| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at grab n go bar hand sink. CDI: PIC provided soap. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw pork stored above lettuce in walk-in cooler. CDI: PIC rearranged storage order. Observed raw liquid eggs stored above various RTE items in reach-in cooler. CDI: PIC rearranged storage order. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed can opener stored as clean soiled with food waste. CDI: Food employee W/R/S can opener.
4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination.
Observed speed gun nozzles soiled with buildup. |
|
20
|
0
|
Proper cooling time & 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 black bean soup and baked sweet potato cooling on speed racks at rate too slow to meet cooling parameters. PIC stated products prepared @11:30am. CDI: PIC placed soup and potatoes in ice bath for rapid cooling.
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 chopped lettuce cooling in open air produce cooler at a rate too slow to meet cooling parameters. PIC stated product prepared @12:30pm. CDI: PIC placed product in ice bath in walk-in cooler for rapid cooling. Observed fruit salad(melon) cooling in walk-in cooler at a rate too slow to meet cooling parameters. PIC stated product prepared @12:30pm. CDI: PIC placed product in ice bath in walk-in cooler for more rapid cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed Cole slaw being held above 41F in ice bath on main line. Product only partially submerged in ice bath. PIC stated product placed into unit between 11am-11:30am. CDI: PIC placed product fully in ice bath for rapid cooling (product cooled to 48F within 52 minutes for cooling rate of 0.29). Observed pre-made “BLT” sandwiches being held on counter in ambient air. PIC stated product pre-made for lunch rush, then hot salmon added to product as ordered. EHS provided education and PIC opting to place product on TPHC. Observed salads and fruit salad being held on trays in dining room(lunch bar) in ambient air. Facility utilizing ice packs but insufficient to keep product within temperature parameters. EHS provided education and PIC opting to place product on TPHC. EHS provided paperwork via email. EHS will return within 3 days to verify TPHC paperwork complete and being properly implemented. VERIFICATION REQUIRED. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
Observed eggs on breakfast menu under ” the traditional” offered undercooked/MTO with no disclosure for consumer advisory. EHS will return within 10 days to verify menu corrected and disclosure added to menu item. VERIFICATION REQUIRED. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed white board cleaner stored with stainless steel bowls on top of clean dish shelving. CDI: Board cleaner moved to approved storage area. |
|
33
|
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 black bean soup, salmon, and baked sweet potato cooling on speed racks in ambient air. CDI: Black bean soup and sweet potatoes placed in ice bath for more rapid cooling. Salmon placed on ice bath by PIC when EHS took first cooling temperature. Observed fruit salad (melon) cooling in deep plastic cambro container covered with plastic lid in walk-in cooler. CDI: PIC placed product in ice bath in walk-in cooler for more rapid cooling. Observed chopped lettuce cooling in open air produce cooler. Unit designed to cold hold, not cool product. CDI: PIC placed product in ice bath in walk-in cooler for more rapid cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed two white cutting boards with heavy discoloration and moderate scoring. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no max/min thermometer for measuring hot water sanitizing dish machine. EHS will return within 10 days to verify facility obtained approved thermometer. VERIFICATION REQUIRED. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed speed gun nozzle holder heavily soiled with buildup. |