| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
10 DAY VR.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed overall need for PIC to train staff on ware-washing processes. Staff not aware of which test strips should be used with which sanitizer, how to operate chemical dish machine, set up 3 comp sink properly, or able to identify sanitizer apart from soap. PIC must urgently retrain staff in proper ware-washing. A return visit will be made in 10 days to reassess staff and PIC on duty understanding of proper ware-washing. (-1) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
REPEAT. 10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many dishes on rack above 3 comp sink stored as clean with visible grease residue/food debris, and black residue inside ice machine.
All dishes brought to ware-wash for re-w/r/s. A return visit will be made within 10p days to reassess ware-wash processes and ice machine. (-1.5)
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P
Observed no sanitizer at 3 comp sink dispenser, or sanitizer buckets set up for use with wiping cloths on prep surfaces throughout kitchen. Staff identify dawn dish soap as sanitizer when asked what is used for the sanitize step.
CDI- EHS provided education on sanitizers and 3 comp sink ware-washing process. Quat sanitizer available at mop sink dispenser observed at proper concentration. |
|
20
|
1.50
|
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 two large containers of salsa in small lowboy at kitchen entrance which failed to reach 41F or below during overnight cooling.
CDI- Salsa’s voluntarily disposed of. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ranch dressing and whipped cream in lowboy at 50F.
CDI- PIC voluntarily disposed. (-0) |
|
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 sliced lettuce, diced tomatoes, and seafood medley in cook line fliptop without date marks, which was prepped yesterday. Also observed multiple date marking procedures in use; some TCS items dated with prep date, other with expiration date. EHS advises the PIC to ensure all staff are using the same date marking procedure, with ready to eat foods prepped and kept onsite longer than 24 hours all dated for no more than 7 days, with prep date as day 1.
CDI- EHS verified prep date with chef and allowed dating of 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 tall containers of salsa cooling in lowboy, and stacked containers of portioned salsa cooling in fliptop above. Large containers failed to cool within 6 hours. EHS advises staff to cool foods in less dense, uncovered containers, which are not stacked; this allows entry of cold air.
CDI- Salsa’s which failed to cool voluntarily disposed, portioned salsa relocated to WIC for rapid cooling, cooling methods discussed with staff. (-0.5) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a live beetle in rinse compartment of 3 comp sink and several house flies and fruit flies in back of main kitchen. EHS verified regualr pest control services are provided. EHS advises increasing visit frequency and monitoring carefully. No contamination to food observed. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed containers of shredded lettuce in undrained water at several locations. EHS discusses with PIC and other staff need to store TCS produce without undrained ice or water. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed many wiping cloths in use throughout establishment and no sani-buckets made up for their storage.
CDI- PIC sets up sani-buckets with quat. (-0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 in 115F water at cook line.
CDI- Water voluntarily poured out, utensils moved to ware-wash. EHS explains that utensils in warm water must be held hot at 135F or above. (-0.5) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed many stacks of opened single service trays throughout kitchen removed from protective sleeve. EHS advises staff to keep single service articles in packaging or otherwise protected while awaiting use. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed all racks inside WIC severely rusted, no longer cleanable. Replace corroded racks. (-0.5)
4-501.11 Maintain equipment in good repair.
Observed lowboy upon entrance to kitchen with ambient temp in 50’s, not able to hold TCS foods.
CDI- All cooling items relocated, PIC advised to call for work order and not store TCS foods inside until repaired and able to hold food at 41F and below. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed rinse basin at 3 comp sink soiled and with inspect in water.
CDI- Sink drained, basin sanitized. (-0) |