| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
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 food employees not washing their hands before putting on gloves before food preparation. CDI - educated to wash hands before putting on gloves before food preparation. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION Observed handsink in the back of the kitchen that is blocked. CDI - moved trash can advised to keep handsink open for access.
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed containers stored in handsink and handsinks being used for activities other than handwashing. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 VIOLATION Observed box of oysters in walkin cooler without tag. Observed oyster tags NOT in chronological order. CDI - educated about proper oyster tag compliance. Advised to keep tag with the shellstock still in use for sale, until the last shellstock tag is sold, then date label the tag when the last shellstock was sold and store with the rest of the tags in chronological order. |
|
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. -Pf Observed 'clean' items stored on rack with food debris on food contact surfaces. CDI - educated to spend more time washing and rinsing and using spray arm to get rid of food debris before sending through dish machine.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine with build up at the ice cute. Advised to clean more often. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 containers of pico dated 8.16.17. Product held over by 1 day. Observed spring mix dated incorrectly with a date of 8.14.17. CDI - educated about proper date marking criteria. Discarded product. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket concentration less than 100 ppm. Advised to refill more often. Advised to use sanitizer test strips more often. Educated to soak wiping cloth in sanitizer before storing in bucket to keep wiping cloth and solution at equilibrium. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed scooper handles stored in the food. Advised to not store handles in food. Educated to leave out of food if the handles are going to fall in. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty equipment throughout. Advised to keep equipment clean (gaskets, doors to reach in units, inside units). |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsinks in need of trashcans. Advised to place trashcans at every handsink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing throughout kitchen creating a difficult cleaning environment. Food debris has been pushed inbetween tiles throughout kitchen.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors throughout facility in need of cleaning. Behind ice machine, drink machines, and grease pits. Advised to keep clean. |