| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored above food prep surface unit (water bottle). Observed employee beverage stored above fridge unit for creamers. Make sure to have a designated area for employee beverage. REPEAT. |
|
13
|
0
|
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 food employee touching sanitizer bucket wearing gloves then while wearing same gloves then proceed to touching salad with gloved hands. CDI Food employee stopped and salad was discarded.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above RTE foods. CDI Provided storage order and redid storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice machine plate. Make sure to increase cleaning frequency. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the slicer. CDI Slicer was broken down and cleaned. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135 degrees. CDI Product was discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products cold holding above 45 degrees. CDI Product was assessed based on holding time; most product was able to be cooled back down. Remaining was discarded. REPEAT
Product was cold holding in flip top unit: Cheddar cheese 54 leaf lettuce 49 mozzarella 52 corn 57 cheese 47 confit chicken 51 crab cakes 53 black bean burger 49 |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 buffalo sauce 8/16, corn salsa 8/16, shrimp stock 8/15, chicken nacho 8/16. CDI All product was discarded. REPEAT. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles containing toxic substances not labeled. CDI All bottles were labeled. REPEAT.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of tyenol stored above food preparation area and creamer fridge. CDI Bottle was relocated. |
|
31
|
0.50
|
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 Observed establishment tightly covering product while cooling in the walk in cooler (Shrimp, salmon, tomatoes). CDI Product was uncovered and cooled down. REPEAT
Shrimp @ 1:50 pm 56 Shrimp cooling @ 3:00 pm 44
Salmon @ 1:50 pm 53 Salmon cooling @ 3:00 pm 48
Tomatoes @ 1:50 pm 66 Tomatoes cooling @ 3:00 pm 56 |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while performing food preparation. Make sure to remove when performing food preparation. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed utensils damaged. Make sure to keep in good repair. REPEAT Points not escalated due a few utensils. However next inspection if seen, points wil be deducted. |
|
53
|
0
|
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 damaged floors throughout which are smooth and easily cleanable. Make sure to keep in good repair. **REPEAT Low risk, floor is mostly damaged in downstairs (shared space with nonpermitted area). Points not escalated due to this. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored above food preparation flip top unit. Make sure to store in a designated area. |