| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14; Priority; [Repeat] Food employee observed entering the main kitchen from the dining room and proceeded to portion out a bowl of soup without handwashing. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. CDI- education given and employee instructed to wash hands by PIC. **This has been mentioned on the last 3 inspections**
2-301.14 (F); Priority; A food employee in the secondary kitchen was observed picking up a glove from the floor and discarding it but did not wash their hands prior to donning new gloves. Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. CDI- education given and employee washed their hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage; Handwashing signage is missing in the kitchen and bathroom areas accessible to food employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- signage provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A); Priority Foundation; The slicer not recently used was observed with leftover food debris along the blade, product pusher and thickness gauge plate. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- slicer was cleaned by an employee. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B); Priority; Gazpacho cooling since 10 am in the reach-in cooler is not cooling quickly enough. At 11:30 am the gazpacho was 66F and at 1:04pm it was 59F after being stirred. Caper sauce sitting on the countertop cooling prior to my arrival is also not cooling quickly enough. At 11:32 am the sauce was 99F and at 1:02pm the sauce had only lowered to 86F. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. CDI- Gazpacho and caper sauce were split into shallower portions and moved to the walk-in cooler or freezer to rapidly cool. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) ; Priority; Carbonara sitting in the steam well was holding between 123-130F. The cream sauce for the carbonara was sitting on the countertop upon my arrival and holding at 121F. After properly reheating or cooking TCS* foods, they shall be maintained at 135F or above throughout entire product. CDI- Both items were reheated to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2); Priority; [Repeat] Sliced turkey and salad mix sitting on the countertop on ice was observed holding between 46-55F. Maintain TCS foods in cold holding at 41F or less. CDI- both items were allowed to be rapidly cooled in the reach-in cooler and/or freezer due to being out for less than 2 hours. Time as a Public Health Control was suggested for items being held on ice during lunch service. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18; Priority; [Repeat] TCS food items (hummus 5/19, meatballs 5/8) in The Grove Kitchen were observed being held past 7 day date marking. TCS foods shall be discarded when the date exceeds 7 days. CDI: Items voluntarily discarded by PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation - Gazpacho (made from room temperature or colder ingredients) was cooling in thick portions. It cooled down only 7 degrees in 120 minutes when temperature was checked in the middle of product. Caper sauce had also only cooled down 13 degrees in the same amount of time...When cooling TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with constant stirring, and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14; The 3-compartment sink in the main kitchen is heavily stained from consistent dumping of coffee/tea. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Increase cleaning frequency. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C); [Repeat] The microwave in the main kitchen is heavily soiled and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; The flooring underneath equipment, shelving and 3-compartment sink in the main kitchen are soiled and in need of cleaning. The floors in the outdoor walk-in cooler is also in need of cleaning. The floors and drains underneath the 3-compartment sink in The Grove Kitchen is also in need of cleaning as well. 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. |