| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control (AMC) during inspection. Various priority(P) and priority foundation(Pf) violations - improper sanitizing, unclean dishes, improper cold holding, no TPHC paperwork, etc. EHS provided education during inspection. EHS will make visit within 10 days to verify improvement in AMC. VERIFICATION REQUIRED. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: Facility to make solution by hand until dispenser repaired/primed. REPEAT VIOLATION.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. |
| 20 |
0 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shrimp and tomatoes cooling too slowly to meet cooling parameters in egg make table. Product prepared 11/7/23 @ 8:30am. See violations #22, #33 and temp chart for details. CDI: Education provided and moved product to reach-in freezer for rapid cooling (38F, 40F). Observed cut cantaloupe and honeydew cooling too slowly to meet cooling parameters in walk-in cooler. Cantaloupe prepared 11/6/23 and honeydew 11/7/23 - both used during morning prep(9am). See violation #33 and temp chart for details. CDI: Education provided and product vented for rapid cooling (<41F). |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods being held above 41F in egg make table. Ambient temp of unit 50F. Observed various TCS foods being held above 41F in low boy. Ambient temp of unit 51F. PIC stated line checks incomplete- responsibility of kitchen staff. Observed various TCS foods in main make table being held on ice and above 41F. Unit inoperable. See temperature chart for details. Products in all three units with various prep dates ranging from 11/2/23 to 11/6/23. PIC stated work order placed and due for replacement between 11/7/23 and 11/8/23. PIC voluntarily discarded TCS foods. Facility placing TCS foods in all three units on TPHC until repaired. EHS will make visit within 3 days to verify unit repaired and maintaining TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REUIRED. |
| 24 |
3 |
Time as a Public Health Control; procedures & records |
No |
No |
No |
Yes |
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC paperwork for pico de gallo, hollandaise sauce, and clarified butter held on counter using TPHC. EHS will make visit within 10 days to verify facility completed TPHC paperwork. REPEAT VIOLATION. VERIFICATION REQUIRED. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
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 shrimp and tomatoes cooling in egg make table. Unit inoperable(see violation #22). Unit designed for cold holding, not cooling. Observed cantaloupe and honey dew cooling in covered plastic containers in walk-in cooler. CDI: Education provided, shrimp and tomatoes moved to reach-in freezer for rapid cooling (38F, 40F), cantaloupe and honeydew vented for rapid cooling (<41F). |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic insert pans and containers wet stacked in clean dish area. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed egg make table, low boy, and main make table unable to maintain TCS foods at or below 41F. See violation #22 and temperature chart for details. Observed standing water in main make table. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards at all make table with moderate-heavy scoring. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top of dish machine soiled with food waste. Observed buildup on vents on ice machine. Observed buildup on fan covers in walk-in cooler. Observed buildup on black standalone fan at egg make table. REPEAT VIOLATION. |
| 53 |
0.50 |
Toilet facilities: properly constructed, supplied & cleaned |
No |
No |
No |
Yes |
No |
6-501.19 Restrooms must have self-closing doors. Observed no self-closures on restroom doors. REPEAT VIOLATION. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unsealed concrete floors and no base coving in chemical storage/mop sink area. |