| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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.GENERAL COMMENTOBSERVED BOTTLED EMPLOYEE DRINKS WITH SCREW TOP, STORED ON TOP OF DISH MACHINE AT DIRTY ENTRANCE SIDE OF MACHINE. CDI BY INSTRUCTING PIC TO HAVE EMPLOYEES DRINK FOR COVERED CUPS WITH STRAWS TO MINIMIZE HAND CONTAMINATION. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfGENERAL COMMENTOBSERVED FOOD DEBRIS IN HANDSINK ON COOKLINE IN FAR CORNER. CDI BY INSTRUCTING PIC TO REMIND STAFF THAT HANDSINKS ARE STRICTLY FOR HANDWASHING AND NOT FOR DUMPING OR UTENSIL STORAGE.5-202.12 Provide at least 100F water at handsinks.-Pf GENERAL COMMENTOBSERVED HOT WATER AT HANDSINK IN WOMEN'S RESTROOM NOT REACHING 100F. CDI BY INSTRUCTING PIC TO ADJUST HOT WATER SUPPLY. |
|
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. -PfOBSERVED SODA GUN DISPENSER WITH MOLD/MILDEW PRESENT ON NOZZLE. CDI BY PIC CLEANING NOZZLE. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -POBSERVED PORTIONED CRAB DIP IN FLIP TOP UNIT, OVER STACKED. TOP LAYER WAS TEMPERATURE CHECKED AT 52F, WHILE LOWER LEVEL WAS IN COMPLIANCE AT 42F.OBSERVED CUT MELON ON COOKING CART AT 52F. ALL ITEMS WERE UNWRAPPED AND PLACED IN WALK-IN FOR RAPID COOLING. |
|
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. -PfGENERAL COMMENT'OBSERVED HALF GALLON OF WHOLE MILK AND PLASTIC WRAPPED CUTT GREENS UNLABELED WITH DATE MARKERS. PIC STATED THE ITEMS COULD NOT HAVE BEEN OPENED MORE THAN 48HRS AGO.CDI BY GIVING PIC DATE MARKING HANDOUT AND HAVING ITEMS LABELLED. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 SLICED TOMATOES IN WALK-IN TIGHTLY COVERED IN PLASTIC AND COVERED WITH LID. TOMATOES WERE TEMPED AT 52F AND HAD BEEN COOLING SINCE 10:30AM (2 1/2 HRS).CDI BY LOOSELY COVERING FOOD TO ALLO COLD AIR TO CIRCULATE FOOD. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. GENERAL COMMENT'LABEL ALL CONTAINERS OF FOOD. OBSERVED FLOUR AND GRITS UNLABELED. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.GENERAL COMMENTOBSERVED BOTTOM OF FOOD CONTAINER, RESTING DIRECTLY ON TOP OF LETTUCE IN FLIP TOP UNIT. CDI BY REMOVING CONTAINER.Protect food from contamination sources not specifically noted by code. GENERAL COMMENT'***LABEL BREADER/FLOUR PANS WITH DISCARD TIMES BEING SURE TO SWTICH OUT EVERY 4 HOURS MAXIMUM**** |
|
38
|
0
|
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. GENERAL COMMENTOBSERVED NO HAIR RESTRAINT ON BARTENDER AND ON WAIT STAFF PERSON SCOOPING OUT FOOD. PROVIDE HAIR RESTRAINT |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses..3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.OBSERVED MULTIPLE WIPING CLOTHS TIED TO STAFF APRONS, USED FOR WIPING. STORE CLOTHS IN SANITIZER. |
|
41
|
0.50
|
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 UTENSILS NEXT TO SALAD PREP STATION, STORED IN ROOM TEMPERATURE WATER. STORE IN MINIMUM 135F WATEROBSERVED ICE CREAM WELL TURNED OFF WHILE UTENSILS INSIDE. UNIT WAS TURNED ON BY PIC. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED SEVERAL SCARRED AND STAINED CUTTING BOARDS, ON FLIP TOP PREP UNITS AS WELL. REPLACE4-501.11 Maintain equipment in good repair.OBSERVED RUSTED/CORRODED SHELVING THROUGHOUT FACILITY. OBSERVED RUSTED MAGNETIC KNIVE RACK. |
|
47
|
0.50
|
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. OBSERVED FOOD DEBRIS AND RESIDUE ON SHELVING THROUGHOUT FACILITY AND ON EXTERIORS OF COOKING EQUIPMENT. CLEAN ALL ITEMS |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - CGENERAL COMMENTOBSERVED UNCOVERED RECEPTACLES IN WOMENS RESTROOM.WOMEN'S RESTROOM MUST HAVE COVERED RECEPTABLES FOR DISPOSAL OF SANITARY SUPPLIES. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. OBSERVED EMPLOYEE PERSONAL ITEMS STORED THROUGHOUT FACILITY, AMONGST CUSTOMER RELATED ITEMS.CREATE SPACE FOR EMPLOYEES TO STORE BELONGINGS. |