| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed an employee handle raw chicken, discard gloves, and then go to put new gloves on. Employee stopped to wash hands in between that glove change.
Observed an employee handling raw shrimp today and then grabbed the bucket, with those same gloves, that the ready-to-eat product was going to be placed into. Employee stopped to take off gloves and wash hands. Buckets sent back to be properly washed and sanitized. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no papertowels at the bar handsink today.
supplied during inspection.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a measuring cup in a kitchen handsink and a pan in the bar handsink today. Both removed to correct. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed 0ppm at the dishwasher today.
Repairman called today and corrected during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed two deep portioned, plastic containers that were tightly covered with lettuce cooling inside. Ice put on product today. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed gnats near the back door- clean around that rack nightly to eliminate. Let pest management company know. |
|
37
|
0
|
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.
Provide a splash guard between the dump sink and ice storage.
Provide another splash guard between the handwash sink and the other ice storage.
Ice covered today to correct. Do not use these sinks without the ice being covered until corrected. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed 2 line chefs today with bracelets on while preparing food.
Discussed with PIC that waitstaff who are scooping ice with metal scoops, bagging sugar, cutting lemons etc. are considered food service workers at that time.
Jewlery and nail polish rule would apply to them if they were conducting these activities. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed multiple cutting boards stored on a soiled drainboard today- sent to be rewashed.
Observed clean pan lids stored in a container with debris.
Observed a bag of clean linen stored on the floor today- picked up during inspection. |
|
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 a rusty shelf in the walk in. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Repair broken walk in floor as it is not easily cleanable. |