| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C),(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. EHS observed no one on site that is a certified food protection manager.
Employees did take food handler class though! |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented. Observed wilted green bell peppers with mold-like growth on some of them. PIC volunarily discarded them. CDI.
Points not accessed since this observation was made by the guiding EHS and not the leading intern. |
|
16
|
1.50
|
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. EHS observed food-contact surfaces with food debris and grease residue. EHS also observed dishes with cracks and chips. CDI: PIC voluntarily discarded or rewashed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. EHS observed lettuce that was being cooled improperly. CDI: PIC voluntarily moved lettuce to freezer to cool. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5C (41F) or less. EHS observed lettuce in a RIC that was holding temperature at 56F. CDI: PIC voluntarily discarded lettuce. EHS will return to verify machine is fixed. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. EHS observed many items that were not date marked CDI: PIC voluntarily put dates on all items that needed dates.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) (A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it: (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). EHS observed food items past the date mark. CDI: PIC voluntarily threw food items away. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. EHS observed items that were fully covered with plastic wrap when cooling. CDI: PIC voluntarily unwrapped cooling items slightly to allow proper cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below. EHS observed various meat being thawed using running water. Water temperature was adequate, but it was not submerged. CDI: PIC voluntarily submerged meat for proper thawing. |
|
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) (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. EHS observed utensils that were wet stacked. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS observed trays used to store dishes while they go through the dish washer that had accumulated residue. Observing EHS observed grease residue on a handsink faucet near Dishsink. There was also shelving with light dust and debris accumulated on it. |