| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - 0 pts - One employee observed washing hands for less than 20 seconds and recontaminating hands with hand sink handles. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - At time of inspection dish machine did not provide sufficient hot water to properly sanitize dishes. PIC noticed that booster heater was turned off. CDI- Chemical company arrived during inspection. Dish machine was repaired. All utensils were rewashed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - A stack of lexan lids, containers, and pans were visibly soiled. All utensils shall be clean to sight and touch.
4-501.114 Maintain sanitizer at correct concentrations. -P - Sanitizer in one bucket and at bar sink read 0 ppm and 100 ppm. Sanitizer shall be maintained at 150 ppm according to manufacturers instructions. CDI- Sanitizer was changed. Read 200 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Raw fish (54F), scallops (48F), cooked shrimp (45-52F), and lettuce (52F) stored in make unit were out of compliance. CDI- Lettuce and shrimp voluntarily discarded. All other items placed in reach in to cool down read 45F. Recommend to prevent over filling the pans. Use fill line as a control. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - 0 pts One container of shredded lettuce stored in a large container tightly covered. CDI- Item placed in shallow pans and uncovered. Items within time and temperature constraints. |
|
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. - 0 pts - A bag of carrots stored on the floor in walk in cooler. CDI- PIC moved carrots on shelving. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Several stacks of lexans and pans stacked wet. All utensils shall be air dried prior to stacking.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Blender and rice cooker stored on prep table next to hand sink with visible splash. Recommend removing utensils or using a barrier such as a splash guard. / Wand used for cooling stored on the freezer floor. CDI- Wand rewashed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Observed three rice cookers with broken handles. Replace.
4-502.11(A) Maintain utensils in good repair. - Observed several containers cracked or broken. Replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on the exterior of the dish machine, supports of the utensil drying shelving, and dry storage shelving. |