| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Person in Charge (PIC) could not locate entire procedure for vomit/ diarrhea cleanup. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI: Vomit/ diarrhea cleanup plan given to PIC. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Employee walked in from outside, touched phone, then started washing dishes without washing hands first. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands. CDI: REHS intervention; employee rewashed hands using correct handwashing procedure. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)Multiple dishes on make line and lids sored as clean in dry storage area containing food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Items moved to warewashing area to be rewashed, rinsed, and sanitized.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Discussion about frequency of washing utensils had, where PIC stated utensils are cleaned only twice a day. If used with time/ temperature control for safety (TCS) food, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Utensils taken back to warewashing area to be rewashed, rinsed, and sanitized. Robot coupe mixer and meat grinder found with food debris on surface of equipment. Equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CDI: Both pieces of equipment cleaned during inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) In walk in cooler, four containers of hummus made around 1:15 pm temped around 76 F at 1:58 pm, and did not change in temperature by 2:18 pm. Falafel in walk in cooler was made around 1:00 pm and was 43 F at 1:55 and did not change by 2:18 pm. Salad mix in the flip top cooler was made around 1:30 pm and was 48 F 2:23 pm and did not change in temperature by 2:45 pm. Hummus was 68 F and yogurt was 64 F in flip top cooler. PIC stated hummus was made around 1:15 pm and yogurt at 1:30 pm.Cooked time/ temperature control for safety food shall be cooled within 2 hours from 57C (135 F) to 21C (70 F) and within a total of 6 hours from 57 C (135 F) to 5 C (41 F) or less. CDI: Hummus reached 64 F by 2:42 pm and yogurt reached 54 F by 2:41 pm. Falafel cooled to 41 F by 3:00 pm. Salad mix moved to walk in cooler and temped around 45 F by 3:00 pm. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) In steam table, yellow rice was 133 F at 2:00 pm. PIC stated rice had been in steam table since 11:00 am. TCS food shall be maintained hot at 135 F or above. CDI: Yellow rice voluntarily discarded by PIC. REPEAT. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Hummus in walk in cooler were tightly wrapped with plastic wrap. Falafel in walk in cooler was in metal container with lid on. Salad mix was in bottom of flip top cooler with lid on top. Hummus and yogurt had recently been prepared and placed directly into flip top cooler. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. CDI: Containers of hummus and container of yogurt were placed in ice baths in walk in cooler; lid for falafel was removed; salad mix moved to walk in cooler with lid off. Items met cooling parameters after correction was made. REPEAT. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Raw meat found thawing in ambient air temperature. TCS shall be thawed completely submerged under running water: (1) At a water temperature of 21 C (70 F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow. CDI: Raw meat moved to utility sink and fully submerged under running water. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Employee wearing rings and working with food. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Spatula stored between equipment and wall. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. REPEAT, but left at 0 points due to different item noted from last inspection. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Cleaning needed on fronts, sides, and legs of equipment on make line. Cleaning needed in all coolers and freezers along make line, and in walk in cooler. Shelving in walk in cooler in need of cleaning. Equipment food contact surfaces shall be clean to sight and touch. REPEAT. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-203.14 Backflow Prevention Device, When Required (P) At 3 compartment sink, sprayer nozzle for hose spray hangs down into compartments for 3 compartment sink. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap (2 inches) or (B) Installing an approved backflow prevention device. VERIFICATION REQUIRED by 3/6. Call Daygan Shouse when hose has been repaired.
5-205.15 (B) Maintain a plumbing system in good repair. (C) Repair leak on right side faucet of 3 compartment sink. Leak at meat sink faucet. A plumbing system shall be maintained in good repair. REPEAT. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C) Doors to regular dumpster was open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floor and wall cleaning are needed throughout entire establishment (under equipment, walls underneath warewashing, underneath shelving in dry storage, walls above cooking equipment). Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT. |