| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P
Wash hands before handling clean equipment. Observed dish washer handle clean equipment after handling soiled equipment without washing their hands. CDI by instruction. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF
General Comment: No bare hand contact with ready to eat foods. Observed operator touch broccoli with their bare hands in walk-in cooler. CDI, operator voluntarily discarded broccoli. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF
Handwashing sinks shall be easily accessible for employee use. Observed container of soiled utensils stored in handwashing sink near dish machine. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Store raw animal food so that cross contamination is prevented. Observed raw shrimp stored with containers of cooked shrimp in a cooler located in walk-in cooler. Observed par cooked chicken, raw beef and raw shell eggs stored over onions and ready to eat foods in flip top prep cooler. CDI, food relocated for proper storage. Repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
_4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Provide sanitizer at proper concentration. Observed sanitizer vat of 3 compartment sink below proper concentration. CDI, operator refilled sanitizer vat to proper concentration. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Potentially hazardous food shall be cold held at 45 degrees F or below. Observerd cut tomatoe cold held above 45 degrees F along cookline on ice. CDI, operator relocated tomatoes to rapidly cool. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF
Provide proper consumer advisory on menu if raw animal foods are offered undercooked or raw. Observed current consumer advisory consisting of a DISCLOSURE statement but no REMINDER statement. Operator stated that the steak on menu is not offered undercooked. CDI by instruction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P
Sanitizer shall be provided at proper concentration. Observed chemical dish machine providing chlorine sanitizer above 100ppm as measured by test strips. CDI, operator cleaning glassware at main kitchen dish machine until EcoLab calibrates dish machine behind bar. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF
Use proper methods to cool foods. Observed cooked shrimp cooling in covered containers in walk in cooler. Observed duck that operator stated was going to be placed in walk in unit to cool but in a large bulk amounts. Observed shrimp wrap cooling in prep refrigerator along line covered in plastic wrap while in the cooling process. CDI, operator removed wrap from shrimp wraps and placed the duck in shallw containers. Operator removed covers from shrimp in walk-in cooler to rapidly cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Allow equipment to air dry after cleaning. Observed several metal containers behing wet stacked on clean drainboard of 3 compartment sink and on rack above 3 compartment sink.
4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed several soiled cloths stored on rack next to fryer oil along cookline. |
|
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
Keep equipment in good repair. Observed rusty shelving in walk in cooler. Observed split gaskets on low reach in refrigerator along cookline. Observed damage to lid of rice cooker.
4-101.11 Characteristics-Materials for Construction and Repair - P
Food contact surfaces shall be safe for food. Observed chicken that were from and stored in to-go bags in walk in freezer. CDI by instruction. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C
Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil accumulating over dish machine in kitchen. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C
Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed damage to wooden shelf on prep area over rice cookers. Repair. |