| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. The PIC shall ensure that employees are effectively washing their hands, using proper methods to cool down product, employees are properly sanitizing and cleaning multiuse equipment and utensils, and food coming from a approved source. No control in restaurant. REPEAT. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
Yes |
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
2-301.14 Wash hands after activities that contaminate them. -P REPEAT
Observed food employee touch face wearing gloves while doing food preparation. CDI Food employee directed to removed gloves and wash hands.
Observed food employee going from dirty to clean without washing hands at ware washing. CDI Food employee stopped and directed to wash hands. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P During inspection, observed a man in a van with avocado, heavy cream, and veggie in van. Man was unable to produce records as a approved source. Man left establishment, said he was meeting someone else. Spoke to PIC that food establishment has to buy from a approved source only. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food not covered in reach in units and walk in cooler. CDI Spoke to PIC; items need to be protected. All items were covered.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees wearing gloves while at ware washing going from clean to dirty. CDI Food employee stopped and directed to discard gloves and wash hands. Observed food employee wearing gloves while touching face. CDI Food employee directed remove gloves and wash hands.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed dirty spoon being used for dispersing salt. CDI Spoon removed. |
|
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 equipment, plates and utensils stored as clean with significant food debris. CDI All items returned to ware washing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black debris in walk in cooler. CDI PIC will have it broken down.
**When coming into establishment, observed a significant amount of food contact surfaces dirty. Food contact surfaces need to be cleaned every 4 hours. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 big pot of chicken broth prepared last night and cooled still above 45 degrees. CDI Broth voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large pot of chicken broth in walk in cooler cooled from last night still above 45 degrees; use a large pan that will not cool properly. CDI Product was discarded. Make sure to use a effective cooling method. REPEAT |
|
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 containers of spices not labeled. Make sure to label all working containers of food/food ingredients if not easily recognizable. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies in food establishment. Make sure to increase pest control.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Make sure to keep closed during operation. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Raw poulty and raw fish received in ice may remain in that condition while being stored. Observed shrimp being placed in ice water bath. CDI Spoke to PIC, explained only way can be stored on ice if received on ice. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on food preparation counters. Make sure to store in sanitizer solution once wet. CDI Towels placed in sanitizer. REPEAT. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
\4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment/utensils. Make sure to spread so sanitizer works effectively. REPEAT.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed silverware at server station with food contact surface upwards. Make sure to store so contamination of food contact surface will not occur. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service not protected laying on shelves with food debris. Make sure to store protected. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed cooler in back room tilted. Make sure to keep in good repair. Observed rusted shelves being hung up with string. Make sure to keep in good repair. REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards not longer able to be cleaned properly. Make sure to replace. REPEAT.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cracked equipment/utensils. Make sure to replace. Observed food establishment using aluminum to line shelves. Needs to be smooth, easily cleanable and nonabsorbent. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris on nonfood contact surfaces throughout establishment. Increase cleaning frequency. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink not properly mounted to wall. Need to fix. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed hose turned on and hooked up to can wash. CDI PIC turned off and unhooked.
5-403.11 Approved Sewage Disposal System - P Sewage shall be disposed of through an approved facility that is a public treatment plant. Observed can wash outside backing up with tomato/greast. Make sure to not dispose of grease down drains. |
|
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.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed dumpster doors open. Observed litter/debris at dumpster area. Need to keep doors closed and debris/litter to a minimum. |
|
53
|
1
|
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 cracked tiles and grout throughout establishment. Make sure to keep in good repair. REPEAT
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in walls patched with absorbent insulation throughout establishment. Make sure to use smooth, cleanable and nonabsorbent materials. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Dim in bar and back area. Need to place more lighting per food code. |