| 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 a covered employee drink stored above food and food contact surfaces. CDI-PIC removed drink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front service area handwashing sink without paper towels. PIC stated they no longer use that handwashing sink but just the one located at the greeting area. CDI-EHS instructed PIC to continue use of designated handwashing sink at all times.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-P Observed front service area handwashing sink blocked by stool. Maintain access to all handsink at all times. REPEAT. |
|
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 plastic lids and containers stored on clean storage rack with visible food debris on equipment food contact surfaces. CDI-PIC had all visibly soiled equipment and utensils moved to 3-compartment sink to be cleaned and sanitized. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed two different raw chicken proteins (chicken shawarma and chicken kebab) cooked to less than the required 165F for 15 seconds. PIC and food employee stated both proteins were done and ready to be checked for final cook temperature. CDI-EHS educated PIC on proper final cook temperatures for the raw proteins they currently have. PIC asked EHS if this requirement has changed, EHS responded no. Establishment was instructed to recook both proteins to at least 165F and hot hold at 135F or higher. PIC understood. EHS will deliver training documentation to PIC at later time. Establishment has multiple thin probed thermometers. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 roasted vegetables tightly wrapped and stacked drop 0 degrees after 20 mins from initially temperature. CDI-PIC had the food item uncovered and placed in the freezer to rapidly cool. See violation #31. EHS discussed all cooling parameters with PIC. EHS provided PIC will cooling posters to assist with cooling method training. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked rice and cauliflower rice hot holding in hot box at below 135F. CDI-PIC voluntarily discarded the food item. Both food items were cooked today. EHS recommended storing less products in the hot box due to the large amount of food items being hot held in the unit, or purchase an additional (or larger) hot box. If this violation continues, EHS may be take permit action. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 greek feta cold holding in walk-in cooler with a date mark label of 6/24/2021, exceeding 7-day hold time. CDI-EHS explained feta is not an exempt cheese and shall be held no longer than 7 days from the day it is opened. PIC understood and voluntarily discarded the greek feta sauce. All other food items were properly date marked. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
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 Through conversation with PIC, all items on the customer service line are held under TPHC (greet area, hot holding and cold holding). PIC stated they use an electronic system to record the start times of food items and all items on the service line are discarded after four hours. PIC was unable to produce written procedures. The previous inspector emailed Mr. Fernandez-Colmenarez with the TPHC template. He was unable to produce the written procedures during the inspection. EHS emailed him the document again. Verification visit will be conducted no later than 7/16 to confirm procedures have been written and in action. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed over 8 TCS food items prepared around 10:30 cooling in walk-in cooler tightly wrapped with plastic wrap and stacked on top of one another. EHS also observed cooked couscous cooling in deep portions in a plastic container with the lid completely closed. CDI-EHS educated PIC on proper cooling methods in which PIC had all products moved to reach-in freezer, uncovered and not stacked to continue the cooling process. EHS recommended to PIC to rearrange WIC so that cooling items are cooling in the rear of the WIC. The rear of the WIC tends to be kept at a lower temperature. PIC understood. REPEAT. If this violation continuous, EHS may take permit action. EHS provided PIC will cooling posters to assist with cooling method training. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 several unlabeled oil bottles at service area. CDI-PIC had employees place labels on all bottles unlabeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Food Preparation - C Observed food employee removing cut leafy greens from box while box was located on the dish machine draining board (clean side). EHS also observed a container of cooked couscous stored on the same draining board. EHS advised staff and PIC to only use designated prep areas. PIC and staff understood. CDI-food items placed in different containers and moved to designated prep area. No visible contamination observed. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 out of 4 food employees in front service area handling food without an effective hair restraint. CDI-All employees put on a hair net. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping clothes stored half way in chemical bucket. Maintain the whole wiping cloth in the solution in between use. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment has switched from a quat automatic chemical dispenser at 3-compartment to a acid automatic chemical dispenser. PIC was unable to produce acid test strips. Facility will use chlorine (test stripes present) until they purchase the proper test stripes. Verification visit will be conducted no later than 7/16 to verify PIC has purchased and supplied the acid test stripes to the establishment. REPEAT |