| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF observed food employee washing hands in the 2-comp prep sink. CORRECTED DURING INSPECTION (CDI)-employee was told to wash hands in a handwashing sink only. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF observed food employee making sandwich, touching bread with her bare hands. CDI-bread was discarded, and employee was told to use gloves whenever handling ready-to-eat foods. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. READY-TO-EAT FOOD with bare hands at the time the READY-TO-EAT FOOD is being added as an ingredient to a FOOD that is to be cooked in the FOOD ESTABLISHMENT to heat all parts of the FOOD to a temperature of at least 74° C (165° F). |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P observed raw eggs stored above sauces, and tofu inside 2-door reach in cooler. CDI-eggs were removed to the bottom. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from ready-to-eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-703.11 Hot Water and Chemical-Methods - P dishwasher, which uses chemical to sanitize dishes, is not working properly. Chlorine sanitizer is not being pumped out during sanitization phase. Dishwasher needs to be repaired so that chlorine sanitizer can be added during dishwashing process. VERIFICATION IS REQUIRED IN 10 DAYS. After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a chlorine solution. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed rice in rice cooker, hot eld at 130F. CDI-Rice was cooked about an hour ago and was allowed to be reheated to at least 135F. POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be hot held at 135F or more. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed scallop inside prep cooler measured at 47F. CDI-scallop was discarded. POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cold held at 45F or less. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF observed white sauce, made in-house, kept at room temperature, up to 4 hours. No TPHC paperwork was previously approved for this, and operator is not keeping track of when the sauce is prepared and when to discard. CDI-paperwork was filled out and approved to use. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for sale or service then written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify, and the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement - PF observed pickled products being used in the establishment. Food items are pickled with vinegar for preservation ( more than 7 days). CDI-operator does not want to submit a variance application to the states. Discussed with operator to only use the food item for up to 7 day, date mark the food item, and keep the food item in temperature control (45F or less).FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY before using FOOD ADDITIVES or adding components such as vinegar as a method of FOOD preservation rather than as a method of flavor enhancement. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
"Food employee" means an individual working with unPACKAGED FOOD, FOOD EQUIPMENT or UTENSILS, or FOOD-CONTACT SURFACES.
2-303.11 Prohibition-Jewelry - C observed servers handling salt & pepper, which are food items. Servers are considered as food employees at this point. Servers are wearing bracelets, which are considered as jewelry.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.
2-402.11 Effectiveness-Hair Restraints - C observed servers handling salt & pepper, which are food items. Servers are considered as food employees at this point. Servers are not wearing any hair restraints while doing this. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C observed rusty shelves inside walk-in cooler that are in need of replacement. EQUIPMENT shall be maintained in good repair. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C observed acoustic style ceiling tiles above the sandwich prep area. These ceiling tiles are not easily cleanable and need to be replaced with ceiling tiles that are smooth. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C observed broken baseboard tile moulding at back kitchen exit door. REPEAT ITEM. Physical facilites shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C observed dust build up on ceiling tiles around vents above back kitchen area, and on wall surface above ice machine. Recommend cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |