| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage in a open drinking container stored above the preparation table at the beverage station. Corrected during inspection. Beverage discarded by manager. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P, 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed one staff person quickly wash her hands at a hand washing sink and another staff person walk into the kitchen and put on disposable gloves without washing her hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored above produce in the walkin cooler and a container of ready to eat BBQ stored in the same container as raw beef. Corrected during the inspection, BBQ and raw fish moved to an approved location by the PIC. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed cups of ice in the freezer not covered. Corrected during the inspection, cups covered by PIC. |
|
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 several food products in the walk in cooler at a temperature greater than 70 F. Temperature of products indicated that the products would not achieve 70 F within 2 hours. Corrected during inspection. PIC placed products in an ice bath and then place products in cooler at direction of the inspector. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several products being held in the oven at less than 135 F. Corrected during the inspection, products discarded or reheated by the PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed container of sanitizer at 100 ppm quat. Corrected during inspection, sanitizer container emptied and refilled. New product observed at 200 ppm quat. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf. Observed maintenance staff using domestic inspect spray on a preparation table (ants present). Advised staff person to contact a pest control company and to only use products approved for use in a food service environment. Staff person discontinued using the product and clean the preparation table. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 products cooling in a deep/covered container. Corrected during inspection. Products placed in shallow pans and then placed in the freezer. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed a dial thermometer with a non-thin probe tip. |
|
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. Observed ants on a preparation table. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing bracelets and non-plain rings. 2-302.11, Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish when working with exposed food. Observed a staff person preparing food with fingernail polish on her fingernails with the use of gloves. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a bag of clean wiping cloves stored on the floor under the kitchen sink. Corrected during the inspection, PIC move the linens to a cleaner location. |
|
47
|
0.50
|
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 the interior of the ice machine (non-food contact areas) with rust and black residue. Observed the drink dispenser nozzle holder with residue. Observed the interior of the juice dispenser nozzle starting to collect residue. Observed the interior of reach in refrigerator collecting residue. Observed the walk in cooler shelving collecting residue. Observed a rolling plate holder collecting debris. |
|
53
|
1
|
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. 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. Observed walls throughout the kitchen damaged and in need of cleaning. Observed debris and standing water collecting under equipment. Observed a corroded faucet at the sink near the front of the kitchen. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed the mop sink in the chemical closet overflowing with storage. |