| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
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. Observed employee drinking from an uncovered coffee cup in the warewashing area. CDI: Instructed employee to use covered cup for beverage and keep it in designated area. REPEAT. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee in warewashing area moving from working with dirty dishes to unloading a clean rack without a glove change and handwash. CDI: Instructed employee that handwashing is required when moving from dirty to clean dishes and had her wash her hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee begin donning gloves to work with food on the cook line without a handwash. CDI: Instructed employee to wash hands before working with food once they have left the kitchen and returned.
2-301.14 Wash hands after activities that contaminate them. -P: Observed employee filling sanitizer buckets then put on gloves to work with food without washing hands. CDI- instructed to wash hands. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed that three tags from three seperate bags of mussels were mixed and stored with one bag of mussels. PIC had no way to determine which tag belonged with which bag. Also observed that shellstock tags were not organized chronologically. CDI: Mussels were voluntarily discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above cooked mushrooms in walk in cooler. CDI: PIC had storage corrected during inspection. |
|
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 meat grinder with food residue stored as clean in middle drying rack in warewashing area. CDI: PIC sent parts to be rewashed during inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice holding equipment in server ara with black residue along the back corners. |
|
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 Observed meatballs stored in under counter cooler of pasta prep unit holding at 50F. Based on PIC's statement, meatballs were allowed to improperly cool in a deep pan while covered with plastic. Also observed that a pan of roasted garlic and oil was holding at 69F in walk in cooler. PIC stated that pan was left out all night. CDI: Meatballs and garlic/oil mixture were discarded. |
|
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 Observed several items in under counter coolers on cook line that had not been dated and one container that had been dated for today that was cooked the day before. CDI: Dates were added to undated items and the improper date was corrected to reflect the cook date. |
|
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. Observed several unlabelled spices and oils along cook line. PIC stated that they are labelled daily and that they had not been labeled yet today. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a bucket holding a wet wiping cloth in prep area with 0ppm quat sanitizer and a wet cloth outside of a bucket in warewashing area. CDI: Rag was returned to sanitizer bucket and 0ppm bucket was refilled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service cups in the server area of kitchen stored with no covering over the lip contact area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scarred cutting boards in facility at both cook line and in warewashing area. |
|
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 a broken floor tile holding water at the grill prep area of kitchen. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed four lights out in the hood system on the cook line. |