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Violation
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6
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Hands clean & properly washed
Corrected On-Site.
Inspector Comments
A food worker handled a container of raw chicken and proceeded to return to work without washing hands.
Hands must be washed after any task that may contaminate hands, when switching tasks, and before putting on new gloves.
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
A cut-open coconut was stored beside containers of raw chicken. The coconut was voluntarily discarded.
Food shall be protected from cross contamination during storage, preparation and display as follows:
-separate raw animal-derived foods from other raw animal-derived food except when combined as ingredients
-separate raw animal-derived foods from other raw ready-to-eat food such as vegetables
-separate raw animal-derived foods from cooked ready-to-eat food
-prevent raw animal-derived foods from contacting adjacent containers/ coverings so as to prevent cross-contamination of hands and surfaces
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18
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Proper cooling time & temperature
Corrected On-Site.
Inspector Comments
Several food items in walk-in cooler had not cooled properly from previous day. These were voluntarily discarded.
Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within the first 2 hours or less, from 135°F to 70°F
(2) Within an additional 4 hours (6 hours total), from 70°F to 41°F or lower
Cool in shallow layers. Keep lids slightly ajar until at 41F or lower. Do not stack containers. Ice wands or ice baths can be used.
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19
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Proper hot holding temperature
Corrected On-Site.
Inspector Comments
Food in the steam table is out of temperature. It appears as though the water level is not high enough and steam table should be thoroughly heated before placing food in it for hot hold.
Affected foods discarded.
Hot food must be held at 135°F or above.
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20
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Proper cold holding temperature
Corrected On-Site.
Inspector Comments
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
The followed was observed in violation:
1. The open air merchandiser used to hold wrapped meat for customer self-service is not holding food at an appropriate temperature. There are two spots where water was observed to be dripping, one inside the case and one outside. Adjust or repair. Ensure that food is not contaminated by dripping water and is held at 41°F or lower. Affected food was voluntarily discarded, and the entire case was cleared.
2. A container of meat was stacked on top of another inside the top of the prep unit and was measured at 49° F. Place food in prep unit as intended by manufacturer. Observe the intended refrigeration line.
3. A lowboy refrigerator had been unplugged. Two containers of chicken that were inside were discarded voluntarily. Do not unplug refrigerators while cleaning unless empty and intended to stay empty until the temperature is back at 41° F.
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21
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Proper date marking & disposition
Corrected On-Site.
Inspector Comments
Containers of milk were out of date and some were bloated. Packaged mozzarella cheese was not out of date, but was also bloated. Affected food was voluntarily discarded.
Abide by sell by dates of liquid dairy. Remove all food that appears to be compromised such as if container is bloated, food is discolored, etc.
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37
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Contamination prevented during food preparation, storage & display
Inspector Comments
The ceiling in the meat cutting area and in the rear area of the facility must be finished with cleanable, vinyl-coated ceiling tiles as required since food is being stored and prepared in these areas.
Food may not be stored in any of the following locations:
(1) A locker room.
(2) A toilet room.
(3) A dressing room.
(4) A garbage room.
(5) A mechanical room.
(6) Under a sewer line.
(7) Under a leaking water line (including a leaking automatic fire sprinkler head), or under a line on which water has condensed.
(8) Under an open stairwell.
(9) Under any other source of contamination, such as peeling paint, unprotected light bulbs, some ventilation units or outside sheds.
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42
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Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Wet-stacking was observed.
Clean equipment and utensils shall be stored covered or inverted, and in a self-draining position that allows air drying.
Organize shelving and provide adequate air-drying space for wares and equipment.
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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments
Repair the dish sprayer at the three compartment sink and maintain in good repair.
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47
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Non-food contact surfaces clean
Corrected On-Site.
Inspector Comments
Aluminum foil is used to cover shelving over top of the stove, which is not being cleaned thoroughly nightly. Food residue and/ or sources of moisture are conducive to pest/disease vector harborage.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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52
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Garbage & refuse properly disposed; facilities maintained
Corrected On-Site.
Inspector Comments
Soiled linens are being stored uncovered outdoors.
Store soiled items in a rodent-proof container or leave them indoors.
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