| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection ManagerAt least one person in a managerial capacity shall be on site at all times shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - PGeneral Comment: Wash hands before doning gloves. Observed 1 food employee remove single-use gloves after handling raw fish and proceed to put on another pair of gloves without washing their hands in between. CDI, employee washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Store raw animal food so that cross contamination is prevented. Observed raw shrimp removed from commercial packaging and stored over french fries in reach-in freezer. CDI, operator relocated foods for proper storage. Improvement made since previous inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PGeneral Comment: Food contact surfaces shall be cleaned at correct frequency. Observed area next to blade of vegetable slicer / grinder with dried food debris in corners. CDI, item left for cleaning by operator. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed a container of cut tomatoe, cut lettuce, chedder cheese, and cole slaw above 45 degrees F in flip top prep cooler. CDI, operator relocated foods to walk-in cooler to rapidly cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PFUse correct procedures and equipment to cool foods. Observed recently prepared cut lettuce, cut tomatoe and covered cole slaw cooling in flip top prep cooler. Observed container of tightly covered cole slaw prepared earlier in the day cooling in walk-in cooler. CDI by instruction. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-Jewelry - CGeneral Comment: Food employees shall not wear jewelry on their wrists or fingers. Observed several food employees wearing wrist bands. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses and locate containers of sanitizer solution so that contamination of equipment is prevented. Observed spray bottle of chlorine sanitizer hanging from shelf over 3 compartment sink. Observed spray bottle of chlorine sanitizer sitting on shelf next to coffee filters and disposable towels. Observed 1 wet wiping cloth used to stabilize cutting board in kitchen., |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean utensils and linens in a clean, dry area. Observed clean aprons uncovered / unprotected and sitting on shelf that had soil debris behind counter.4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed several wet stacks of containers. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed several split gaskets on doors of several reach-in refrigerators throughout kitchen. Observed flip top prep cooler 1 not holding correct temperature and displaying an ambient air temperature of 58 degrees F as indicated by thermocouple. Repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed soil debris accumulating on shelving behing counter and in reach-in prep cooler. Observed grease on bottom of fryer units and between units at prep line. Clean. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - CGeneral Comment: Provide a covered receptacle in women's restroom. Observed no covered receptacle in women's restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - CGeneral Comment: Remove unnecessary equipment no longer used in establishment: Observed several small cutting boards on rack that operator stated was not used in facility. Remove. |