| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 (Pf) Observed hand sink in kitchen area without soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: PIC provided soap at hand sink during inspection.
5-205.11A (Pf) Observed a knife, sanitizer bucket and scouring pad inside hand sink in Impact Burger’s room. Hand sinks blocked by carts, brooms, chemicals, and linens. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI: All items were removed from hand sink during inspection.
6-301.14 (C) Observed hand sink in Impact Burger area without a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks and shall be clearly visible to food employees. CDI: EHS provided handwashing sign. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11A (P) Observed a sealed container of raw meat fat stored on same shelf as RTE foods in Blue Suede BBQ’s reach-in. Food shall be protected from cross contamination by storing raw foods separate and away from ready to eat foods and organizing according to final cook temperatures. CDI: Raw meat fat was voluntarily discarded during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11A (Pf) Observed deli slicer (Bare Baked Pizza) maintained with dry debris and piercing part of can opener (Tanglewood Farms) maintained with black debris. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: PIC cleaned/sanitized slicer and can opener during inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16A,2 (P) Observed sausage, red wine sauce, Gochujang pepper paste, sauerkraut, turkey breast and shredded cabbage >41F in Blue Suede BBQ’s reach-in. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: All TCS foods >41F were voluntarily discarded during inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (Pf) Observed a container of fresh minced garlic without date-marking and buckets of tzatziki sauce date marked for 6/6 in Meat & Greek’s reach-in. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: PIC date marked garlic with preparation date (6/15) and corrected date on tzatziki sauce (6/14) after contacting employee that prepared the sauce. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 (Pf) Observed bottle of sanitizer in Bare Baked PIzza’s area with label rubbed off - could see black smudges where it was labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS shall be clearly and individually identified with the common name of the material. CDI: PIC labeled bottle with sharpie during inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 (Pf) Observed two containers of caprese cooling in reach-in (Tanglewood Farms) with tight fitting covers. 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. CDI: Covers were removed to facilitate heat transfer. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112A (C) Observed reach-ins (Cookies & Moore, Saucy Cravings) without ambient air thermometers. Provide thermometer in all cooling equipment. Provide ambient air thermometers in all reach-in coolers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 (C) Observed a few flies inside commissary. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
43.3-304.12B (C) Observed a container being used as a scoop in flour (Blue Suede BBQ) and cups being used as scoops in salt and sugar (Meat & Greek). Scoops shall have handles to prevent contamination and allow for proper utensil storage. FOOD preparation and dispensing UTENSILS shall be stored in FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed. Provide scoops with handles and store handles out of the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11A (C) Observed a few pans/containers stacked wet on clean dish racks. Establishment observed stacking wet cups. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried. Allow pans/containers to air dry completely prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11A (C) Observed rack in Blue Suede BBQ’s area in disrepair and left door of reach-in (Meat & Greek/Johnny Thai) with a torn gasket. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace rack and torn gasket. Repeat violation-rack in disrepair.
4-101.19 (C) Observed bottom of Saucy Cravings reach-in lined with cardboard. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Remove cardboard from reach-in cooler.
4-501.11A (C) Observed Meat & Greek’s reach-in with ice build-up in the bottom and Blue Suede BBQ’s reach-in not maintaining TCS foods at 41F or below. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Repair/replace reach-in coolers. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15B (C) Observed right faucet of 3-compartment sink leaking. A plumbing system shall be maintained in good repair. Repair faucet of 3-comp sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113B (C) Observed dumpster doors open. Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Keep dumpster doors closed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 (C) Observed wall at soap dispenser in ladies restroom in disrepair. PHYSICAL FACILITIES shall be maintained in good repair. Repair wall. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14A (C) Observed ceiling vent in Impact Burger room maintained dusty. Intake and exhaust air ducts shall be cleaned, and filters changed so they do not become source of contamination by dust, dirt, and other materials, Clean ceiling vent. Repeat violation.
6-501.114A (C) Observed 2 reach-in coolers in disrepair and no longer being used. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove reach-in coolers in disrepair. |