| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Interview two employees had they had some knowledge of employee health. CDI Educated staff on illnesses, symptoms and reporting procedures. Re-train all staff on employee health requirements. |
|
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 an open personal drink stored next to the cutting boards and a personal drink stored on top of a microwave. CDI items discarded. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed an employee handle a pan of raw chicken and then remove her gloves and then proceed to put on new gloves without washing her hands. CDI. Instructed staff person to wash their hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine at the bar sanitizing dishes at 10 ppm chlorine. CDI. Machine was primed and was functioning at 50 ppm chlorine by the end of the inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cabbage mix did not reach 70 F within 2 hours. CDI. Product discarded.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half at 47 F. Observed basil wraps, with heated rice wraps at 68F. Observed bean sprouts at 53 F. CDI. Half and Half was discarded due to lack of date marking. Basil wraps discarded. Bean sprouts were rapidly cooked in the refrigerator. |
|
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. -Pf Observed half and half and milk not date marked. CDI staff discarded both products. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sterno stored above rice on a shelf and on the counter in front of the grill. Store sterno on a shelf below all food and food service equipment. All products moved to a new location. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cabbage mix in a bowl covered in plastic wrap. |
|
35
|
2
|
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. Observed spices, flour, sugar, and liquid products in bottles not labeled. All products labeled during the inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C. Observed an apron touching produce in the walk-in refrigerator. Apron being used to cover the linen. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans in the dish washing area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed knives with damaged surfaces. Observed other cooking utensils damaged. CDI equipment removed from use.
4-501.11 Maintain equipment in good repair. Observed shelving in the dish washing area starting to rust. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed some shelving in the walking cooler and dish washing area collecting residue.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed minor corrosion and damage on handwashing sink faucet handles. Replace the handles if damaged. |