| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on top of a flip top cooler such that if the item were to spill, food and utensils would be contaminated. Item moved by PIC. Employee beverages and food items may be adulterated with contaminants such as saliva, and should be kept on lower shelves or areas where spillage or leaks do not contaminate restaurant items. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed heavily dented can stored in the dry goods area such that the can seals may not be intact. Item discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of creole sauce, containing canned tomatoes, at a temperature of 48F in the walk in cooler. Item was stated to have been used recently by the PIC, and may have overheated during that time. EHS had PIC place the item into a reach in freezer to rapidly cool down to 45F. Potentially hazardous foods may not be kept at temperatures above 45F, as bacterial growth at temperatures higher than 45F is rapidly increased. Potentially hazardous foods must be kept between 45F and 135F, as hot holding or cold holding, as bacterial growth is significantly reduced or stopped below or above these temperatures, respectively. Limit the time that items are held outside of refrigeration by using only what can be immediately used, so that excess product does not sit out of refrigeration. |
|
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 one box of food product on the floor of the walk in cooler. |
|
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 employee wearing a wristwatch while preparing food. Watches and other jewelry other than smooth, plain wedding bands must be removed as they present both a cross contamination issue as debris on the watch may be transferred from product to product, as well as they hinder the proper washing of hands and arms. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bagged, clean wiping cloths on the floor of the rear dry storage area. Items must be kept off of the floor to prevent possible contamination. |
|
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 damaged gaskets on reach in coolers, observed rusted/damaged shelving in the rear areas. PIC was able to provide proof that facility has a work order currently in to get gaskets and other items repaired. As such, points will not be escalated to 2 points.
4-502.11(A) Maintain utensils in good repair. Observed burnt and damaged utensils such as plastic containers, lids and bowls. |
|
47
|
0
|
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 slight food debris and dust residue on the reach in cooler gaskets and rear area shelving. Due to slight issue, EHS is not deducting points for this violation. |
|
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 floor and wall damage present throughout the kitchen area. |