| 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. Observed several employee drinks stored on prep surfaces. CDI drinks were removed during the inspection. |
|
6
|
0
|
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. Observed employees turning the faucet off without a clean barrier after washing hand. Observed employee not dry hands completely before donning gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board and food debris stored in the main handsink. Establishment has one handsink in the back prep area. CDI cutting board was removed from the handsink.
6-301.14 Handwashing Signage - C Observed women's restroom without a handwash sign before returning to work. CDI EHS provided handwash sign. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility with no parasite destruction letters for raw salmon (served cook-to-order). Ensure to maintain parasite destruction letters in the facility at all times. CDI PIC provided letters by the end of the inspection. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of produce stored on beer kegs and beer boxes in the walk in cooler. Observed boxes of produce stored above ready-to eat foods in the walk in cooler.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Obseved raw shellfish (bagged mussels and clams), raw crab cakes, and raw fish stored on top of beer kegs. Ensure to store raw animal foods from ready-to-eat food to avoid possible contamination. CDI PIC removed items.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch soiled equipment at 3 comp sink and then push trash into trash can before discarded gloves before donning new gloves to prep pizza. CDI EHS directed employee to wash hands and employee donned new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal containers, utensils, plates, bowls, and equipment with heavy food debris build up. Ensure to increase cleaning frequency. CDI items were taken to the mechanical dishwasher to be washed. Verification required in 10 days. |
|
21
|
1.50
|
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 Observed chicken made the day prior and artichokes without a date mark. CDI chicken and artichoks were dated. Repeat violation. Points were not escalated due to improvement seen in date marking. |
|
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 large portions of diced tomatoes in a covered plastic container cooling and cream sauce cooling on the countertop and chicken cooling on the countertop. CDI chicken was placed in the WIC, diced tomatoes were placed on a sheet tray and cream sauce was placed on an ice bath. Items were placed in the walk in cooler to properly cool.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility in need of cooling equipment or in need of greater capicity for cooling items for prepared food in the establishement. Verification in 10 days. |
|
37
|
1
|
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. Observed beer kegs, beer boxes, and food containers stored on the floor of the walk in cooler.
6-404.11 Segregation and Location-Distressed Merchandise - PF Observed 5 dented cans stored with other cans on the dry storage shelf. CDI cans were placed in a designated area. Verification in 10 days to ensure all dented cans are placed in a designated area or discarded. |
|
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. Observed 2 tall reach in units with broken/cracked handles. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without QUAT/chlorine test strips. Verification required. |
|
47
|
0.50
|
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 non-food contact surfaces of slicer, reach in units, and walk in cooler with food debris build up. Ensure to increase cleaning frequency. |
|
54
|
0
|
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 jacket stored on clean equipment racks.
6-303.11 Intensity-Lighting - C Observed walk in cooler with less than 10 foot candles. Ensure to increase lighting. |