| 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 - The establishment does not have a procedure in place for vomit and diarrheal event clean up. 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. Provided PIC with a copy of the formal clean up procedure. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) -REPEAT- Observed dishes stored in the handwashing sink in the prep area in the dry storage area. Handsinks may only be used for handwashing. CDI - dishes were removed at REHS request. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-(P)- REPEAT- Observed raw pork stored above cooked chicken, cheddar cheese and boiled eggs in the glass cooler. Observed raw beef stored above pimento cheese and Gruyere cheese in the tall reach in located in the dry /prep area. Observed raw fish stored above cooked TCS foods in the white freezer located in the prep / dry area.
CDI - Food were reordered to the appropriate order. |
|
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). - REPEAT - Observed a soiled cake pan and food pans with debris accumulation stored in the dry storage area. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf)
CDI - PIC discarded the dishes, he stated that are not using them anymore. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed blanched fries in the walk in, cream cheese stored at room temp in the dry, pepper jack and provolon cheese, and ham in the make line with internal temp above 41F.
TCS FOOD Hot and Cold Holding - ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P)
CDI - PIC voluntarily discarded the food with temp above 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed missing date marking for cut kale, cooked beets, house made Cesare dressing ", and cut lettuce in the reach in, as well as green sauce, crema, buttermilk, and ham in glass cooler and tall reach in cooler in the dry storage area without date marking.
Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held 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 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF)
CDI - Foods without date marking were date marked.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Observed expired TCS food including cooked red pepper (6/02), mozarella cheese (6/12), kale (6/11), pork taco (6/12) in the reach in, and pasta/cheese (6/17), black beans (6/18) in glass cooler and potatoes salad (6/11), poblano (6/15), and buffalo cooked chicken (6/04) in tall recah in located in the dry storgae area.
CDI - Expired food items were voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf). Facility are using TPHC but didn't provide the written procedure.
Time as a Public Health Control- (A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf)
CDI - Education and form were provided. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food-C- Labels needed on working containers of oil and salt. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests- Pf -REPEAT- Numerous flies observed in the kitchen, and a large live roach. The PREMISES shall be maintained free of insects, rodents, and other pests and the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: B) Routinely inspecting the PREMISES for evidence of pests. CDI- PIC called the pest control company and they will visit the establishment as soon as possible. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing- C -
Observed boxes of to-go cups and containers stored directly on the floor in the dry / prep area. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces (C). Observed aluminum foil covering the equipment in the main kitchen, and debris on the gaskets on the freezer at the servers area. Nonfood-Contact Surfaces-Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed missing freezer engine cover in the prep / dry storage area.
Good Repair and Proper Adjustment-
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp.. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P). REHS was not able to see the back flow prevention on the tea machine.
Backflow Prevention Device, When Required.
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 as specified under § 5-202.13 P; or
(B) Installing an APPROVED backflow
CDI - Education provided, backflow prevention will be assessed by the next inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). Observed buildups on the wall behind the dishwasher and the ceilling above the oven. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods- C- - REPEAT - Missing ceiling tiles in the dry storage area, and crack on the wall at the small storage area at the dry storage area.
Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C). Observed uncovered light bulbs in the dry storage area.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. |