| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat Violation- Full Points, 2- 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite during inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 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 food employee use clean bare hands to turn off faucet. CDI- Educated employee to use a clean barrier to turn off faucet after doing a handwash. Handwash was redone. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed handsink beside prep sink blocked. CDI- Handsink was blocked by rolling cart containing dry goods. Cart was removed.
Observed netting stored inside of bar handsink. CDI- Educated employee that items should not be stored inside of handsinks. Netting was removed.
6-301.14 Post a handwash sign at each handsink.
Observed both handsinks inside of kitchen with no handwash sign. EHS provided facility with handwash signs. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed ice machine with black residue on baffle. Cleaning frequency needs to increase. Suggested that machine get cleaned immediately and not be used until complete because black residue on baffle is touching ice causing contamination. *See also #14* |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
In walk in cooler observed unwashed produce being stored over ready-to-eat foods. CDI- Storage order was rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
In flip top reach in #2, observed raw eggs being stored over ready-to-eat foods. CDI- Raw eggs were placed on bottom shelf.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed food employee crack raw egg and proceed to continue cooking other foods without doing a handwash and changing gloves. CDI- Educated employee that a handwash and glove change must be done anytime raw food is being prepared. Employee wash hands and put on a new set of gloves. |
|
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 plastic containers, can opener, tongs, ladles and spoons being stored as clean with food debris and sticky residue. CDI- Employee stated plastic containers don't really get used but educated employee that items still need to be cleaned. Containers were removed to be rewashed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with black residue on the walls. Ice machine also has dust coming from the inside filter. Cleaning frequency needs to increase. *See also #11*
Observed bar soda nozzles with heavy buildup. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Violation-1.5 pts- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed pork and beef in flip top unit and 3 containers of chicken in reach in cooler with no freezer pull date. CDI- Explained freezer pull date process to food employee and PIC and items were date marked with date.
Observed blanched carrots and cabbage and an opened gallon of milk with no date mark. CDI- Items were voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed the following items with expired dates: apple slaw-8/8, slaw-9/6, pimento cheese-9/9, artichoke-9/7, seafood gumbo-9/8, and artichoke spread-8/16. CDI- Items were voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
General Comment. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed items on menus that contain poached eggs and oysters on the half shell with no asterisk. Was not on previous inspections, therefore no points deducted. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed 3 roaches present on wall. PIC stated pest control usually comes every 4 weeks, but now comes every 2 weeks. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single-service to go containers not inverted. Suggested that facility keep these items in plastic sleeving until pest issue gets fixed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat Violation- Full Points, 1- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Cleaning needed for racks and surfaces under and around equipment to remove grease, food debris and buildup ; clean out floor sink under prep sink to ensure wastewater is freely flowing. |
|
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
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Cleaning needed for walls, flooring and vent covers under and behind equipment. Repair/resurface walls and cove base through out where joints and interactions are not smooth and easily cleanable. |