| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Observed a food employee use their gloved hands to use the water at a handwashing sink to rinse out a single-service aluminum pan. After correcting on using a handwashing sink, the employee discarded their gloves grab a soiled and then proceeded to put on new single-use gloves. CDI- Educated on needing to wash their hands before putting on new gloves. Had them wash their hands. Food employees shall wash their hands before donning new single-use gloves when changing tasks.
2-301.12 Cleaning Procedure (P)- When having the food employee wash their hands before donning new single-use gloves, observed the food employee cut off the water with their bare hands. CDI- Had PIC translate and correct the employee and talk them through the correct way to wash their hands. The food employee rewashed their hands. When washing hands, food employees shall protect their hands from recontamination when turning off the water by use of a barrier. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Observed a food employee use the kitchen handwashing sink to rinse out a single-service aluminum pan. CDI- Educated on use of a handwashing sink. Pan was voluntarily discarded. Handwashing sinks shall be used for handwashing and for no other purpose.
6-301.14 Handwashing Signage (C)- Observed there was not a handwashing sign at the handwashing sink in the kitchen and the dishwashing area. Need to have a handwashing sign posted. All handwashing sinks shall have signage posted to remind employees to wash their hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Observed in the cook line prep cooler, raw beef being stored above raw shelled-eggs. Observed in the indoor walk-in, ready-to-eat lettuce being stored below raw fish. CDI- Eggs and beef were switched in the prep cooler. Lettuce was moved to the other shelf with the other ready-to-eat foods. Foods shall be stored based on their final internal cooking temperatures. Raw proteins shall be stored below ready-to-eat foods. ~REPEAT~ |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)- Observed two spray bottles of a yellow-color solution being stored at the 2-bay without any labeling. When asked, the staff stated it was Clorox. Observed a spray bottle at the server cart with the same solution labeled sanitizer. When checked, the solution did not register as chlorine. When asked, another staff member showed the REHS that the chemical was peroxide disinfectant. Observed at the server area, an unlabeled bucket of solution with a wiping cloth stored in it. When checked, the chlorine solution measured between 500-800ppm in concentration. CDI- Spray bottles were labeled and corrected. Bucket was discarded and a new sanitizer solution was prepared that measured 50-1100ppm. Bucket was labeled. Working containers of chemicals shall be labeled with the common name of the chemical. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Observed jugs of drink mix and buckets of salsa being stored on the floor of the indoor walk-in. Needs to be stored off the floor. Food shall be stored in a manner to prevent the contamination of the foods and at least 6 inches off the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Observed wiping clothes being stored in a bucket of chlorine sanitizer solution in the kitchen. When measured, the concentration of the chlorine solution was between 500-800ppm CDI- Staff replaced the sanitizer solution. New solution measured 50-100ppm. Wet wiping cloths shall only be stored in containers of sanitizer solution that meets manufacturer's specifications (Chlorine: 50ppm - 100ppm). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Observed the outdoor walk-in door was not staying closed without being manually latched by staff. Observed a handle was broken on the door of the tall reach-in in the kitchen. Needs to be repaired or replaced. Equipment shall be maintained in good repair. ~REPEAT~
4-205.10 Food Equipment, Certification and Classification (C)- Observed the establishment is reusing bulk sour cream buckets for all of their food storage and sanitizer buckets. Buckets are not rated to be repeatedly washed and reused. Need to replace with containers made to be reused. Food equipment shall be certified and classified for sanitation by an American National Standards (ANSI)- accredited certification program. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Observed some food debris in the bottom of the tall reach-in cooler in the kitchen. Needs to be cleaned. Nonfood-contact surfaces of equipment shall be cleaned at a frequency to prevent build-up. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Plumbing kept in good repair (C)- Observed that the handwashing sink in the kitchen has a slow draining drain and almost overflowed the basin when washing hands at beginning of inspection. Needs to be serviced. Plumbing shall be maintained in good repair. ~REPEAT~ |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C)- Observed the lid to the dumpster was open during inspection. Need to keep closed. Outdoor receptacles for refuse shall be kept closed with tight-fitting lids and doors. ~REPEAT~ |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Observed some broken and damaged floor and coving tiles in the kitchen and bar area. Needs to be repaired. Physical facilities shall be maintained in good repair. ~REPEAT~
6-501.12 Cleaning, Frequency and Restrictions (C)- Observed the fabric curtain for the doorway between the kitchen and the server area/dishpit is visibly soiled. Needs to be cleaned. Physical facilities shall be cleaned at a frequency to keep them clean. ~REPEAT~ |