| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
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 two employees moving from cook line to handling walk in door without changing gloves or washing their hands. Employees then went to work with ready to eat foods after leaving walk in. CDI: Employees instructed to remove gloves when leaving the cook line and wash hands before returning to their line tasks and donning new gloves. REPEAT.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees using bare hands to turn off faucet at handsink. CDI: Instruction and re-washing. |
|
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 straws in back handsink near warewashing area, indicating that the sink was being used for dumping in addition to handwashing. CDI: Debris removed and employees instructed that sink is only for handwashing. REPEAT. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not in chronological order with several tags missing the date the container was depleted. VERIFICATION REQUIRED within 10 days to determine long term compliance of shellstock tag organization. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees changing tasks from working on cook line to retrieving food from walk in (touching the handles of equipment) and then returning to working with ready to eat food on the cook line without changing gloves or washing hands. CDI: PIC instructed employees to remove gloves when leaving the line or changing tasks and wash their hands before donning new gloves. |
|
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 crab butter hot holding at 125F in wells. CDI: Butter reheated to 174F in steamer and placed back in well. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredhead potato mix (cheese, bacon, etc) holting at 49F in reach in. CDI: Product relocated to walk in for rapid cooling. Significant cold holding progress has been made since the previous inspection and point were not escalated as a result. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two pans of hot dogs, a container of pimento cheese, a container of chicken salad, and half and half cream throughout facility with no marking system to indicate prep or opening date. CDI: All undated products were voluntarily discarded by PIC. Datemarking in walk in cooler is in compliance, but it seems that when pans are "flipped" at night, they are not being re-labelled properly. PIC plans to have meeting with staff to discuss datemarking. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled squeeze bottles and spice shakers on cook line. REPEAT. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed that stickers are not being removed from avocados prior to washing process. Remove sticker before washing. |
|
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 missing drip pans in the hood. Buckets are being used as a makeshift catch pan. Replace these. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and lid damaged on trash dumpster. |