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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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8
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2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); P (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P 50 (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves to initiate a task that involves working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P
Observed employee prepping customer food without proper hand washing. Employee applied gloves and continued to prep customer food.
Employee was stopped and asked to wash hands. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
6-301.11 Handwashing Cleanser, Availability (Pf)
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.Pf
Hand soap was not available at the hand sink in the bar area.
Hand soap was provided for the hand sink at the bar. CDI
6-301.12 Hand Drying Provision (Pf)
Hand Drying Provision.
Each HANDWASHING SINK shall be provided with: Individual, disposable towels.
Paper towel was not available at the hand sink in the bar area.
Paper towels were provided at this hand sink. CDI |
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15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
(A) FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented.
Observed raw chicken over cooked foods in two reach in freezers throughout the kitchen facility.
Items were rearranged. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
(A)Equipment contact surfaces and utensils shall be clean to sight and touch.
Observed food debris on dishes stored as clean. Observed thick crusted debris on pans stored as clean.
DIshes were moved to the 3 compartment sink to be rewashed, rinsed and sanitized. The pans with the thick crust debris were discarded. CDI
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C)
Equipment food contact surfaces such as enclosed components of ice makers shall be cleaned at a frequency specified by manufacturer, or at a frequency necessary to preclude accumulation of soil or mold.
Observed ice machine baffle were heavily soiled. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or less.
Observed lettuce, cooked noodles, shredded cheese and roast beef in a ice bath near the cook line out of tempature. Bolagona was observed in the prep cooler out of tempature. Observed raw salmon, raw shrimp , raw burger patties, ham in the 2 door reach in cooler.
ALL items out of temperature were voluntarily discarded by the PIC. CDI
CHECK TEMP LOG FOR MORE DETAILS |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
COMMENT:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
Observed all sauce squeeze bottles not labeled.
NO POINTS TAKEN |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Food Employee shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food.
Observed two employees preparing food without proper hair restriants. |
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44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
COMMENT:
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Equipment and utensils shall be stored: (1) In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and shall be stored Covered or inverted.
plates not inverted or properly covered on the dish rack.
Plates were placed back at the 3 compartment sink to be rewashed. CDI
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
B) Clean EQUIPMENT and UTENSILS shall be stored in a self-draining position that allows air drying.
Wet stacking was observed on stacked metal pans on the dish rack.
NO POINTS TAKEN |
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47
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0.50
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Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-501.11 Good Repair and Proper Adjustment - Equipment - C;
Equipment shall be maintained in a state of repair and condition that meets food code requirements and manufacturer's specification. Components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
Observed torn gaskets, shelving coating peeling and rust throughout . Deep freezers were cracked / broken surfaces and had torn gaskets. Light under hood system was blown. Prep Coolers, lid does not stay opened.
Replace damaged gaskets, equipment and blown light bulbs.
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Multiuse FOOD-CONTACT SURFACES shal be: Free of breaks, open seams, cracks, chips, inclusions, pits, and similar
imperfections; P
Observed melted container and lids on the clean dish rack.
PIC discarded the container and lids. CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues.
Observed food debris, and lots of buildup on and inside of equipment surfaces and ALL gaskets around the facility.
Increase the cleaning frequency. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
Hand sink in the kitchen observed with heavy build up.
Increase cleaning of the hand sink in the kitchen area. |
|
55
|
0.50
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Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
PHYSICAL FACILITIES shall be maintained in good repair.
Observed water damage in the ceiling tile. Observed damaged walls. Observed peeling and lifting paint on the walls. Observed sinking wall in kitchen area from water damage.
6-501.12 Cleaning, Frequency and Restrictions (C)
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Observed an abundance of dust and black build up in the entire back room and throughout the entire facility, dust was observed on the walls and fixtures.
Increase the cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
COMMENT
6-303.11 Intensity - Lighting (C)
The light intensity shall be at least 50 foot candles at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
The light intensity in the storage closet in the kitchen measured at 0.5FC
NO POINTS TAKEN |
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