| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
Employee food and drinks observed throughout kitchen and serving areas.
2-401.11 (A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
Corrected during inspection through voluntary discard. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
Hot water not operating at back handwashing sink. Work order placed when observed.
5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
Raw meat that is frozen in the facility needs to be stored based on stacking order similar to the walk in cooler. Raw beef stored in catering area of walk in freezer observed over RTE foods.
3-302.11 (A) FOOD shall be protected from cross contamination by:
(2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by:
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P
Corrected during inspection by correcting stacking order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Though pans have improved, two dicers in outdoor walk in cooler were not cleaned after use day prior.
4-601.11(A) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
Corrected during inspection by moving to 3 compartment sink to be properly cleaned. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Multiple items in kitchen hot boxes were observed below 135F.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above. P
Corrected during inspection by reheating product above 165F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Lettuce and tomatoes at made to order station are not on TPHC and were over 41F. Recommend adding to TPHC procedure similar to other stations.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5C (41F) or less. P
Corrected during inspection through voluntary discard. |
|
26
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
Eggs observed non-pasteurized. Facility showed they are only capable of ordering pasteurized. Check deliveries to ensure the product received matches what is ordered.
3-801.11 In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION:
(B) Pasteurized EGGS or EGG PRODUCTS shall be substituted for raw EGGS in the preparation of: P
(2) Recipes in which more than one EGG is broken and the EGGS are combined; P
Corrected during inspection through voluntary discard. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
Ensure bottles of chemicals match the contents.
7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
Corrected during inspection through voluntary discard.
Though improved, spray bottles of chemicals are still stored in close proximity to single service and food in serving areas.
7-201.11 POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. P
Corrected during inspection through voluntary discard. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Though cooling appears to have improved, several items observed cooling were tightly covered with condensation forming on plastic wrap or lids, normally items brought from downstairs coolers to serving stations.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(2) Loosely covered, or uncovered if protected from overhead contamination
Corrected during inspection by adjusting lid to properly facilitate cooling. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Though improved and facility is placing barriers, pans of food are still being stacked on each other and the plastic wrap is losing its protection in areas. Recommend installing shelving in two door reach in so these items can be properly stored. Prep table at Qdoba cannot be stored under paper towel dispenser to prevent splash and drip contamination.
3-305.11 (A) FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Corrected during inspection through voluntary discard of most items. Items stored on floor moved to designated areas. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
Multiple wet wiping cloths observed stored on countertops and sinks.
3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Though improvement has been noticed, continue working on wet stacking at 3 compartment sink area and cups at drink stations.
4-901.11 After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
Cups at Qdoba and Paavos need to be stored below dispenser fill line or in sleeves to protect from contamination.
4-903.11 (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(2) Where they are not exposed to splash, dust, or other contamination |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repair torn gaskets where needed. Multiple pieces of equipment are not working and need to be repaired. Cabinetry needs to be repaired. Three compartment sink has a leak that needs to be repaired.
4-501.11 (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. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
More cleaning needed inside and around gaskets and high contact areas of refrigeration equipment. Interiors of refrigeration need cleaning.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Continue working on cleaning in kitchen and service areas. Clean underneath shelving and equipment.
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Though many efforts have been made to repair physical facilities, facility is still older and in poor repair in areas. Floor of downstairs dish machine area needs to be repaired. Continue replacing dim or burned out bulbs. Warewashing area has rusted ceiling grid from steam escaping hood.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Though downstairs storage has improved, multiple personal items observed upstairs under prep tables.
6-501.110 (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. |