| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. (-1) |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler use cell phone, handle used wiping cloth, and grasp WIC door handle, then return to food prep at fryers. EHS noted gloved hand was making contact with the food.
CDI- EHS intervened and employee washed hands before donning new gloves and returning to food prep. (-0) |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed hand sink difficult to access due to standing shelf and nearby prep sink infringing on space. EHS advises urgently reconfiguring space so the back hand sink is accessible.
CDI- Shelf moved slightly to accommodate access. A long term modification to the equipment layout is advised.
REPEAT.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed empty container with food debris and lid in front hand sink basins.
CDI- Container removed, basin sanitized. (-2)
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front hand sink.
CDI- Paper towels brought to nearby rack of front hand sink. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed grated Parmesan cheese at room temp above prep top. EHS notes product contains milk and is TCS- no date mark required, but cold holding must be maintained once opened.
CDI- Container voluntarily disposed of. EHS advises keeping opened container in fliptop or lowboy going forward. (-0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed open package of fresh mozzarella in WIC without date-mark. Substantial improvement noted from last inspection. (-1.5) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no time stamp for foods on TPHC placed into hot cabinet this morning.
CDI- EHS verifies proper start temp and allows marking for time. Note: EHS advises staff that hot cabinet is adequate for hot holding, without time, if desired. (-0) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
Observed chicken wings slacking on prep counter.
CDI- Wings returned to finish thawing in WIC.
REPEAT.
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed various types of improper thawing; tilapia filets in ROP at 55F in container of stagnant water at back hand sink. No breach of water into containers observed. Also observed carnitas at 66F on prep top near fryers, which PIC states is thawing. EHS advises that these items need to thawed overnight in the WIC, not at room temperature on prep counters. Lastly, observed a second container of raw chicken wings thawing at back prep sink, outside refrigeration.
CDI- Carnitas immediately fried for TPHC, remaining returned to WIC. All other items returned to WIC. (-0.5) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed multiple soiled wiping cloths on prep counters and hand sink basin throughout.
CDI- Sanitizer bucket made, cloths brought to sani-bucket for storage. (-1) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.
Observed food handler wash onion over 3 comp sink which was full of dirty dishes, and not recently cleaned/santiized.
CDI- EHS observed the onion did not contact basin. EHS advised staff on proper washing. Produce must be washed in sinks which has been cleaned and sanitized, and where ware-washing is not presently occurring. (-0.5) |