| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion with PIC, employees were not properly informed of symptoms, illnesses and exposure. PIC was unable to discuss specific symptoms and policy for holding employees out of work. PIC was unable to locate posted health policy above door to kitchen. CDI- EHS directed PIC to posted policy, discussed reporting and exclusion and emphasized the importance of holding sick employees out of work. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in basin of handsink during inspection. CDI- EHS discussed handwashing sink being used for handwashing only. Employees informed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed packages of raw ground beef stored over boxes of eggs in the walk in cooler. Observed large tubs of shrimp stored underneath tubs of sliced raw beef. Observed containers of raw chicken stored over raw beef. CDI- EHS discussed proper storage order with PIC, explained the different final cook temps. Products were moved and storage order was corrected in WIC during inspection. Note: Points not escalated as this was a different violation than previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine behind bar area with black and pink buildup on the plastic baffle walls. Ensure more frequent cleaning to avoid buildup. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items (cut lettuce, pico, slaw) above 41F in prep unit. Upon discussion, found products had been recently stocked from the walk in cooler. Checked walk in cooler and discovered many products holding above 41F (see product disposition). CDI- Products above 41F were voluntarily discarded. Products prepared less than 4 hours ago were placed into freezer to rapidly cool. REPEAT. |
|
21
|
1.50
|
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 Observed multiple products (chicken tacos, shredded beef, ground beef, steak) in walk in cooler without date mark during inspection. CDI- products were properly dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored over toilet paper rolls in the chemical storage area. CDI- Toilet paper rolls moved to top rack, over all chemicals. |
|
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 seasoning shakers without a label on cook line. Label all working containers of food. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps showing at base of outside back door, allowing entry of a few flies. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 multiple boxes of food on the floor in freezer. Observed multiple boxes of food on the floor in the dry storage area. PIC stated these products were delivered this morning. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed an avocado halved and gutted in flip top unit, contacting the outer skin of an avocado with a sticker still attached. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked near 3 compartment sink. Ensure equipment is air dried before stacking. |
|
45
|
1
|
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. Observed rusted shelving throughout the facility. Observed missing handle in reach in cooler for beer mugs. Observed a torn gasket falling off of reach in unit near serving station. REPEAT. |
|
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. Observed hot holding station with food debris. Observed gasket with food debris behind bar area. Ensure equipment is clean to avoid buildup. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the hand sink at the serving station slowly leaking from the faucet. Repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile floors in need of grout throughout facility. Observed missing tiles near chemical storage area. Observed metal baseboard detached near cook line. REPEAT. |