| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
Observed no handwashing sign by hand sink by cooking line. PIC stated that handwashing sign is hung in between sinks. EHS recommends each sink have own signage. Can place on paper towel dispenser or side of sink were visible.
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
Observed back had sink by dish machine with no paper towels. CDI- PIC added papertowels. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P
Observed sanitizer quat bucket too low. Observed quat at 150ppm. CDI- PIC instructed employee to refill bucket.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf REPEAT; full points.
Observed dishes in cooking line with visible food debris. Ensure plates are properly cleaned to sight and touch. CDI- EHS handed dish to PIC, who placed back in dish pit area. Observed employee apron hanging on clean dish rack area. Separate items to avoid possible contamination. CDI- Dishes were placed to rewash. Observed sticker residue/ stickers on clean dish rack area. Ensure proper removal of stickers during cleaning.
4-602. 12 (B) - Cooking and Baking Equipment: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris in microwaves throughout establishment. Clean to avoid food debris accumulation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed alfredo sauce in warmer below 135F. See temp chart. CDI- PIC reheated sauce to 165 in microwave and added more water to warmer. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. REPEAT; full points.
Observed multiple items throughout establishment that were cold holding above 41F. See temp chart for each items. Observed in cold drawer such as pasta and tuna out of compliance. All items were placed in drawer before service and were placed in WIC to quickly cool. Rice bags in 2nd prep top were observed out of compliance. CDI- PIC voluntarily discarded rice. In bottom drawer of unit tilapia was observed out of compliance. Employee stated that item was pulled this morning. CDI- PIC placed tilapia back in WIC. Container of rice prepped into bags in 2DR Traulsen by dry good area was observed out of compliance. CDI- PIC voluntarily discarded bags of rice.
Observed in 2DR Traulsen by drink machine multiple items above 41F. EHS suspects unit is down. See line item 33. All TCS food items ( 12 containers) were voluntarily discarded by PIC since items were left overnight. Items included containers of potato salad, coleslaw, cooked corn mix, 2 bags of lettuce, rice, pico de gallo and ranch.
Observed ranch and lettuce above 41F in salad bar. CDI- PIC voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 potato salad and coleslaw with discard date of 6/7. Ensure datemarking is occurring and discarding food by label. CDI- PIC voluntarily discarded due to unit being down and datemarking. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf REPEAT; full points. VERIFICATION IN 10 DAYS.
Observed front prep unit drawer with an ambient of 54F. CDI- Food items in drawer were quickly moved to WIC to quickly cool. Items were placed an hour before opening.
Observed 2DR Traulsen with digital reading of 33.5 F. EHS thermometer showed ambient of 55F. All TCS food items were above 41F. EHS suspects unit is down. Place work order.
EHS recommends keeping hanging ambient thermometer inside unit to ensure temperate is in compliance. PIC added thermometer. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar and rice container in dry storage area missing common label. CDI- PIC added labels |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. REPEAT; full points.
Observed dishes in clean dish area and dishes above cooking line units wet stacked. Ensure proper air drying before stacking. CDI- PIC placed dishes back in dish pit area. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. REPEAT; half points due to one item out of compliance.
Observed to go plates facing up exposing inside to ambient contamination. CDI- PIC inverted to go boxes. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 - Food-Contact Surfaces: Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf REPEAT; full points.
Observed ice scoop cracked by handle. Ensure when dishes or utensils are broken to discard and replace. CDI- PIC voluntarily discarded.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed gasket in Traulsen by cooking equipment and WIC with torn gasket. Replace. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Observed several area of non food contact in need of cleaning. Observed gaskets throughout establishment with heavy food debris accumulation. Ensure routine cleaning to help avoid accumulation. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. REPEAT; full points.
Observed prep sink with minor dripping when on. Place work order. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. REPEAT; full points.
Observed ceiling tiles and vents soiled with dust accumulation. Adequately clean to remove dust. Observed grease stains on wall through out establishment. Clean. Observed broken floor tile by WIC entrance. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed employee purse on bottom shelf of dry storage area. Ensure employee personal items are not intermingled with establishment items. CDI -PIC moved employee purse. |