| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle raw fish with gloved hand then handle lemon and salt shaker with same gloved hand. CDI, to ensure that gloves removed and employees wash hands after handling raw fish and before handling ready to eat foods to prevent potential cross contamination. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF - Observed a soap dispenser not dispensing soap. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, produce relocated. Repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates, bowls and containers stored as clean but accumulating soil residues. CDI, equipment relocated for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef and steak held in low reach in drawer between 43-44 degrees F. Observed cheese overstacked and at 49 degrees F in prep unit. Observed sauce in improper ice bath at 47 degrees F. Observed cut melon, dressing, mushroom and cheese in low prep refrigerator. CDI, foods voluntarily discarded while meat relocated to cool as PIC stated meat recently placed in unit. Refrigeration company was on-site repairing unit while present. |
|
26
|
0
|
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 spray bottle of degreaser not labeled. CDI by instruction to label. |
|
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 dressing recently portioned and cooling in covered container at 66 degrees F in walk in cooler. Observed fish recently portioned and cooling in prep unit at 57 degrees F. Observed ribs cooling in large pan on prep table at 81 degrees F. Observed recently portioned turkey cooling in prep unit. CDI, operator transferred foods to walk in cooler and proper methods / procedures discussed with PIC. Repeat. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and containers being wet stacked. Repeat.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean utensils stored in containers collecting debris. Observed ice scoops behind bar stored in soiled containers.
4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored over pleates and on prep table. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed refrigeration company on-site to repair prep units. Ensure units calibrated to ensure TCS foods are held at 41 degrees F and below. Effective January 1st, 2019 all TCS foods must be held at 41 degrees F and below. TPHC discussed with PIC. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed in facility on floor of dry storage area and along prep line. |