| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) (B) The PERSON IN CHARGE shall notify the REGULATORY AUTHORITY when a FOOD EMPLOYEE is: (1) Jaundiced,Pf or (2) Diagnosed with an illness due to a pathogen as specified under Subparagraphs (A)(2)(a) - (f) of this section.
PIC did not know when to contact health department as it relates to employee health/illness. CDI-Education and handout provided. Current posted signage contains all information except this portion. No one sick at time of inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) (A) Equipment food contact surfaces and utensils shall be clean to sight and touch.
REPEAT
Can opener heavily soiled. CDI-Sent to be washed.
4-602.12 Cooking and Baking Equipment (C). Deli conveyor toaster heavily soiled on conveyor and internal parts. Clean at a frequency to preclude accumulation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Hold hot TCS foods at 135F or above. REPEAT
One pan of chicken at 126-129F in hot holding. CDI-Reheated to above 165F rapidly. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 Time as a Public Health Control (P) (Pf) TPHC procedures shall be prepared in advance, followed, and available upon request. REPEAT
In Piazza, foods in hot holding cabinet (pasta, chili) were labeled with 4 hour discard time already; TPHC procedures state foods subject to TPHC are on cold and hot service lines, not in cabinets or cold holding. Staff at International/Mongolian state they take temperatures of food on cold line at close of station, if temps are at or below 41F they wrap the foods and return to cold holding unit for dinner service. Pizzas may only use TPHC for one 4 hour period, not in the make unit and then again after service. In Piazza station, staff had service lines set up at 2:30 with food items labeled with 4-8pm hold time. Other foods were setup on line but did not have labels yet. Ensure time labels are accurate. Work with staff to operate according to procedures or change procedures to reflect practices. Verification of staff following procedures required by April 16. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Chemical sanitizers used on food contact surfaces shall not exceed 400ppm for quat.
Sanitizer dispensed near dish machine above 400ppm. CDI-Removed from use by unhooking and will use dispenser at 3 comp sink until repaired. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) 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. REPEAT
Large container of lettuce covered during cooling. Three pans and one container of melon covered tightly while cooling. Prepared produce in deli station covered with plastic wrap, preventing rapid cooling. Cut cabbage and veg mix w/cabbage tightly covered in reach in unit in Mongolian/International. CDI - Lettuce discarded. All other foods uncovered/placed in smaller portions/moved to walk in cooler. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C) Keep the premises free of insects, rodents, and other pests.
Moderate fly presence in kitchen areas. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-305.14 Food Preparation (C).
Food employee in International proceeded to cut roasted red peppers on a soiled cutting board (from unwashed celery).
3-307.11 Miscellaneous Sources of Contamination (C)
Chutney in dairy walk in with visible mold growth on containers. Dead fly on pan with sausages in produce walk in cooler.
3-306.13 (B) and (C) Consumer Self-Service Operations (Pf) Consumer self service operations shall be monitored by food employees. Students are scooping thier own ice cream from open tubs of ice cream. This area is in a corner where food staff cannot monitor if contamination occurs. Verification that ice cream station is being monitored no later than 4/16. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) (A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Staff with unrestrained long hair and not an effective hair restraint; staff without hair restraint at all; multiple staff with beards and no beard guards. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 and clean. REPEAT
Wiping cloth buckets with non-effective sanitizing solution-Piazza and bakery. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Store clean utensils in a clean, dry location. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
Clean utensils at bakery stored in soiled container. Employees stacking dishes while wet. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Prohibitions (C) Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines.
Many bulk single service items stored in mechanical room behind international station. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- REPEAT. Maintain equipment in good repair.
3 gaskets broken in Piazza station. Wrap condensate line in downstairs walk in cooler. 2-dr reach in International has damage to inside of both doors. Recaulk steam table to wall in Red Room. Microwave and electric can opener voluntarily discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) Maintain warewashing equipment clean.
Clean side of drainboard at 3 comp sink soiled. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Non food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
General cleaning needed in cabinets, hot cabinet, and on line in Red Room. Clean the following: back panel at cooking equipment; pass through prep table; side of hot cabinet; transfer carts; short cutting board speed rack; metro holding cabinet; prep table and sink at bakery; lid to rice holding container; fan cover for exhaust at 3 comp sink; underneath beverage stations in cabinets near international area. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 (B) Maintain a plumbing system in good repair. REPEAT
Leaking at the following: foot pedal at bakery prep sink; both faucets at 3 comp sink; meat prep sink foot pedal; hose reel in main kitchen. Reattach sprayer to wall behind tilt skillet.
5-203.14 Backflow Prevention Device, When Required (P) A backflow or backsiphonage prevention device installed on a water supply system shall standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
Install backflow prevention device on/at water line supplying Flavia chill machine. VERIFICATION required by April 16.
5-202.13 Backflow Prevention, Air Gap (P). Mop sink in men's restroom has clear hose attached to splitter. Length of hose is such that the end is resting in the basin. An air gap shall exist between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or non food equipment. Cut hose to be at least 2" above the flood rim of the basin. Verification required by April 16.
5-202.14 Backflow Prevention Device, Design Standard (P). Mop sink in men's restroom is only equipped with atmospheric backflow prevention. Splitter is on faucet. Atmospheric device is not rated for continuous pressure. A backflow or backsiphonage prevention device installed on a water supply system shall standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Verification required by April 16. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Maintain physical facilities in good repair.
Low grout at the kettles. Repair corner guard at buffet line in the Red Room. Cabinet damage in Red Room. Cracked floor tiles at walk in freezer in main kitchen. Wall damage at 3 comp sink with holes cut out of FRP.
6-501.12 Cleaning, Frequency and Restrictions (C) Maintain physical facilities clean.
Clean floors under equipment and shelving in downstairs dry storage, walk in coolers, at front fryers, at cook line. Clean wall at pass through prep table. |