| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - 0 pts - Observed one staff wash hands for less than 5 seconds. CDI - Employee rewashed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed trash can in front of hand sink blocking assess. If large trash can is to be used it should be moved away so that access is provided at all times. CDI - Trash moved to provide access. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed at least 3 food employees re-enter kitchen after going outside (working with broom and trash) and not change gloves when entering. CDI - Kitchen manager huddled all staff and explained that gloves should be removed when entering from outside and working with clean areas and food. All staff removed gloves and washed hands prior to donning gloves. |
|
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 several knives, can opener, dicer, and robocoupe soiled. All items must be clean to sight and touch prior to storage. CDI - Placed at three comp sink to be rewashed. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all items in cooler drawers reading 44-47F. Observed all items in small reach in reading 42-46F. Observed all items in walk in cooler reading 43F. Observed tomatoes reading 47F from the day before. All items in cooler drawers and reach in moved to freezer to be cooled down. Walk in cooler is not properly functioning to hold all foods at 41F or below. Owner is in the process of purchasing a new compressor to provide optimum temperatures for all products. A verification is required for all items in the establishment to determine compliance. Items above 45 were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed foods stored in the make top with no label. Observed turkey, hotdogs, milk, pico, wings, and other items in reach in with no dates. Observed several items with the date placed in the reach rather than the date prepared. Maintain the proper date of all foods when prepared. CDI - All items properly labeled. |
|
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 - Repeat - Observed tuna salad, crab hush puppy mix being cooled in deep containers. Observed onions cooled in a shallow pan but piled high in center. Observed tomatoes and pico being cooled tightly covered. CDI - Items in deep container placed in shallow pans. Onions spread out and placed in freezer. All other items loosely covered. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf - Observed no thin probe thermometer in the establishment. Establishment only had infrared and dial thermometer. Verification required by January 10th for thermometer. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0pts - Observed outdoor storage room with mesh unattached from door. Outdoor storage room should be protected. Repair/Replace mesh to provide proper screening. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Observed Robocoupe and knives stored wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - C - Observed clean knives stored in between prep table and wall. Knives should be stored in a clean area |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C - 0 pts - Observed several unused equipment items in the dumpster area. Remove all unnecessary items that are not going to be used. |