| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed line cook drop squeeze bottle on floor, pick it up to bring to dish pit, and attempt to don gloves without washing hands. Also observed employee washing dishes drop pan on floor, pick up and initiate donning gloves without washing hands prior. CDI - PIC and EHS instructed line cook and re-educated dish washer to wash hands prior to donning gloves and procedure. Ensure frequent training and reminders on hand washing frequency and procedures. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and ice in hand sink next to 3 comp sink at two separate times during inspection. CDI - PIC had employee clean out sink and reminded staff of handwash sink limitations.
REPEAT -1- |
|
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 1 box of cilantro stored directly in a box of raw beef. CDI - PIC re-located cilantro to restore storage order. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS food items: egg 1/2s, tomato slices, shredded cheese, portioned cooked chicken, raw salmon, raw mahi-mahi (on the cook line) and Raw salmon, corn, ground beef, black beans, slaw, pico, shredded lettuce, queso, melon/pineapple mix, cooked risotto, cooked chicken, and cooked beef CAB (in the WIC) cold holding above 41F. Initially ambient of WIC was taken by EHS thermometer and PIC thermometer and observed to be 42F. After about 30 minutes of PIC and EHS keeping WIC door closed, going through the cooler taking temps of TCS foods and voluntarily discarding affected product WIC ambient was observed at 40F. PIC checked condenser and found a block of ice potentially hindering airflow and the WIC ability to stay below 41F through high turnover times.
CDI - PIC voluntarily disposed of items that were made/held longer than 6 hours ago and rapidly cooled raw proteins and items that were verified via prep cook to be made within the last 6 hours. PIC also called technician to come check frozen over condenser. Tech responded on-site while inspection was ongoing. REPEAT -3-
EHS informed PIC that they will OSV in a few days just to ensure the WIC is properly functioning and TCS foods are 41F and below. Not a requirement. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed overall inconsistent date marking procedures throughout facility. Multiple items in WIC had no prep dates and could not be verified (beef CAB, red cabbage, corn, and ground beef).Some labeling was also illegible. Establish a consistent date marking system and train employees to follow at all times. CDI - PIC voluntarily discarded items that could not be verified and labeled those that could be verified via prep cook. -0- |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed dressings that are indicated to be under TPHC on counter top with no start or end time labeling. CDI - PIC verified time placement of the items and added labeling to reflect that. EHS and PIC discussed implementing timers rather than stickers to control TPHC start/end times. EHS emailed PIC blank copy of TPHC procedure to re-fill out if facility decides to implement timers instead. REPEAT -3- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed 1 bottle of unlabeled cleaner under dish machine. CDI - PIC verified it was degreaser and added labeling to indicate content. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked penne and cooked chicken cooling in WIC in tightly packed bagging in containers densely packed. Observed large deep and lidded container of ranch cooling in WIC. Observed cooked onions, cooked potatoes, and portioned cooked chicken on sheet pans in WIC sandwiched between other large pans of cooling foods precluding air flow to cool foods quickly. CDI - PIC instructed food handlers to re-distribute densely packed product to single layers on sheet pans, implement ice baths for thick items, and re-locate products to beer cooler to facilitate quicker cooling of products. REPEAT -1- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple small flying insects around prep area and around kitchen. Work with pest control to mitigate presence of pests. REPEAT -1- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed in use ice cream scoop in container of water at 67F. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed 2 fryer scoops stored as clean in dish pit with mesh coming apart.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards with deep grooving and discoloration. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed table top can opener blade with buildup. PIC stated they will replace it and order a new one.
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 hot box on cook line with significant food debris in bottom of unit.
Observed stand mixer, not in use, with food debris/buildup along non food contact surfaces. Clean between use.
Observed crevices of ice machine with black buildup. It was not observed that ice would come in contact with any of the crevices. Increase cleaning frequency.-0.5- |
|
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.
Observed 1 shared dumpster with doors open. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 hand sink next to cook line in disrepair with continuous stream of water while faucets are off.
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas.
Observed hand sinks throughout facility in need of being re-caulked to walls.
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 handsink next to dish pit with black buildup along old caulking. Also observed floors, walls, and ceilings in need of more frequent cleaning due to dust buildup, food debris, and food splash along walls and ceiling.
Increase cleaning frequency throughout facility.
-0- |