| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees have very limited knowledge about food borne illnesses and symptoms. Facility does have an employee health policy in place and was able to show copies that each employee has signed. Recommendation to go over policy more frequently, and consider posting in the kitchen, so that staff are familiar with it. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees transfer cut lettuce with bare hands to shallow pan for cooling. CDI: Lettuce voluntarily discarded. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. - P Observed raw beef, out of commercial package, stored over boxes of ready to eat items in freezer. REPEAT VIOLATION Improvement from previous inspection. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on chute and walls in kitchen. CDI: Ice machine cleaned during inspection. REPEAT VIOLATION |
| 16 |
0 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed tuna that was seared just before beginning inspection cooling in the walk in. CDI: Item was cooling properly and stored properly. Par-cooking procedure was filled out today by Chef Nicholas and approved today by EHS A. Hall. A copy was placed on one drive. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pasta cooling at a rate of .06F/ min in first stage of cooling. CDI: Item was under running water that was the same temperature as the food. Ice was added and water turned off to rapidly cool pasta.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed many items not meeting the proper cooling rate of .12F/min. Items that did not meet the cooling rate today included, but were not limited to, tomato chutney, pasta, bulgur wheat, shrimp, and romaine lettuce. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed both prep top grill cooler and cooler well with drawers holding food items above 45F. Items above 45F included, but were not limited to, white bean cassolet, goat cheese, salsa, chipolte aioli, chick peas, bulgur wheat, carrot hummus and cauliflower. CDI: Items rapidly cooled in walk in as PIC stated that temperatures were taken at 11:30 and all items were below 45F. REPEAT VIOLATION |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chorizo dated 5/8 in cooler above 41F. CDI: Item voluntarily discarded. Improvement from previous inspection. REPEAT VIOLATION
SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTION |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling in deep pans, tightly covered; in prep top coolers; in cooler drawers; and in reach in coolers. Items must be vented and in shallow pans, in equipment designed for cooling in order for food to cool at proper rate. Items improperly cooling based on method today included, but were not limited to, tomato chutney, watermelon, pasta, bulgur wheat, shrimp, and romaine lettuce. REPEAT VIOLATION |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with wet cloths stored in 0ppm sanitizer. CDI: Sanitizer changed out and refilled to proper concentration. REPEAT VIOLATION |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean throughout dish area. CDI: Containers separated for air drying. REPEAT VIOLATION |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed most reach in doors damaged and some showing insulation through cracks. Observed ice machine sliding door cracked. REPEAT VIOLATION |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
Yes |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on top of mixer. CDI: Employee items relocated. REPEAT VIOLATION |