| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 wait staff plating rice at the front of the hot line without washing hands after handling glasses on face and adjusting pants. CDI - PIC instructed line cooks to dispense food for wait staff. -0- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar sink. CDI - Sign emailed today. -0- |
|
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 soiled cutting board in use at the cook line. CDI - Board removed and taken to dish room for cleaning prior to using again. -1.5-
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat sanitizer in 3-comp setup in use. CDI - PIC refilled with quat of correct concentration. |
|
35
|
0
|
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 unlabeled oil containers to the left of the cook line on rack. Label these with the common name of the items. -0- |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed wait staff plating rice at the font of the cook line without hair restraints and with bracelets and watches on the arms. CDI - PIC instructed cook line staff to plate food for wait staff. -.5- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed serving spoons at the cook line with the eating surface facing up instead of the handle. Invert these. -0- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floor of the walk in coolers, on the walls of the mop wash and on the gaskets on the prep coolers. Clean these. -.5- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed heavily damages ceiling in the women's restroom. Repair. REPEAT -.5-
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceiling shall be nonabsorbent. Observed absorbent ceiling in both restrooms. Replace these with nonabsorbent ceiling tiles. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low lighting in the men's restroom. CDI - PIC adjusted dimmer to match intensity in the women's restroom. -0- |