| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I); Priority; PIC failed to wash hands after touching cell phone. Wash hands after engaging in activities that contaminate the hands. CDI- EHS instructed the PIC to wash hands and employee washed hands. Educated PIC on handwashing for all employees. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C); Priority Foundation; PIC handled cooked pasta in the walk in cooler with bare hands. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. CDI- PIC voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(2); Priority; Raw hamburger stored above raw steaks. Raw shell egg french toast mix above RTE foods in the walk in cooler. Food shall be protected from cross contamination by separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display. CDI- PIC moved to appropriate locations. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11; Priority Foundation; Multiple dishes stored soiled with food debris and stickers on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC pulled all dishes to be washed rinsed and sanitized. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14; Priority; Pasta salad at 69F in walk in cooler at 9:43am. At 11:15am, the pasta was at 69F sitting on the cook line with no temperature control. Cooling rate was at 0F/min. Cooked TCS foods shall be cooled fro 135F to 41F within 6 hours. Cooling rate was 0F. CDI- Ice and water bath to top of product with stirring was added to continue to cool product. It is not unsafe to serve food still in the cooling process; however, if it to be held for future use and is not meeting cooling rate then cooling rate and method must be met and appropriate. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B); Priority; Observed raw shell egg mix at 63F in cooler. Raw shell eggs were left out during breakfast rush (less than 2 hours). Tomato in sandwich prep cooler at top deli area was at 43F and was stacked to high. Maintain TCS foods at 41F or below. CDI- cooled down the raw shell eggs and the tomatoes in reach in cooler back to 41F, discussed using ice bath (water/ice) mix when needed during rush and storing tomato properly when in prep cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Noodles dated 6/1 (actually made 6/6). Turkey dated 5/23-5/30. Tuna salad dated 5/28-6/2. Roast beef opened with no label. Food shall be discarded if it exceeds 7 days total or does not bare a date label. CDI- All above items voluntarily discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11(B) (C); Priority Foundation; Corrections needed on all day menu: indicate Hanger Steak, Foiled Salmon, Salmon under "Soups, Salads, & Apps" Solera Burger, Patty Melt, and Grilled Steak sandwich do not have a disclosure statement. Add "Can be cooked to order" above the "consuming..." statement at bottom of menu. Corrections needed for breakfast menu: Add asterisk to Lox* with word raw below it; add asterisk to steak & eggs*, egg benedict*, with disclosure. Consumer advisory DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consumer Advisory REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; or (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. EHS will verify menu is correct by 6/18/26. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority; Observed cleaners and sanitizer sprays on top of dishwasher on the area above where clean dishes come out. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC relocated. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Pasta salad cooled at a rate of 0F within one hour and 32 minutes in large, deeply covered lexan container in the walk in cooler.. (A)Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 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. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and(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. CDI- PIC moved to ice bath to cool more rapidly. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13(E); Core; Raw salmon thawing in ROP packaging that indicated to remove from packaging before thawing. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Educated the PIC and the packages were opened. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15; Core; When washing apples, remove the stickers. Wash fruits and vegetables thoroughly before use. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; Low boy 1 dr cooler was empty but maintaining at 49F. Repair asap. Maintain equipment in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B); Priority Foundation; No irreversible thermometer or approved temp stickers provided to test hot water sanitizing temps for downstairs or upstairs thermomter. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. EHS will verify thermometers are provided by 6/18/26. |