| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand sink found blocked with an employee personal cup upon arrival. Hand sinks are to be used for hand washing only. Cup removed and sink cleared. Hand drying provision found missing at the hand sink. Hand towels stocked. CDI. Hand drying provision is to be available at the hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Raw chicken teriyaki cut prepped on sticks found stored above ready to eat sauces inside the lowboy. Raw chicken found stored above sauces in the walk-in-cooler. Shrimp raw found above sauces in the cooler. Store foods according to final cook temperatures. Trays removed and placed on lower line inside of the reachin and stacked correctly in the walk-in-cooler. All stacked correctly to prevent cross contamination.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Cooked chicken shredded, cooked shrimp, pork bags and pork trays found without a date in the condiment cooler. Dates added by kitchen manager. Foods were datemarked at inspection for the day before and corrected. All dated and corrected. A) Except when PACKAGING FOOD using a REDUCED OXYGEN
PACKAGING method as specified under § 3-502.12, and except asspecified in (E) and (F) of this section, refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The
day of preparation shall be counted as Day 1. Pf
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Sanitizer buckets found in need of labeling. Bucket found missing common name on the sanitizer bucket. Common name added. Chemicals identified on bottles during inspection. Large sprayer of degreaser found missing the common name on the container. Common name added. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the
common name of the material. Pf
7-102.11 Common Name - Working Containers (Pf) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests
Mice droppings found in the rear storage area along the floors. Eliminate mice and contact a pest control service control company to get proper control measures for elimination. Pests are to be eliminated. Use glue traps in area where no contamination will occur. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C)
Fried chips found stored bagged in the hall way leading to the restrooms in an area where food is not protected or safe. All bags removed and placed in the kitchen. FOOD may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept
potential drips;
(G) Under leaking water lines, including leaking automatic fire
sprinkler heads, or under lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Replace torn reachin door gaskets. Rusty shelving observed in walk in cooler and along storage shelving in the back found with some rusting. Rusty lower exterior facing observed on the walk in cooler and freezer doors. Equipment is to be in good repair. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the floors long cookline equipment, wall edges and under equipment surfaces. Clean the floors in the storage areas and remove dropping in the rear back storage closet area. Walls are to be clean. |