| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed none of staff working to have food safety certification. |
|
4
|
1
|
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 employee beverage stored atop expo counter above food. CDI- removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves without first washing hands. CDI- instruction provided |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare hand chicken when asked when it was prepared. CDI- chciken to be reheated; reheating has been in compliance |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink in kitchen to be blocked by lst night and this morning soiled utensils stacked up on floor and bar hand sink downstairs left with bar mats and utesnsils drying on it. CDI- removed |
|
14
|
1.50
|
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 Removed and observed three tea urn nozzles to have excessive debris accumulation inside. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork date marked 6/18 and chili reyenos date marked 6/20 CDI- discarded |
|
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 unlabeled spray bottle of blue cleaning solution on trash can. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 employee beveages , patron condiments and unlabeled liquid food product stored together. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at bar downstairs. |
|
37
|
1
|
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. Observed vegetables in front kitchen, bottom of cooler lying in direct contact with shelving. Observed hershys chocolate and whip cream store in ice for customer and garnish tray stored in ice for drinks downstairs. CDI- removed |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
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 ice scoop with handle in contact with ice at bar. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket falling off cold hold unit at wait station and main towel dispenser not dispensing properly as evidenced by role of towels stored below. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple pieces of equipment, especially handles with excessive residue to sight and touch. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 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. Observed excessive food debris and soiled cleaning water accumulated on floors throughout kitchen.6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed excessive floor grout erosion to the point where floor cannot be drained by squigee. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed light bulb |