| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed an employee change gloves without washing his hands. The employee was preparing raw fish and then donned new gloves without washing his hands to attempt to handle RTE items in the walk in. CDI- After education the PIC conducted proper hand washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed an employee working with raw fish and then attempt to handle RTE items in the walk in. Before any cross contamination occurred the employee was instructed to wash hands to prevent any cross contamination. CDI- After instruction and education PIC washed hands properly.
3-302.11 Separate unwashed produce from washed produce. -P- Observed unwashed produce stored above, on a rack, washed produce. CDI- PIC re-organized the storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-REPEAT- Observed ice not being used at the bar uncovered. Also observed taco shells uncovered in storage in the kitchen. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed one sanitizer bucket at 50ppm QUAT and the dish machine at 0ppm Cl. CDI- PIC brought the bucket of sanitizer to 150ppm QUAT and the dish machine to 100 ppm Cl.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT- EHS observed a veggie slicer, several plates, and pans in storage with food debris build up. CDI- Items were moved to dish pit to be properly cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black growth on large ice machine walls and ceiling. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Employee stated a hot dog was done being reheated at 93F for hot holding. CDI- EHS allowed the item to be reheated to 137F for hot holding. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cut water melon not labeled in a flip top unit. Also observed boiled eggs with two preparation dates on them. CDI- PIC voluntarily discarded the items. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.- Observed fish thawing in a large container in a prep sink. Employee turned on the faucet so cold water would run over it. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed sanitizer buckets with floating debris. PIC changed sanitizer. |
|
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.- Observed in use utensils stored in sanitizer. Clean utensils were provided. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed an employee washing soiled dishware in water at 105F. Corrected to 121F. |
|
45
|
1
|
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. -REPEAT- Observed several split gaskets on cold holding equipment, some cold holding pull out drawers are broken and the walk in cooler door damaged.
NOTE: Facility provided EHS with documentation of gaskets and door on order. Facility has also replaced cutting boards noted on last inspection. |
|
47
|
0.50
|
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. - REPEAT- Observed fan covers in the walk in with dust debris build up. Also observed food debris build up inside of reach in equipment, handles and gaskets of those reach in's. Clean as needed to reduce and prevent build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 wall near dish machine hand sink in need of repair do to holes. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C- Observed no light at the bar server station. |