| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee Carlos deny knowing any of the big 5 symptoms or foodbourne illnesses not how long before a sick employee can return to work. |
|
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 open employee beverage stored on wire shelf above food prep sink. CDI- PIC removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee recontaminate hands with handles after washing. CDI- PIC had employee rewash
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee move trash can from in front of hand sink with gloved hand then return to cutting vegetables. CDI- PIC had employee wash hands redone gloves and discard peppers/onions |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one of two rear hand sinks blocked with food delivery. CDI- unblocked |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees leave front kitchen with gloves and return with same gloves. CDI-PIC coached
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed multiple boxes of raw ag unwashed produce stored over ready to eat foods. VR reorganization
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb stored over vegetables. VR for reorganization |
|
14
|
1.50
|
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 multiple pans stored as clean with grease, food debris or sticker residue on them. CDI- removed to clean |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced tomatoes and shaved cheese full, in covered bus tubs, in walk in cooler at 61F and 53F respectively. Took second temperature over 35 minutes later. Tomatoes dropped to 59F and cheese to 52F. These equate to less than 2-4 degrees per hours and were in hour number 2. Cannot make temp. CDI- removed to open sheet trays and placed on speed rack to save product, cheese placed in freezer. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and multiple falafels hot held less than 135F. CDI- reheated or discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed no TPHC documentation for this facility and all TCS food temps at 45-54F. CDI- placed on temporary TPHC discard at 4pm. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 falafel and other TCS foods not date marked. Facility does not have its typical date mark system installed yet so some labels are missing. CDI- dates labeled |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 ambient or secondary cooling in cover bus tubs and double covered metal third pans. CDI- removed to sheet trays |
|
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 a single fly on main line. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers and boxes of food stored on floor including a bag of onions. CDI- removed from floor |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths under cutting boards and soiled wet cloth on food prep table. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed abundant wet stacking from failure to properly air dry pots and pans. Problem exacerbated by insufficient space in back of kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed all TCS foods on cold hold line 45-54F. Unit wither failing or not in proper adjustment. VR |