| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco. Observed 5-10 open employee drinks on shelves above prep tables with equipment. Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Corrected - all drinks moved to designated location or discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink Operation and Maintenance (Pf) - Observed handwash sinks blocked by speed rack. Maintain access to hand sinks. Corrected - speed racks moved. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) grilled chicken ceasar salads not cooling at a rate to get to 41 within 4 hours.
Quickly cool cooked foods within 2 hours from 135°F to 70°F; and within a total of 6 hours from 135°F to 41°F.
Corrected - all lids for salads vented |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) - Observed grilled chicken, pot pies, roasted tomatoes, coconut rice and pulled chicken, without date marking. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrected - Items were made in last 24 hours and were correctly date marked. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Pf Menu is missing consumer advisory for eggs served "any style" and on "eggs your way"
3-603.11 Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote stating 'Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.'
Verification Required for menu corrections by adding consumer advisory . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf) - Observed foods cooling in flip top and reach in coolers. Observed prepped ceasar salads with grilled chicken and pot pies cooling in walk-in cooler with tight fitting lids.
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.
Corrected - Cooling foods moved to walk-in cooler and were vented.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment (Pf) - Observed walk-in cooler at capacity for cooling foods, observed foods stored on floor and food cooling in reach in and flip tops. Establishment is either producing more than the space can efficiently cool or the menu has changed, adding more varieties than the space can accommodate. Additional equipment has been added, removing space for storing food and equipment. 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.
VERIFICATION REQUIRED - Submit current menu and new equipment spec sheets(with new kitchen layout plans) to Environmental Health for additional plan review. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Observed cans of tomatoes and olives stored on floor. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation. Observed wiping cloth not fully submerged in bucket. Wet wiping cloths must be fully submerged in a sanitizer solution of proper concentration (50-200 ppm for chlorine/150-400 ppm for quat). Corrected - wiping cloth submerged in bucket and sanitizer refreshed. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables. - Observed avocados with stickers still attached in flip top. Fresh produce must be washed and have stickers removed prior to cutting or being placed into a prep cooler including but not limited to avocados, onions, strawberries, lettuce, & apples. Corrected - avocados were placed in produce prep sink to be washed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces. - Observed residue build up on gaskets for flip top coolers, on fume hood and on shelves for dry storage. Keep the equipment clean to avoid build up of dust, food residue or debris. |