| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed cooks hand dispensing raw foods and RTE foods after cracking eggs at the flat top. CDI - PIC educated employees about cross-comtamination and when to wash hands. Hands were washed and new gloves used when going from raw to RTE foods. -2- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one food employee using bare hands to press down on RTE wrap in the serving window at beginning of inspection and another food employee with bare arms touching RTE spring mix while mixing in the prep area. CDI - PIC educated food employee to avoid contacting RTE food with bare hands. Hands washed and gloves used. PIC implemented new mixing procedure for spring mix using 1/2 the amount of lettuce in the mix as a method of avoiding contact with bare arm. -1.5- REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples over RTE cheese and cut melons. CDI - PIC moved unwashed pineapples to lower shelf.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped taco shells stored directly under soiled HVAC vent on high shelf at cook line. -1.5- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back of wall of ice machine interior with dark buildup. -0- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Obseved milk in the facility that is not date marked. CDI - PIC educated on the BEST BY date stamped on milk. When milk is opened start the 7 day date marking clock. -0- |
|
22
|
1
|
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 no written procedure for raw shelled eggs held at room temperature. CDI - PIC emailed TPHC paperwork today. Fill out completely and have available during inspections. -1- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bucket of sanitizer at the hostess station near the front counter. CDI - PIC labeled during the inspection. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 (F) Food Storage, Prohibited Areas - C Food shall not be stored under sewer lines. Observed coffee grounds in filters and packaged coffee and tea under drain line of handsink. -0- |
|
41
|
0
|
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 sugar and flour scoops with handles down. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one split gasket on prep unit nearest the seafood station in the cook line and floor in walk in freezer with damage.
4-502.11(A) Maintain utensils in good repair. Observed cracked hot holding pans in hot units in the kitchen and rusting strainers hanging at the 3-comp sink. -0- |
|
47
|
0
|
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. Obseved buildup on the inside of convection oven at the beginning of the cook line and on prep gaskets and on the walls of can wash. -0- |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Conveying Sewage - P Sewage shall be disposed of using an approved system. Observed 5-gallon buckets of grease thrown away in dumpster. Dumpster pad has oil on the ground leading to storm drain. CDI - PIC will place 5-gallon buckets in kitchen area where fryers are emptied and suction out the buckets using the same hose. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3)Surface Characteristics-Indoor Areas - C Floors, walls and ceiling in areas subject to moisture shall be nonabsorbent. Observed absorbent ceiling tiles over the tea urn and ice cream machine in the hostess station and in both restrooms. -0- |