| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Observed an employee recontaminate hands after properly hand washing. Ensure that employees use paper towels to turn off faucets after use. Manager discussed hand washing procedure with employees.
2-301.14 When to Wash - Ensure that employees are washing their hands in between the changing of tasks. Observed an employee stop the cooking process and move items in to walk in and come back to begin cooking with only a glove change. Ensure that employees are washing their hands also with the changing of tasks. (CDI) |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf Ensure that hand washing sinks are available and only used for the sole purpose of hand washing only. Observed ice dumped in the hand washing sink. Employee was informed on where to dump ice. (CDI) |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 Tags were not stored in chronological order. Reorganized during the inspection. (CDI)
3-402.11 Parasite Destruction - P No letter kept on site showing parasite destruction. Manager stated that salmon can be served undercooked. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Ensure that foods inside of walk in cooler are stored according to the final cook temperature. Observed chicken stored above coddle fish. Foods were reorganized during the inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11(E)(4)(b) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC called company to effectively lean unit. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cooling of foods from ambient temperature shall be cooled within 4 hours. Chopped tomatoes were prepared this morning and found at 3:45 at a temperature of 43F in walk in cooler. Tomatoes discarded. (cdi) |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce at a temperature range of 122-133F. Item was reheated during the inspection to a temperature of 205F. (CDI) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as prepared salad(47F), lettuce(43F), and tomatoes(44F) above temperature threshold. Items in between 42-45F were moved to walk in to cool fully. Items above 45F were discarded during the inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ensure that ready to eat foods kept over 24 hours in date marked. Observed lasagna and tomatoes made days before without a date mark present. Tomatoes was discard during the inspection. (CDI) |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P Ensure that sanitizer is stored in a manner that does not allow contamination of food, equipment, utensils, linens or single service items. Observed chemical sanitizer and first aid kits stored above dry goods. (CDI) |
|
31
|
1
|
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 egg plant recently cooked tightly stacked on top of each other in the walk in freezer. Ensure that egg plant is stacked in a manner that allows proper air flow to circulate and effectively cool completely at a faster rate. Restacked during the inspection. |
|
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. Foods placed in secondary containers shall be labeled with common name of contents. Observed salt not labeled on cook line. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C Be vigilant in efforts to control the spread of pests. Flies observed. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed veal in walk in freezer stored on the floor. Moved to shelving during the inspection. (CDI) |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bread knife handle making direct contact with bread during the inspection. Removed during the inspection. (CDI) |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishes left wet stacked. Pyramid stacking methods shall be implemented for food establishment. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C SIngle service items shall be stored inverted or covered in a clean location. Observed single service trays left open-ended during the inspection. |
|
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 Observed torn gaskets in multiple reach in units. Replace as needed. Observed shelves beginning to rust. Respray or replace as needed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed exterior of pans with build up left attached, along with shelving, and gasket channels. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug. Close doors and replace missing drain plugs to prevent possible attraction or harborage of pests. |