| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring food handlers have been trained on the EHP.
CDI- EHS provides County version with signature spots. Poster was already available onsite and PIC responded correctly when questioned about symptoms and exclusions. (-0) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front hand sink.
CDI- Dispenser supplied with paper towels. (-1) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark residue inside second ice machine, with UV light inside. PIC explains they cannot figure out how to fully disassemble and remove the inside shield for cleaning. EHS advised PIC to contact the manufacturer for information on how to clean at earliest opportunity.
CDI- Other ice machine to be used in meantime. (-0) |
|
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 rice noodles which began cooling yesterday in back RIC at 44F. Failed cool likely due to RIC in poor repair; ambient temp between 51F-57F during inspection.
CDI- Noodles voluntarily disposed. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods (creamer, butter, pinto beans, etc) above 50F in 3 door RIC at back of store. Ambient sensor on unit read 51F-57F.
CDI- All TCS foods inside RIC voluntarily disposed. Walk in cooler and other lowboys to be used in meantime. Other cooling equipment with space is available. (-3) |
|
23
|
1.50
|
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 no date marks on sliced RTE meats at cook line fliptop, which PIC states may not be entirely used today. Main supplies in WIC observed with date marks. EHS advises PIC that items leaving their original location must have their date mark follow. Also observed sliced lettuce prepped this morning without date mark in WIC.
CDI- EHS confirms all prep dates. PIC dates items. (-1.5) |
|
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 rice noodles which failed to cool overnight due to high ambient temp in unit. Actively monitor items that are cooling to make required corrective actions.
CDI- Rice noodles voluntarily disposed. (-0.5) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados with stickers remaining in front of house lowboy, where their next step is to be sliced.
CDI- Avocados brought to veg wash sink. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT.
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 metal scoops in fliptop stored in container of undrained water at 43F. EHS informed PIC that dipper wells with proper velocity to wash away particulate matter or hot water at 135F or above must be used to store in use utensils.
*No escalation of points due to operator misunderstanding about cold holding not being compliant for the in-use utensils. Full points will be taken if item is out of compliance at next inspection*
CDI- Utensils and water container removed. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed many plastic bins storing TCS foods in coolers which are not NSF/ANSI approved and food grade. EHS advised PIC to replace all non-food grade plastic with metal or approved plastic containers. Ask restauraunt depo (where much of food supply onsite is obtained) for recommendations to suit establishment needs. (-0.5)
4-501.11 Maintain equipment in good repair.
Observed 3 door RIC in back of store with ambient temp of 55F, not able to hold TCS foods. PIC calls for repair. Do not store TCS foods inside unit it can hold them at 41F and below. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 floors in main kitchen with residue causing shoes to stick to floor. Increase cleaning frequency. (-0) |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee food and dishes mixed in with establishment supply at various locations. EHS advised PIC to label and segregate all employee items, whether food, dishes, or personal objects. (-1) |