| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14(I) When to Wash (P) - Employees shall wash their hands after engaging in activities that contaminate them, e.g., touching faucet handles with washed bare hands.
OBSERVED TWO EMPLOYEES WASH HANDS AND TURN OFF FAUCET PRIOR TO REACHING FOR PAPER TOWELS. EHS EXPLAINED THAT EMPLOYEES SHOULD DRY HANDS WITH PAPER TOWELS AND USE PAPER TOWEL TO TURN OFF FAUCET AFTER DRYING HANDS. ISSUE CORRECTED DURING INSPECTION. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11. Preventing Contamination from Hands (P) - Food employees shall not handle ready-to-eat (RTE) foods with bare hands (exception: foods that will be immediately cooked to 145°F or more, and/or washing produce).
OBSERVED EMPLOYEE CUTTING BRIE AND PREPARING SALAD WITH BARE HANDS. EHS EXPLAINED GLOVE WEARING AND HANDWASHING TO EMPLOYEE AND ISSUE CORRECTED DURING INSPECTION. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12(A) Shellstock, Maintaining Identification (Pf) - Tags/labels shall remain attached to the container until empty (Exception: using a record-keeping system via (C) of this code that can be clearly explained by the Person in charge (PIC)).
SHELL TAGS FOR MUSSELS AND CLAMS IN WALK-IN COOLER NOT READILY AVAILABLE. PIC SAID TAGS ARE PULLED AND PLACED IN A BAG AND ONLY ONE BAG IS OPEN AT A TIME. CONTRADICTORY, LINE EMPLOYEE SAID TAGS ARE PLACED AT BOTTOM OF PANS AND REMOVED AND PLACED IN BAGGIE IN OFFICE. NO TAGS EVALUATED HAD A LAST SOLD DATE NOR WERE TAGS IN CHRONILOGICAL ORDER. EHS EDUCATED EMPLOYEE AND PIC AND ISSUE CORRECTED DURING INSPECTION. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2)(B) Time/Temperature Control for Safety (TCS) Food, Hot and Cold Holding (P) - TCS foods shall be held at 41°F or below.
MANY FOOD ITEMS FOUND GREATER THAN 41F IN SEVERAL COLD HOLDING UNITS INCLUDING MUSSELS AND CLAMS. FOODS FOUND BETWEEN 42-45F WERE ALLOWED TO BE REDATED FOR 4 DAYS AS THEY HAD ONLY BEEN PREPARED 6/23 & LATER. THOSE ITEMS NOT DATED WERE DISCARDED. OTHER FOODS FOUND COOLING IN LINE COOLERS WERE PLACED IN FREEZER AND WALK-IN TO FACILITATE COOLING. REMAINDER OF ITEMS PLACED IN ICE TO FACILITATE COLD HOLDING. REPAIR SERVICE WAS CALLED. COLD HOLDING INFORMATION EMAILED TO PIC. REPEAT VIOLATION |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17(A)(B) Ready-To-Eat Time/Temperature Control for Safety (TCS) Food, Date Marking (Pf)/3-501.18(A) Ready-To-Eat Time/Temperature Control for Safety (TCS) Food, Disposition (P) - Foods shall be discarded once they have exceeded their date marking, if not date marked, or are incorrectly marked with a date that exceeds seven days.
AU POIRE IN FOUND DATED 6/15, BOVILLA SAUCE DATED 6/9, MIXED VEGGIES, FRUIT SALAD, CHICKEN SALAD, FARRO UNDATED, IN LINE COOLERS. ALL DISCARDED AND CORRECTED DURING INSPECTION.
REPEAT VIOLATION |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (TPHC) (P) - Food shall begin 4-hour TPHC at 41°F or less, or, 135°F or warmer. (exception: tomatoes, cut melon, canned foods can start at ambient temperature) HOLLANDAISE SAUCE PREPARED WITHIN ONE HOUR WAS BOTTLED AT 84F. EHS EXPLAINED HOT FOODS HELD WITHOUT TEMPERATURE CONTROL MAY ONLY DO SO FOR NO MORE THAN 4HRS, CONTAINER IS MARKED WITH DISCARD TIME AND WRITTEN PROCEDURES ARE IN PLACE FOR THOSE FOOD ITEMS. EMPLOYEE PANNED HOLLANDAISE SAUCE AND LABELED WITH 4 HR DISCARD TIME. TPHC FORMS EMAILED TO PIC WITH INSPECTION REPORT AND CORRECTED DURING INSPECTION |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Refrigeration, hot holding capacity, and/or cooling capacity are not sufficient to support the menu and volume at this establishment. Reduce menu or work with plan review to add sufficient equipment needed for this operation.
CREPE BATTER, FRUIT SALAD, DELI SANDWICHES, PREPARED AND COOLING TODAY FOUND IN WORKING LINE COOLERS. QUICHES FOUND COOLING IN DISPLAY COOLER. WALK-IN COOLER FULL AND OF INADEQUATE SIZE TO COOL THE NUMBER OF FOODS PRODUCED AT ONE TIME ON A DAILY BASIS. RECOMMEND STAGGERING COOK & COOL TIMES AND DAYS AND UTILIZE REACH-IN FREEZER. VERIFICATION REQUIRED
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. (Pf)
MOST COOLING FOODS FOUND TIGHTLY SEALED WITH LIDS AND WRAP. LOOSELY COVER FOODS, MOVE TO TOP SHELF OF WALK-INS, UTILIZE FREEZER TO PROMOTE FASTER COOLER. VERIFICATION REQUIRED |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
SAUCE BOTTLES FOUND UNLABELED IN GRILL LINE. REMINDED EMPLOYEE THAT ALL FOODS REMOVED FROM THEIR ORIGINAL CONTAINER MUST BE LABELED WITH ITS COMMON NAME. ALL OTHER FOODS FOUND OUT OF ORIGINAL PACKAGING WERE FOUND LABEL. NO POINT DEDUCTION |
|
40
|
0.50
|
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.
SEVERAL EMPLOYEES NOT WEARING HAIR RESTRAINTS OR BEARD GUARDS. EMPLOYEES SHALL WEAR EFFECTIVE HAIR RESTRAINT WHEN PREPARING FOODS, |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification. Non-debitable.
FOOD PROCESSOR AND RICE COOKER DOES NOT MEET NSF/ANSI COMPLIANCE AND IS NOT APPROVED FOR USE IN FOOD SERVICE ESTABLISHMENTS. REPLACE BOTH WITH APPROVED APPLIANCES AND REMOVE FROM PREMISE
4-501.11 Equipment shall be maintained in good repair.
LEFT GRILL COOLER DOOR UNHINGED AND FALLS OFF WHEN OPENED. REPLACE OR REPAIR UNIT
WALK-IN COOLER HOLDING AT 42F. PIC TRIED TO ADJUST TEMPERATURE WITHOUT SUCCESS. REPAIR SERVICE WAS CALLED AND PART REPLACED. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf)
AUTOMATIC DISHWASHER NOT DISPENSING SANITIZING ON FIRST CHECK. PIC ADJUSTED CHEMICAL LINE AND PRIMED MACHINE. CHLORINE LEVEL READ 100 PPM AFTERWARDS AND CORRECTED DURING INSPECTION |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
DUMPSTER DOORS FOUND OPEN ON ARRIVAL. SOME TRASH ON GROUND. STAFF SHALL MAINTAIN TCLEANLINESS OF THE DUMPSTER CORRAL AND KEEP DOORS CLOSED TO PREVENT PEST HARBORAGE |