| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- 0 pts - Employee health policy in place and signed by employees. PIC is aware of policy. Observed that when employees are asked about the policy they did not know what it stated. It is important that employees are re-trained on the policy as needed to ensure that they understand their responsibility to report their illness or exposure. Employee health is one of the most important factors in ensure food safety. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed several employees wash hands for less than 10 second total. Observed employees recontaminate hands with hand sink handles by closing handles with clean hands. Observed employee dry hands on same cloth towel several times. CDI- Corrected through education. Employees rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed employee donning gloves without effectively washing hands in between during chicken prep. CDI- Corrected through education. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water in rest room reading 77F. CDI- Corrected to read 100 F.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed lettuce cart stored in front of hand sink. CDI- Moved. Ensure lettuce cart does not block hand sink and is not in the splash zone.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at one hand sink. Observed paper towel dispenser inconsistently working. Recommend use of better dispensers to ensure that staff will use paper towels to dry hands.
6-301.14 Post a handwash sign at each handsink. - Observed no hand sink sign at bar area hand sink. CDI- Provided. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed tags removed from box and placed in another area. CDI- Tags placed back in box with oysters. Discontinue removing tags from box prior to it being completely used. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Repeat - Observed an employee grab raw fish with gloved hands, place on grill, and continue to work with clean utensils, and seasonings until they finally removed gloves and washed hands. CDI- Corrected and rewashed hands. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed can opener, knives, lemon dicer, tomato dicer, and several utensils soiled. Observed sticker residue on several pans that were stacked. CDI- PIC to rewash product. // Sheets of ice that are being used directly in contact with food are being stored directly on shelving with debris on it. Discontinue this practice. CDI- Rewashed.
Verification required for cleaning of utensils and equipment. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed chilli reading 71-73 F after 3 hours of cooling. CDI- Chilli discarded.
Access methods of cooling to ensure compliance. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Pasta (51F), rice (53F), and sausage (71F). CDI- sausage discarded, pasta and rice placed in cooler to cool. |
|
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 - 0 pts - Observed dips dated for 11/28, tomatoes 12/3, and deli salad 12/1. CDI- Dips were properly dated as prepped today but sheet tray was not changed as needed. Tomatoes and deli salad was discarded. |
|
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 three pans of chilli cooling in a water/ice bath (more water than ice). Product began cooling at 10am and when checked at 01:15 it read 71-73F in the centermost point. To ensure proper cooling items must be stirred and placed in a proper ice bath. cdi - discarded |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -repeat - Observed employees on the line that were working with food while wearing bracelets and watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - repeat - Observed one employee handling food without any hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed one bucket read 50 ppm. Observed several towels stored wet on prep tables. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0 pts - Observed stickers on avocados in a ready to use form. Prior to cutting all fruits and vegetables stickers must be removed and product must be washed. |
|
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. - 0pts - Observed two scoop handles stored directly in contact with ingredients. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several rusting shelving throughout the establishment. Observed one split gasket. Assess the reach in unit near pizza area for condensation build up as water has puddled in lower areas. |
|
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 cleaning needed on shelving in coolers, dry storage shelving, over head shelving, under counter shelving, gaskets, interior of reach in units, sides of equipment, interior of knives holder, and other storage areas. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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.
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.
Walls: Observed walls with visible splash near chicken station and walk in cooler areas. Clean as needed. Observed several prep sinks, hand washing sinks, and other areas in need of caulking to the wall.
Floors: Cleaning needed in hard to reach areas and under equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Shatter proof lighting needed over bar area pizza station. Repair light shield in kitchen area.
6-303.11 Intensity-Lighting - C - 0pts - New light bulb needed in walk in freezer as it has dimmed. |