| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee handle dirty dishes at the dish machine and then move clean dishes to the drying rack without first washing hands. CDI - REHS educated employee about proper handwashing and employee washed hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed an employee recontaminate hands by turning the faucet off with bare hands. CDI - Employee was educated that they rewashed hands. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf- Observed two dented food cans not separated from usable canned food. CDI - PIC removed cans from service. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cilantro and tomatoes stored over ready-to-eat foods in WIC. CDI - PIC moved unwashed produce to below ready-to-eat foods.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shrimp stored above cheese and raw chicken stored above sauce that can be used for beef in the walk-in cooler. CDI - All items were placed in the correct order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
REPEAT
3-DAY VERIFICATION REQUIRED
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bar dish machine with 0 ppm sanitizer despite sanitizer being properly connected to machine. PIC contacted Ecolab to come and service machine. Facility has use of main dish machine for bar dishes.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed microbial growth on the ice machine flap. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed container of tempura shrimp stacked high on the cook prep line above 41F. CDI - PIC split food into two containers and placed them in WIC for rapid cooling. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches in back kitchen area. Observed large number of cockroaches on boxes of single-service items in dumpster room. Dumpster room is located adjacent to kitchen area. PIC to address pest control service frequency and will relocate single-service storage out of dumpster room. |
|
40
|
0
|
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 multiple employees wearing bracelets while engaged in food preparation. PIC to address staff training on personal cleanliness. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled wiping cloths in grill area not kept in sanitizer buckets. PIC to address proper storage of wiping cloths. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados on prep line. PIC moved avocados to prep sink for proper washing. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed tong handle for shrimp on the prep line in contact with food. PIC removed tongs to be washed. Observed water for two in-use dipper wells not running. PIC adjusted water flow at dipper wells. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed spoons on the expo line stored without handles up. PIC moved spoons to ware washing area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single-service items stored in dumpster room adjacent to trash receptacle. PIC to move single-service items out of dumpster room. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed cooking pot with ridged bottom encrusted with build-up. PIC voluntarily discarded pot. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low tile grouting on floor on cook line. PIC to address repair of grout. |