| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep surfaces and shelves above food. |
|
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
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed missing paper towels at two separate hand sinks. Observed vegetable food debris inside of one hand sink. CDI - Paper towels were provided. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Observed live muscles stored in a separate container without its tag. Observed take out of chronological order and with some missing dates. -Pf CDI - Tag was placed with muscles and tags were sorted to be in chronological order. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine. |
|
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 cauliflower cooling 0 degrees over 20 minutes. CDI - Items were brought to the walk-in cooler. |
|
22
|
1.50
|
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 Aioli Sauce, heat treated pickles, and mushroom sauce stored on the counter above 41 degrees. CDI - Items were voluntarily discarded and will now be kept in a cooler. Improvements made from previous inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken stock in the walk-in cooler with an expired date mark. CDI - Items was voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed meatballs in the walk-in cooler with no date mark. CDI - Item was date marked for when they were prepared on 9/24/24. Improvements made from previous inspection. |
|
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 cooked cauliflower cooling in the prep cooler above the fill line. Prep coolers are not designed to cool. CDI - Items was moved to the walk-in cooler. Observed squash cooling on a sheet pan in ambient air at 100 degrees. CDI - Items was brought to the walk-in cooler. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed two bottles for oil with no labels. Improvements made from previous inspection. |
|
40
|
0
|
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.
Observed one employee preparing food without a hair restraint. Improvements made from previous inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on prep counters. Improvements made from previous inspection. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in the prep cooler with stickers still attached. |
|
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 utensils next to the grill stored in 87 degree water. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed torn gaskets on multiple prep coolers. (Transitional Permit Condition) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed missing back-flow prevention device on the mop sink. (Transitional Permit Condition) |