| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 food employees handle clean utensils after handling soiled
utensils, without washing hands. CDI, employees were corrected by instruction. Employees returned to wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves to handle clean utensils without washing hands. CDI, corrected by instruction. Washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink in kitchen, behind door, blocked by door, trash can and mop bucket. CDI, items moved.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no accessible soap at handwashing sink in bar area. Soap provided. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 several items with expired date marks. CDI, PIC voluntarily discarded items.
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 tcs items such as deli meat and lettuce without date mark. Items were opened more than 24 hours before inspection. CDI, PIC voluntarily discarded foods. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC procedures not available. Observed Items on TPHC labeled only once per week on board. CDI, TPHC procedures template filled out and provided during inspection. Items on TPHC voluntarily discarded by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer not labeled. CDI, bottle labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at concentration greater than 200ppm. CDI, sanitizer diluted. |
|
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 flies in kitchen. |
|
38
|
0
|
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 employees with hand jewelry.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without head covering. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, not in sanitizer. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer strips not provided. VR |