| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A); Core; Employee was eating and drinking on the back prep sink/ prep table area during the inspection. 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. PIC had the employee move to a different location. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I); Priority; Employee observed removing food scraps from dirty dishes into trash can and did not wash hands before taking clean dishes out of the dishwasher to dry. Wash hands after engaging in other activities that contaminate hands. CDI- EHS addressed employee who then washed her hands appropriately. Train staff on when to wash hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B); Priority; Employee began to touch fried chicken bites with bare hands to place on a salad. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. CDI- EHS was able to correct the employee by having them place on gloves right before she touched the chicken for the salad. Remind employees to use utensils and gloves when handling these foods. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B); Priority Foundation; Hand washing sink by fry cooler and prep table were holding scrubbing pads. A handwashing sink may not be used for purposes other than handwashing. CDI- EHS had employee move the scrubbing pads from the sink and informed them not to store anything in the handsinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1); Priority; Raw shell eggs above lettuce in the walk in cooler. Raw chicken above cooked chicken wings in the breading flip top. Raw chicken beside ready to eat deli meats in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC moved to correct locations. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2); Priority Foundation; Multiple TCS foods (see temperature chart) above 41F in far right flip top cooler. These foods were placed in cooler around 9am-10am this morning. CDI- PIC voluntarily discarded all TCS foods in this cooler, replacing with product below 41F from the walk in cooler and maintain in ice bath until repaired. Maintain TCS foods in cold holding at 41F or less. Repeat; EHS emailed cold holding temperature logs for the PICs to implement immediately so that cold holding is checked twice daily. Repetitive violations can result in the implementation of a risk control plan (RCP) if not addressed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Buffalo chicken dip labeled 12/21 and spinach dip labeled 12/20 stored in walk in cooler. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- PIC voluntarily discarded the foods. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C)(2); Priority Foundation; Consumer advisory on the menu states "CONSUMING RAW OR UNDERCOOKED MEATS CAN INCREASE THE RISK OF FOODBORNE ILLNESS". This is not the correct statement needed for the menu. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .. OR *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. EHS will verify compliance by 1/9/26. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11; Priority; Chlorine bleach was being used to clean the prep tables without being mixed with water and tested properly. Provide sanitizer at correct concentrations, diluting as required. CDI- Had the PIC wash down the surfaces thoroughly with water after bleach was applied. Do not use bleach unless you mix with water and test it. Use the quat sanitizer provided at the three compartment sink. Bleach by itself can chemical contaminate food and food contact surfaces if not applied properly. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E); Core; Mahi fish maintained in ROP packaging without being opened when thawed. Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core; Dry ingredients containers such as salt, flour, hot honey sauce were not labeled to reflect the food contained within. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Repeat. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15; Core; Rear entrance door is gapped at bottom allowing for entrance of insects and/or vermin. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Repeat; full points not taken, but will be taken at next inspection if not addressed. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11; Core; Employees noted with watch and wrist jewelry while preparing foods. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D); Core; Many dry wiping cloths had food debris and were stored on cutting board surfaces. Maintain dry wiping cloths free of visible debris and soil. PIC removed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; The far right prep flip top cooler not maintaining cold hold temperature of 41F or below. The right door to this unit was also noted loose. Repair the lid that is loose inside the flip top salad prep cooler. Replace gaskets on low boy drawers that are torn - below flat top. Maintain equipment in good repair. Repeat.
4-501.12; Core; The cutting boards are in need of resurfacing as they are scored heavily from cutting. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C); Core; Clean the walk in freezer floor. Clean the outside of the dry storage bins i.e. the flour bin that is very soiled. Clean the white blade of the ice machine not directly touching ice. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-202.11 (B); Core; The hand sinks have deteriorated nozzles and need replacing as they cannot be cleaned effectively. A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. 5-202.14; Priority; Provide appropriate backflow preventers at all hose bibbs with pressurized spray nozzles. Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. PIC took the hose off the nozzles. EHS still sent backflow via email. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114; Core; Remove the non-working one door true reach in cooler currently being used for storage. Suggestion to remove and replace with storage rack if needed. It is not maintained clean and not being used for its intended purpose. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. 6-501.11/12; Core; The ceilings near vents and the HVAC vent attachments are very dusty (above the clean dish rack and cooking line specifically).The back right room in the kitchen has a large amount of grease buildup and in need of cleaning. Floor drains need a thorough cleaning. Many of the FRP walls need to be cleaned, especially the walls under and surrounding the dish machine that have black buildup. The light fixtures in the hood above dishwasher that isn't working needs to be replaced. New caulking needed on the handsink/walk areas as well as the prep sinks. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean and in good repair. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110; Employee food in walk in cooler above foods for the restaurnat. Employee jacket and purse stored on clean dish rack. Designate and use an area for the orderly storage of employees' clothing and possessions. |