| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
Pizza stations had handwashing sinks that did not appear to have been used. Ensure handwashing is occurring between tasks and when necessary in all stations.
2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES P
Corrected during inspection through education and employee handwashing. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Produce prep room handwashing sink was blocked by cart.
5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf
Corrected during inspection by moving cart. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
Unopened gallon of milk in bakery area appeared collapsed, which can be a result of temperature abuse.
3-101.11 FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented. P
Corrected during inspection through voluntary discard. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Though facility has made efforts to improve sticker residue buildup, continue working on removing stickers prior to running through dish machine and ensuring the residue is fully off prior to stacking.
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
Corrected during inspection by moving stacks to warewashing to be properly cleaned. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
Pizza sauce in make unit would not appear to be reach 41F without intervention. Unmarked, cooked pork loin in walk in cooler was off temperature, could not be determined if it was out of temperature at some point today. Roast beef was pulled from cooling into prep without ever reaching the initial 70F in the first 2 hours. Chicken in back prep was still 108, 3 hours into prep without being moved to walk in cooler to properly cool.
3-501.14 (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. P
Corrected during inspection by moving to walk in cooler to rapidly reach 41F. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Multiple items under heat lamps at breakfast area had temperatures under 135F. Pan of sausage stored in hot box that was not operating properly. Middle grill area had multiple items under 135F.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above
Corrected during inspection by reheating to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
In a several stations, TCS foods observed over 41F.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5C (41F) or less. P
Corrected during inspection by placing items on temporary TPHC, some items swapped with items holding proper temperature. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
Multiple items in upstairs, right side walk in cooler exceed their date marking. Other items in this cooler observed missing date marking.
3-501.17 (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT 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 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
Corrected during inspection through voluntary discard. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Sushi HACCP logs are recording a pH to the one hundredth decimal point, however the testing device only reaches a tenth of a point. When asked, PIC could not explain discrepancy. Ensure sushi rice is properly checked according to the HACCP plan and logs are accurately recorded daily.
8-103.12 If the REGULATORY AUTHORITY grants a VARIANCE as specified in § 8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the PERMIT HOLDER shall:
(B) Comply with the HACCP PLANs and procedures that are submitted as specified under § 8-201.14 and APPROVED as a basis for the modification or waiver; P
Corrected during inspection by testing and recording pH correctly. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Do not attempt to cool products like pizza sauce in holding equipment such as a make unit, use the walk in cooler to reach 41F before placing in holding.
3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(3) Using rapid cooling EQUIPMENT; Pf
Corrected during inspection by moving to walk in cooler. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Breakfast prep walk in freezer has an ice leak that is building up on cases of food below. Remove food storage from below the compressor until unit is fully repaired. Do not store condiments or food in drink station shelving that has drainage lines.
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 |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
Ensure all wiping cloth buckets are changed at a proper frequency to prevent concentration from falling below minimum allowed.
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
Corrected during inspection by refreshing sanitizer solutions. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
Multiple knives observed in the basins of prep sinks.
3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11
Corrected during inspection by moving to warewashing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
Move few cases of single service cups from floor onto shelving.
4-903.11 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(3) At least 15 cm (6 inches) above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
All equipment in facility must be in working condition, multiple items no longer used because they do not work or unsure if they work. Ensure all gauges on equipment properly work. Some exterior thermometers on units, such as reach ins and milk dispensers, are not accurate. Hot box by breakfast station is not working. Leak in walk in freezer must 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.
Several handwashing sinks have lost their caulking and need to be resealed to wall.
4-402.11 (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Cleaning required inside refrigeration equipment throughout facility. Cleaning needed on gaskets. Clean hood filters with excess grease accumulation. Clean sides of equipment where grease is building up. Clean interiors of service cold wells.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Ensure handwashing sinks have trash receptacles nearby to allow discarding of disposable towels without carrying through kitchen area.
5-501.16 (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Continue working on cleaning of floors, especially underneath equipment and shelving. Clean under single rack high temp dish machine. Clean around air intakes where dust is accumulating.
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Small area of floor tiles entering dry storage are broken and need to be replaced.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. |