| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Repeat - Observed several open beverages stored on upper shelving throughout the kitchen. CDI- Items discarded.
Ensure that all beverages are stored with a cup, lid, and straw and stored in lower shelving away from contamination. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - Observed dish washing employee go from soiled to clean dishes without effective handwashing. CDI- Corrected during inspection and properly washed hands. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - 0 pts - Parasite destruction letter could not be provided for salmon. CDI- PIC removed all salmon from supplier and purchased fish with letter attached. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over ground beef. CDI- Item moved.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw steak packs stored over cooked chicken and cheese. Observed seafood stored over hot dogs. CDI- Items moved. |
|
14
|
0
|
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 - 0pts - Cleaning needed on the outside of the containers with sticker residue. CDI- Placed at three compartment sink. // When scooping ice into 5 gallon buckets ensure that the bottom portion does not come in contact with the floor. CDI- Items rewashed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 - Chicken cooked yesterday read 50F in the centermost part. CDI- Product was discarded.
Cooling methods must be assessed throughout to ensure proper cooling occurs. |
|
21
|
0
|
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 - 0pts - Observed onions, mushrooms, chicken, salsa, and other items were not dated. CDI- Items dated during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 deep container of ranch covered in reach in. / Observed tomatoes tightly covered. / Observed chicken tightly covered. CDI - Ranch was separated and placed in freezer. Tomatoes were vented and placed in walk in and chicken was also vented. |
|
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. - 0pts - Observed no labeled on containers. CDI- Labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
. 6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed nats and flies in establishment.
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Strongly recommended repair door so that it is properly sealed to prevent entry of pest. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf - 0pts - Observed employee scooping ice with no gloves. Ensure that they are wearing gloves. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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. - Repeat .- Observed ice scoop holder soiled. Observed handle of utensil in contact with ingredient. |
|
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 wet stacking of utensils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
. 4-501.11 Maintain equipment in good repair. - 0 pts - Observed several torn gaskets and some chipping on ends of shelving. |
|
47
|
0
|
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. - 0pts - Cleaning needed along gaskets, overhead shelving, and walk in cooler shelving. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
53 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. / 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Floors: Observed some floor tiles and base boards cracked or broken. Baseboards are also missing in certain areas. // Detailed cleaning needed under the warewashing area and can wash. Floor cleaning needed under and behind equipment to prevent build up and pest. Cleaning needed on floor drains.
Walls: Cleaning needed throughout for splash and debris especially behind warewashing area. |