| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no signage at back hand sink where salsa’s are kept.
CDI- EHS provided signage. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed food splatter inside microwave closest to cook line. Clean at least once per day, or as needed. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed diced tomatoes brought to cool in WIC dated for yesterday.
CDI- Food handler dates tomatoes for today. EHS reminds staff to w/r/s all dishes between uses. No increase in points for single item- all other date marking onsite was fully compliant. (-1.5) |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed no disclosure for seafood with option to be served undercooked on one of two menu’s.
CDI- PIC not to use incomplete menu, and will ensure all diners receive version with proper consumer advisory. EHS advises PIC may also add in asterisk, or use tent-cards placed at tables. (-0.5) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed raw shrimp in undrained ice water at cook line cold drawer. Use bagged ice as is done in fliptops, so food is not stored in undrained water. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed in-use utensils in 77F water at cookline.
CDI- Employee brings utensils to stove and reheats to 165F. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several cutting boards throughout facility with deep scoring, no longer smooth and cleanable. Replace at earliest opportunity. (-0.5) |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed several cardboard boxes on sidewalk at side of establishment. Move trash to dumpster.
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
Observed overflowing dumpster with top lid not able to be closed. Increased pickup frequency is advised. (-0.5) |