| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at hand sink adjacent to ware-washing machine. CDI- PIC restocks paper towels. (-0) |
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
Yes |
3 DAY VR.
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed lobster life support tank with extremely low visibility through clouded water, and one lobster deceased. Tank is in need
of cleaning and water change before resuming use and replenishing lobsters for consumption. PIC should refrain from serving lobsters presently in the tank, and EHS will make a visit to reassess when tank is refilled. PIC should reach out when tank is ready for verification, or EHS will make visit on Friday 12/12. (-1) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed table top can opener blade and several metal containers stored as clean with food debris and grease residue on clean
dish rack. (-3)
CDI- Dishes removed from rack and returned to ware-washing for re-w/r/s. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the
label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are
no longer in compliance with 3-501.17 (A), (B), or (C)
Observed sliced lettuce in cold drawer at cook line without date mark.
CDI- Employee voluntarily disposes of lettuce. (-0) |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry
pasta.
Observed multiple containers of spices throughout kitchen without identifying label. PIC should label all working containers with
product name. (-1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed employee with a wiping cloth duct taped to a rod being used to clean the cook line grill. EHS advises staff to use a cleanable utensil that can withstand ware-washing, or make the wiping cloth used for this purpose (without sanitizer), single use only. Do not keep soiled wiping cloth at cook line stored improperly, and do not use duct tape on utensils used to clean food contact surfaces. (-0.5)
4-501.11 Maintain equipment in good repair. Observed two fryer baskets with deteriorated wire, no longer safe to use. EHS advises replacing baskets and not using damaged ones in meantime. EHS also observed cold drawers no in use with damaged exterior and insulation fully visible. Repair or remove broken equipment from the premises. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be
provided and available for use during all hours of operation.-Pf
Observed quat sanitizer hooked up to dispenser at chemical dish machine when chlorine is required (-0.5)
CDI- PIC correctly sets up chlorine sanitizer. PIC begins process of taking all dishes stored as clean through ware-washing again, to ensure proper sanitization. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other
soil accumulations.
Observed grease residue on food contact surfaces or some bakeware. Increased cleaning advised.
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris on outside and inside of equipment throughout kitchen. Lowboys, cold drawers, gaskets, doors, and racks require increased cleaning frequency and efficacy. (-1) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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.
Observed serious build up of dirt and dust in ceiling fans, siding coming away wall in corridor near walk-ins, broken floor tiles in multiple locations which are no longer cleanable. Repair at earliest opportunity. (-0.5)
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.
Observed food debris beneath equipment, ware-washing machine, etc. Ensure that beneath equipment is regularly cleaned to prevent pest harborage. |