| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed employees unable to fully describe reportable illnesses and symptoms. No health policy posted in facility to reference. PIC noted that they train employees during hiring process and that they are in development of food safety power point that also contains the information. CDI - EHS provided copies of policy to post in establishment and discussed with PIC the need to review and train employees on policy. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee obtain and consume coffee while in the service/prep area, sit remainder of coffee uncovered on counter top in food prep area and then continue with food handling duties. CDI - EHS directed employee to discard coffee and coached that eating and drinking should not be performed while handling food / in food prep area and open/uncovered beverages should not be present in the area. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
2-301.14 When to Wash - P. Observed employee consume personal beverage in food prep area and then continue on to food handling duties with no hand washing. EHS directed employee to wash hands. Observed employee with bandaged finger obtain and don gloves with no associated hand washing. EHS directed employee to wash hands before donning clean gloves for handling food.
Observed employees transitioning between taking orders/handling register and other non-food activities to preparing beverages and plating food items with no hand washing. EHS directed various employees to wash hands and hands washed but behavior continued. EHS discussed with PIC who must have active managerial intervention for control. EHS will return again to observe hand washing behaviors of downstairs service staff.
2.0 point deduction - verification required. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink beside countertop oven used as dump sink repeatedly. Observed utensils placed into the hand sink repeatedly. EHS directed employees multiple times to use alternate sink for dumping and utensils but continued to observe behavior by various staff. EHS discussed with PIC who stepped in and coached employees, however, behavior was observed again later during inspection. Use of the hand sink for other purposes is an ongoing habit formed by the staff and needs active managerial intervention for control. EHS will return to verify.
1.0 point deduction - Verification Required. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various house made empanadas holding less than 135f in under counter heated cabinet in downstairs service area. CDI - empanadas reheated to 165f as they had been in unit less than 2 hours. Heated cabinet thermostat adjusted to adequate temperature. EHS noted holding at 140f in the device at end of inspection. TPHC is not in use for the empanadas. Time stickers on items are for 5 hours and meant for quality rotation. EHS discussed with PIC that empanadas must either be held above 135f or provide written procedures and time mark foods properly for TPHC use. Additional copy of TPHC procedures emailed to PIC.
REPEAT - 1.5 point deduction |
|
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 all prepared empanadas holding in front line display case above 41f. See chart. PIC indicated that items are for display only and that warm empanadas are served to customer, however, empanadas observed warmed and served to customer during inspection. No signage present in display indicating items are display only. Sign placed into display during inspection today. EHS will return to verify either cold holding in case or case modified to be display only for TCS items. Verification Required.
Observed shredded cheese holding in upstairs flip top at 46f. Ambient air of the flip top portion 48f. CDI - cheese relocated to alternate cooler as it had been placed into unit this morning. Lid of unit appears to hang on cutting board and not fully close. PIC to follow up and make sure unit is fully closed. All other TCS food in unit reach in and second flip top portion holding below 41f.
Observed customer self service half and half carafe at 46f at both downstairs service area and upstairs area. No timing in use on either carafe. CDI - both carafes emptied. Half and half at customer areas must be maintained below 41f - or complete and use TPHC procedures for 4 hour hold and discard.
REEPEAT - 1.5 point deduction |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 TCS food items kept on site longer than 24 hours with no date marking days including containers of chickpea/quinoa blend in customer case, open fresh mozzarella in upstairs reach in, open packaged feta and prepared container of feta. Observed various TCS foods with date marking exceeding 7 days including prepared chickpea/quinoa in upstairs cooler dated 8/3 - 8/13, corn empanada filling 7/29 - 8/8, feta 8/2 - 8/9. Overall date marking system needs review to adjust date labeled products to 7 day system. EHS will return to verify.
1.5 point deduction. Verification required. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed raw shell eggs in bar sliding top cooler. PIC noted that bar may mix a drink that contains raw egg. No drink menu available in the establishment. No consumer advisory observed posted in the establishment. CDI - PIC removed raw egg from bar and to switch to either pasteurized egg product or discontinue any drinks requiring raw shell egg. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of chemicals PIC identified as detergent water with no identification. CDI - both bottles labeled. All chemicals must be identified. REPEAT - 1.0 point deduction |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at upstairs bar. Contact PCO for service.
6-501.115 Prohibiting Animals - PF. Observed customer bring dog which was not a service animal to front counter to place order. CDI - EHS directed PIC to take customer order outside of establishment. EHS also noted dog water bowl, dog bed, and dog toys present inside of door at dining area need to be removed to outdoor space. Animals other than service animals or police/security animals are not allowed inside of the food establishment. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed tray of croissants out on customer counter unprotected. CDI - croissants relocated to behind bar.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen dough on floor in walk in freezer and container so coffee beans on floor in downstairs service area. Store all food at least 6 inches off of floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food and preparing beverages without effective hair restraint in downstairs service area. REPEAT - 0.5 point deduction. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bulk tomatoes removed from cardboard box and prepared for roasting without washing. All produce not received in ready to eat form must be washed prior to use - even if the produce will be cooked. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop laying in ice in bin used to prepare beverages in downstairs service area. Store scoops in a sanitary manner with the handle not in contact with the food. |