| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands without a scrub of at least 15 seconds and with recontamination hands by turning off facet with bare hands. CDI-PIC educated on proper hand wash and employee rewashed hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty utensils and move to clean utensils without a handwash. CDI-PIC educated on when to wash and employee washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over raw fish and raw shrimp. CDI-PIC educated and items moved to correct order.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed walk in cooler on 2nd floor with unwashed produce over ready to eat items. CDI-PIC educated and items moved to correct order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed self packaged raw salmon over ready to eat items in the walk in freezer. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean equipment stored clean with food debris and sticker debris. CDI-PIC moved items to be cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine on 2nd floor with 0 ppm chlorine. CDI-PIC changed the chlorine bottle and dish machine measured 150 ppm chlorine. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site during inspection. VR |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility on 1st floor. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor of the walk in freezer on the 2nd floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes on prep surfaces. Observed sanitizer bucket at 50 ppm quat.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping clothes with visible debris. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle in the bread crumbs container on the 2nd floor. Observed tongs stored in sanitizer bucket with sanitizer and wiping clothes. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling paint and rust on shelving for clean utensil storage. Observed split gaskets. Observed counter in 1st floor kitchen with damage. Observed shelving cart for clean storage with missing wheel on 1st floor. Observed ice scoop holder cracked. REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and debris on the shelving throughout the facility. Observed soiled gaskets. Observed soiled ice scoop holder on ice floor. Observed debris in the containers for clean utensil storage. REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink facet 1st floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs above buffet with out visible protective covering. Following up with PIC to verify.
6-303.11 Intensity-Lighting - C Observed dim lighting throughout the cook line on 1st floor. |