| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands or equipent. Observed twist top employee beverage stored below prep tables. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Vigorously rub hands for 10 to 15 seconds when washing hands. Observed food employee not vigorously rub hands for required time. CDI by instruction. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed no letter from supplier, US foods, guaranteeing fish served raw or undercooked is free from parasites. Facility offeres salmon cooked to order. Verification required by 12/3/15 |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Unwashed produce shall be separated from ready to eat foods. Observed some unwashed produce located above ready to eat foods in walk in cooler. CDI by instruction |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed quat sanitizer in bucket below required concentration. CDI, operator refilled bucket. Repeat.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean tea urns at least every 24 hours. Observed tea urn nozzles accumulating soil. Observed coffee nozzles accumulating soil. Observed black soil accumlating in ice chute of ice machine. CDI by instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Provide proper methods to cool foods. Observed cheese bagels cooling on rack at 71 degrees F. CDI, operator transferred bagels to walk in cooler to rapidly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed 2 food employees without hair restraints. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Store in-use utensils in a clean dry area, in hot water above 135 degrees F or in the food with handle out of food product. Observed an in-use knife stored on soiled area of flip to prep refrigerator. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal containers being wet stacked above 3 compartment sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed food debris and crumbs accumulating in shelfing throughout facility. |