| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved freezer storage with items prepared in house mixed, cooked chicken tenders under raw beef and raw scallops; shrimp. CDI-reorganized the storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed PIC use thermometer without cleaning first. CDI by instruction4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue remaining on the stainless pans. CDI- Items moved to dish for processing again. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored beside boxes of gloves. CDI-Rearrange storage. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 burrito sauce 40-50F in large containers w/only 2 hours left to cool. CDI- added ice as an ingredient. Observed freshly shredded cheese lidded in walkin at 49F. CDI- moved to freezer w/o to cool. |
|
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 honey, oils, and sugar needing labels. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatula, metal pans in hot box in need of replace.4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed 3 comp sink cracked at the drainboard, basin joint and weld spots inside a basin. Observed 2 comp sink no longer meets standards w/ welded splash guard. Observed ice bin needing replacement. |
|
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 drawer at meat prep table and bar area storage shelving still in need of cleaning. Observed the cooler by chip storage still in need of deep clean, inclluding gaskets and shelving. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow preventer on faucet w/hose and pistol grip. CDI- remove pistol grip sprayer. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.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 the red door to office that is no longer in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table. |