| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered personal drinks stored
on prep surfaces on main cook line. CDI: relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P. Several employees observed returning back into kitchen from back door without washing hands and returning back to work station. CDI: directed all employees to properly wash hands when entering kitchen from outside. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Dish hand sink observed blocked by cart. CDI: relocated |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some food
observed uncovered inside walk-in cooler and some dry goods uncovered at outside dry storage building. CDI: covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. Observed build-up on interior of ice machine on and around chute area. CDI: cleaning process started. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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. Observed a container of beans that were cooled from last night at 51F in center inside walk-in cooler. CDI: beans were discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of chorizo holding under heat lamp at 113F-126F. CDI: reheated to 185F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed inside small flip top cooler on main cook line raw shrimp, shell eggs, shrimp wrapped in bacon, crab, and fish ranging from 52F - 68F. According to PIC these items had been in cooler since 8a this morning. CDI: all items were discarded; it was determined that cooler was unplugged. Cooler plugged back in. Observed items inside grill cooler including chicken, tilapia, and raw shrimp ranging from borderline 45F - 49F. CDI: these items were moved to walk-in cooler to rapid cool. This cooler had been opened and close and possibly left open during service. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 large batch of beans cooling inside walk-in cooler. CDI: discarded due to temperature abuse. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and dry goods in dry storage building not labeled. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths on prep surfaces including
under cutting boards. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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 ice scoop embedded inside ice in kitchenb ice machine. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on back dish shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting
boards observed with deep cuts and worn.
4-501.11 Maintain equipment in good repair. Repair leaks at bottom of reach-in cooler and small flip top cooler on main cook line. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeat: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and
maintenance. Observed lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers,
3-comp sinks, prep sinks, etc. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed lids open to dumpster and grease receptacle. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: 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. Replace/repair broken floor and baseboard tiles in various areas of kitchen. Observed large crack in floor tile in front of 3-comp sink. Regrout floor tiles at back of kitchen especially at dish area. |