| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce above ready to eat foods in walk in cooler. CDI - cooler items rearranged properly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed two pans of shrimp nested one atop the other in walk in cooler. The bottom of the top pan was resting on top of some of the shrimp in the bottom pan. CDI - separated onto sheet trays. Observed chopped basil stored under wet towel on cook line. CDI - basil voluntarily discarded. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands and damp wiping cloth to clean around pans in flip top cooler, then use same gloves to touch cut lettuce. CDI - lettuce voluntarily discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce in three large covered tubs, two being stacked together. Lettuce cooled just under one degree F in 31 minutes rather than the required rate of over seven degrees per hour. CDI - lettuce moved to uncovered shallow pans to finish cooling in the 2.5 hours remaining. |
|
31
|
1
|
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 Observed cut lettuce cooling in covered, stacked pans - see item #18. CDI - lettuce uncovered and moved to shallow pans. Informational handouts on cooling emailed to PIC along with inspection report. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of oil unlabeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 boxes of food on floor of walk in cooler. Delivery 30 minutes earlier. CDI - boxes moved onto shelving. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing wristwatches and one wearing a bracelet. |
|
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 sanitizer below 150 ppm quat in one wiping cloth bucket. Buckets all replaced. |
|
42
|
0
|
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. Observed wet nested shakers at bar.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean silver cream pitchers stored in drawer with small amount of standing liquid in the bottom. Observed one container of clean linens stored on chemical shelves under bottled chemicals. |
|
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 rusted shelving in one small reach in cooler, rusted floor in walk in freezer, rusted upright shelving posts in walk in cooler. |
|
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. Observed heavy dust buildup in back of the top of the dish machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor grout missing between floor tiles in a few areas of the kitchen. |