| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
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 drinks stored on small shelf above foods in prep on prep table. Observed two employee drinks stored inside ice bin used for customer drinks. CDI- Drinks removed, ice removed, ice bin cleaned. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken wings stored above pre-cooked crab sticks and raw cut chicken stored above vegetable produce in walk in cooler. CDI- Food properly stored by final cook temperature. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large number of dishes and pans stored as clean with food debris and greasy residue on them. 3 comp sink was not being used properly for wash, rinse, and sanitize. 3 comp sink properly set up, dishes re-washed. Will follow up that dishes are being properly cleaned. he |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 no date marking system in place for date mark required foods made more than 24 hrs ago such as cut cabbage, thawed cooekd ribs, cooked noodles, fried chicken, and grilled chicken pieces. CDI- Foods date marked, will follow up facility is properly date marking foods. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a general incorrectly labeled as sanitizer. CDI- Bottle removed. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked shrimp cooling in make table for 1 hr at 65 degrees. Make table is for cold holding, should not be used for cooling foods. CDI- Shrimp moved to walk in cooler to ensure rapid cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a lot of open buckets of various sauces and pans of different meats stored on the floor in walk in cooler and walk in freezer. CDI- Foods stored off the floor.
3-307.11 Protect food from contamination. Employees storing personal drinks in ice bin potentially contaminating ice for customers. CDI- Drinks removed, ice disposed of, ice bin cleaned. |
|
41
|
0.50
|
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 in-use rice paddle being stored in room temp water in a container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a few food tubs with heat damage, and/or cracked, needing replacing. |
|
47
|
0.50
|
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 a lot of pollen dust on clean dish rack above prep sink across from screened back door. Need to keep area clean, workers cleaned shelving. Observed better general cleaning needed throughout facility. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods co-mingled with restaurant food on shelves in walk in cooler. Store personal items separate to prevent potential contamination. |