| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 dish washer go from soiled to clean utensils and not wash hands in between. CDI- Dishes were rewashed and employee washed hands.
2-301.14 Wash hands after activities that contaminate them.-P - Repeat - Observed employee close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close hand sink handles. CDI- Corrected by education. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Repeat - Observed employee washing knife in hand sink. CDI- Knife was washed in dish machine. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts - Raw beef stored over sauces. Raw eggs stored over lettuce and other RTE product. CDI- Items were moved to proper storage. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
No |
Yes
|
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 - Repeat - Some tags were properly dated and others weren't. Ensure that all tags are properly dated when empty. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - 0 pts - Employees are currently reheating chicken to 111-127F to make it easier to pull chicken and then cooling it. Chicken is never reaching a reheat temperature of 165F. CDI- Chicken was reheated to 171F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Lettuce (48F) and pasta (51F) in reach in were out of temperature compliance. Gasket in door is missing causing warm air to leak in. PIC states that items were placed in reach in this morning. CDI- Items placed in cooler for rapid cooling. / Lettuce ((56F) and tomatoes (48F) in ice bath were out of compliance. CDI- Items were placed on TPHC. Forms were completed during inspection and time stamp placed when items were removed from WIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Cooked onions, two pans of beef, chicken, potato patties, and sauces were not labeled. CDI- PIC labeled product.
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 - Three trays of quiches, tuna salad, pesto, marinade (garlic and oil), cooked onions, and other items dated 5/20-5/27. CDI- Items were voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Upon arrival of inspection quiches were not properly labeled with time removed from temperature control. CDI- Quiches were discarded. |
|
31
|
0
|
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 - 0 pts - Lettuce was tightly covered. Lobster portions tightly covered. When cooling food shall be loosely covered or uncovered to allow for heat removal. CDI- Lettuce loosely vented. Lobster placed on sheet pans and in WIC. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Small opening in door leading to outdoor WIC. Repair.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Repeat -Observed three live cockroaches on the wall and behind prep tables. Owner states that pest control has been increased for the last 8 months.
Observed several wet areas around door and behind equipment. Assess. Pest management must be increased to ensure establishment is free of pest. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Repeat - Food in outdoor freezer stored on the floor. CDI- PIC placed food on shelf. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - .0 pts - Observed washed apples with stickers still on it. Remove sticker to ensure all parts of the fruit is properly 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. - 0 pts - Observed two scoops stored in direct contact with ingredients. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - Repeat - Straws and cups stored under plumbing of hand sink. CDI- Manager removed items.
Do not store any single service items or utensils under sewer lines. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in walk in coolers and freezer, dry storage shelving, and utensil air drying shelving are beginning to rust/oxidize. Assess and repair/replace.
Missing gasket in salad reach in. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on shelving next to grill line and salad make top. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0 pts - Observed leak at faucet of three compartment sink. Repair. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster door observed open. Maintain door closed at all times. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. - 0 pts - Base boards have been removed for proper pest control solutions. Base boards must be placed back on as soon as pest control is complete. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C - Repeat - Lighting in walk in coolers (indoor and outdoor) are low. Lighting shall be at least 10 foot candles.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Lighting in outdoor walk in cooler is not shielded.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Cell phone stored on plate upon arrival. |