use and was on day 8, labels were corrected during inspection and product was voluntarily discarded by PIC during inspection. When opening a package of deli meat, add six to the date and discard by end of business on that date. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf): When TPHC procedures are used for TCS foods, procedures listed in written policy must be followed.
Establishment uses TPHC for pizza but lacked written records. Timers had been set for the pizzas on display. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf): Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Observed spray bottles at deli meat handwashing sink that were not labeled (sanitizer and rubbing alcohol). PIC labeled bottle immediately. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C): Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed employees wearing non-smooth rings while engaged in food preparation.
2-402.11; Core; Food employee observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net. CDI - employee donned hat before being asked by REHS. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment must be maintained in a state of good condition and repair.
Observed excessive ice build-up in walk-in freezer, may need to have unit checked for leaks. Keep food stored away to prevent contamination from compressor leak. Recommend having unit serviced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the board. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Wall across from fan in the walk-in cooler has heavy dust residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. |