| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction.
2-301.14 When to Wash - P- Observed food employee handle raw fish with gloves then proceed to handle clean equipment, pan of RTE cooked shrimp without removing their gloves and washing their hands. CDI, to ensure gloves changed and hands are washed when changing tasks and anytime hands become contaminated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed dishwasher wash, rinse but not sanitize pan at 3 compartment sink. CDI by instruction, pan relocated to immerse in sanitizer per instructions. Proper use of 3 compartment sink, manual warewashing discussed with staff.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed strainer, metal pans and some coffee cups stored as clean but soiled. CDI, equipment relocated for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cheese cold held at 44 degrees F in stand up refrigerator. Operator not sure how long cheese in cooler. CDI, cheese voluntarily discarded by PIC. Repeat. Improvement made since previous inspection. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed TPHC procedures not followed for hamburgers and other foods held using TPHC at hot bar. Repeat. CDI, time written during inspection . |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed disinfectant stored near staws and single-service articles on table. CDI, items relocated for proper storage. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obsreved a couple metal containers and bowls wet stacked on storage rack in kitchen. |
|
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 mechanical air dryer for hands not working in women's restroom. Repair. |
|
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 several missing / damaged floor tile , wall tile near dish machine and grout needed between tiles in areas of kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling ventilation in women's restroom. |