| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed an employee handling raw shrimp, take their gloves off and begin to put on clean gloves without washing their hands. CDI-Stopped the employee and instructed to wash their hands. REPEAT. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed an employee using the hand washing sink to fill a container of water. CDI-Stopped the employee and instructed to use a prep sink or the 3-compartment sink. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed rice sitting out on the counter hot holding below 135F. CDI-The product was discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed the spinach with no time indicating when the product was taken out of temperature. CDI-The time was written onto the container. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed chicken being offered undercooked on the menu. This is not an acceptable option for serving undercooked product. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE MENUS ARE CORRECT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 several containers of lettuce cooling in tightly covered lids and in thick portions. CDI-The lettuce was emptied into thin containers to allow for proper cooling methods. |
|
36
|
0
|
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 several flies in the facility. Discussed using fly trap and speaking to the pest control company about methods to decrease the amount of flies in the facility. |
|
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 a milk crate holding raw vegetables being stored on the ground. An employee was prepping product from the crate. CDI-The crate was moved to another location.
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed an employee drop a zucchini onto the ground, pick it up and begin to rinse it off. CDI-Stopped the employee and instructed to discard. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed several employee cell phones being stored on the prep lines upon entrance to the kitchen. CDI-The phones were all moved. Keep employee items separate from facility items. REPEAT. |