| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. REPEAT VIOLATION. Observed employee drinks throughout the kitchen in walkin coolers, on prep areas, above food. CDI - educated employees and PIC that drinks need to be in a designated area where contamination is prevented; moved dinks to prevent contamination. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee using handsink to fill up water pitcher. CDI - educated employee that handsinks are only for handwashing.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the handsink at the bar. CDI - provided handsign for the establishment to post at the handwashing sink. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P REPEAT VIOLATION. Observed only one product (raw chorizo) stored in a contaier that can contaminate other ready to eat product. CDI - moved chorizo to the proper location; educated employees about storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in the ice machine; PIC states 'doesn't know how often ice machine gets cleaned'. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most product on flip top cooler out of temperature (refer to temp chart) and shrimp in a container under the stove at 66F. CDI - moved product to the reach in coolers and suggested that the employees keep food in there and work with the food from the reach in cooler; checked on temperature later in the inspection and product was in proper temperature. VR for flip top cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION. Observed sweet potatoes in the walkin cooler with a date of 12.22.15 on them at 43F. Product should have been discarded on the 25th. CDI - voluntarily discarded product. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed cooked rigatoni at 55F in walkin cooler in a bulk container covered with a lid. CDI - removed lid and educated PIC about proper cooling methods. |
|
37
|
1
|
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 food in the walkin cooler and walkin freezer stored on the floor. CDI - moved the product off of the floor onto a speed rack. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no beard restraints or hair restraints on most of the food employees. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed the scoops in the dry goods stored in the food with the handle in the food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION: observed the gaskets broken on equipment such as reach in coolers and walkin cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. REPEAT VIOLATION. Observed food debris in gaskets in reach in coolers, food debris on equipment, observed soiled racks in the walkin cooler (rusty and food debris on them). |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention on the outside can wash hose bibbs; there was storm water/gray water build up in the can wash, so perfect example where a backflow prevention is needed. VR |