| 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 Observed two employees and PIC turn faucet off with bare hands before grabbing paper towel to dry hands. CDI: PIC educated on proper hand washing method. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no paper towels at hand sink #1 and no soap at hand sink #2. Food prep was going on in the kitchen. CDI: soap and paper towels were provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed seared tuna (raw) on shelf above RTE foods in prep cooler. CDI: tuna was relocated to bottom shelf. |
|
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 Observed build-up and sticky residue on dry storage containers throughout kitchen. Change pans out more frequently to avoid such build-up. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed pumpkin puree and tomato sauce holding above 45F in reach-in cooler. All other items were at proper temperature. Observed items holding at temperatures above 45F in small prep cooler by hand sink. CDI: all TCS food items were voluntarily discarded including oysters, calamari, chopped lettuce, watermelon chunks, cream sauce, tofu, and ceasar dressings. VERIFICATION REQUIRED to ensure cooler is capable of holding foods below 45F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT Observed multiple items without date labels including basil butter, lettuce, cooked noodles, spinach, carrots, cooked potatoes, and bok choy.
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 -P REPEAT Observed several items out of date including cooked mushrooms 9/21, Black beans 9/22, white beans 9/19, cooked onions 9/22, lobster stock, and chorizo sauce 9/21. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT Observed multiple spices and squeeze bottles without labeling throughout kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed pans wet stacked on clean dish rack by three compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure cooler has been serviced. |
|
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. Observed cleaning needed in prep coolers, cooler gaskets, and freezer gaskets. Observed significant build-up on racks throughout kitchen including clean dish rack, and dry storages racks. Deep cleaning of equipment is needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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. REPEAT Observed build-up on floors under dish machine, clean dish rack, freezer, walk-in cooler, and under equipment. Observed walls with build-up throughout kitchen. Observed dust build-up on ceiling above cookline. Deep cleaning is needed in kitchen. |