| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of bulk ice machine and on soda nozzles.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with dried food residue on blade area and various metal and plastic pans stored as clean with dried food residue present. CDI - items taken to dish area for re-cleaning. REPEAT |
|
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 baked chicken prepared previous day placed into WIC for cooling overnight still at 45f. CDI - discarded. Do not cool TCS foods in refrigeration units that are not maintaining temperatures at 41f or lower. Ensure food is cooled from 135 - 70 within 2 hours and then to 41f within a total of 6 hours. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed elevated cold holding temperatures in all line coolers and in walk in cooler during inspection. Ambient air temperature of the kitchen area observed to be 90f during inspection. Grill reach in holding raw lamb at 43f and raw chicken at 42f. Line cooler across from grill with ambient air temperature of 43f holding falafel at 43f and ranch dressing at 45f. Flip top cooler with ambient air temperature of 54f holding products in reach in portion including raw beef and various house made sauces at 47f and higher. PIC indicated items on flip top portion using TPHC (see #22). Walk in cooler with ambient air temp reading 45 - 46f during inspection holding TCS foods above 41f including cooked sliced chicken at 44f, hummus at 47f, cooked chickpeas at 44f, and more. All TCS foods opened and/or prepared prior to today were voluntarily discarded. Items cooked today, TCS foods opened today, etc. relocated to freezer if possible as there is no other operable cold holding device holding temperatures below 41f in the facility. Establishment has voluntarily closed due to lack of cold holding capacity.
Observed chicken shwarma on spit skewer sitting at broiler in kitchen at room temperature with internal temperature of 49f. PIC noted he had placed into WIC previous night to cool after service and removed to kitchen area at 10:05am. Item allowed to sit at room temperature until EHS arrival at 11:40. Item may not have properly cooled as WIC ambient air temperature may not have been in compliance and then allowed to sit with no cold holding method in place. PIC voluntarily discarded. Do not allow TCS foods to sit at room temperature.
REPEAT- full 3 point deduction |
|
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 all TCS foods in flip top unit PIC indicated using TPHC with no time marking present. Cooler ambient air temperature running high (see #20) and all foods above 41f. Some food items appear to be leftover from previous day service. CDI- items discarded. When using TPHC, follow written procedures. Time must be placed on food as soon as it leaves temperature control (walk in cooler). Food must be discarded when time expires (4 hours). Food cannot be re-used if it has been held using TPHC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bucket of sanitizer solution for wiping cloths and spray bottle of sanitizer solution in kitchen area with cl concentration at toxic levels - bleached out indicator test strip. CDI - PIC diluted. Use test strips to ensure chlorine sanitizer solution is maintained at 50-100 ppm concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 chicken shawarma placed into walk in cooler at closing for cooling - temperature not verified to be at 41f or lower before removing next day service and baked chicken cooling overnight in same WIC which has high elevated ambient air temperature and is not properly cooling TCS foods. Observed house made sauces and hummus prepared and in cooling process when placed directly into service coolers which are not maintaining temperatures at 41f or lower. CDI - items discarded.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed TCS foods in all line coolers and in WIC with elevated temperatures. All line coolers and WIC not maintaining ambient air temperatures sufficient to properly cool TCS foods or to hold TCS foods at 41f or lower. At time of inspection, facility does not have capacity for cooling or for adequate cold holding. TCS foods voluntarily discarded and facility voluntarily closed until cold holding / cooling capacity is met. EHS will follow up with establishment once repair of cold holding / cooling equipment and/or air conditioning in back of house is complete. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed lamb thawing in standing water in food prep sink. Do not thaw food in standing water. Use flowing water less than 70f or thaw in refrigeration unit. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Temperature Measuring Devices, Food-Accuracy - PF. Observed food thermometer in use by PIC with inaccurate reading. In ice/water bath, PIC thermometer reading 29f. CDI - PIC replaced with new thermometer EHS verified accurate. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry and beginning of inspection, observed various employees working in food are with no hair restraint. |
|
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 various line coolers with split/damaged gaskets need repair/replacement. Observed line flip top cooler with ambient air temp of 54f needs repair. Other coolers observed with high ambient air temp up to 45f may be result of very high ambient kitchen temperature may also require service.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household toaster oven in active food prep area. Equipment must be ANSI certified or equivalent. If used for personal food prep only, remove/segregate from food prep equipment and designate as employee only use. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup, food debris, residue, and hair on exterior surfaces of equipment and bulk food storage containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris buildup on flooring under/behind equipment.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed detached / missing baseboards in dish area. Repair/replace. |