| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge shall be a certified food protection manager having completed an ANSI accredited food handler's course for managers. Currently awaiting serve safe class.
2-103.11(D)(G) PIC shall ensure rules in the code for food safety and handling are met. The person in charge shall ensure that: employees are effectively washing their hands(including PIC) and holding temperatures in the correct ranges. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed wine glasses stored directly on prep table during the inspection. Manager discarded during the inspection. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
No
|
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 manager and another team member both recontaminate their hands after washing by turning the faucets off with bare hands and continue back to food preparation. Manager was stopped and process was corrected. Ensure employees are also washing their hands after changing tasks also like coming out the walk in unit. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 salmon served raw on the menu. PIC was unable to provide a parasite destruction letter. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food stored inside of walk in unit that was dated from earlier in the week without lid or plastic cling wrap to cover and protect foods from contamination. Food was covered during the inspection.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (bushels of asparagus) stored over ready to eat foods such as sliced tomatoes. Moved during the inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored on air drying shelving with labels, label residue, and food debris from previous uses still attached. These pans and plastic containers were moved to dish area to be washed, rinsed, and sanitized again. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of prep unit well above 41F temperature threshold. Foods include: spicy tuna(52F) discarded, tomatoes(46F) discarded, cheese(50F)discarded, shrimp(48F) discarded, and penne pasta (51F) discarded. |
|
21
|
0
|
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 ground beef prepared two days ago without any date marking present. Food was discarded during the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with a chemical and side unlabeled. Labeled during the inspection.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Tylenol and burn spray stored directly above prep station. Moved under the prep station. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C Observed food stored under a leak inside of the walk in freezer. Food was completely buried ice. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No hats or hairnets observed during the inspection by both manager and another staff member preparing food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on countertops. Ensure that wet wiping cloths are making it back to sanitizer bucket. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a handle stored in room temperature water. Removed during the inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishes left wet stacked. Food establishment shall implement pyramid stacking method. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service to go trays left open ended. Store single service articles in a manner that prevents the possibility of contamination. Inverted during the inspection. |
|
45
|
2
|
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. -REPEAT- Observed shelving rusted, gaskets damaged, and lids damaged throughout the facility. Repair/ replacement needed. Also observed heavy ice buildup in the freezer. Prep unit is currently not in working condition. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed cooking equipment, cold
holding equipment, and shelving throughout the facility in need of cleaning due to food debris build up and residue. Clean as often as needed to
prevent and reduce build up |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed no waste bin in female restroom. Provide a covered trash can in female
restroom. |
|
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 door left open. Continue to work with neighboring facilities to maintain dumpster closed to prevent a possible harborage or attraction of pests. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Floor and wall damage, debris and food residue throughout facility. Cleaning is needed throughout entire facility. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - REPEAT- 10 Foot candles required in walk in cooler. Back of walk in cooler is dark. Lighting is working, but flash light was still needed today check items in the back of the walk in cooler. Advised PIC of need for additional lighting in the unit. |