| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed PIC touch cooked shrimp with bare hands.
CDI- EHS intervened and advised PIC not to do this going forward. Shrimp touched with barehand contact voluntarily disposed. PIC washed hands and donned gloves. (-2) |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed uncovered sheet pan of crab ragoon on sheet pan at bottom of chest freezer. EHS advised PIC to cover. (-0) |
|
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 many dishes on wall mount rack above 3 comp sink with food debris, dark residue, or other contamination.
CDI- All dishes re-w/r/s. EHS advised PIC to re-train staff on ware-washing efficacy. Ensure dishes are examined for proper cleanliness before arranging to dry and storing as clean. (-3) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed overfilled, top layer of breaded chicken in fliptop at 48F. Bottom layer observed at 41F and below.
CDI- EHS confirmed prep time and PIC removed top layer for rapid cooling in WIC. PIC advised all staff present not to load containers with food above the indented fill line. (-1.5) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 containers of cooked shrimp between 85-90F covered with tight wrapping before cooling in WIC.
CDI- EHS intervened and discussed proper cooling methods with PIC. Shrimp uncovered to allow entry of cold air. Cooling rate observed in compliance afterwards. (-0) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a few flies in establishment and side door not completely sealable, with 1inch gap open at top. Repair. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed several used wiping cloths on various prep surfaces and no sanitizer made up for their storage.
CDI- PIC makes sani-buckets with 100ppm chlorine for their storage. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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 oily cardboard lining the bottom of prep table across from 3 comp sink and oily cardboard laid across chest freezer to left of fryer baskets. EHS advised PIC to remove trash and not line food contact surfaces with potential contamination sources. No escalation of points due to vast improvement to cleanliness on outside of cooking equipment, as noted in last inspection. (-0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.
Observed substantial accumulations of grease across cook line ventilation hood. PIC states this is cleaned by another company every 4 months. Increase cleaning frequency and ensure repairs are not needed. No contamination to food or in use utensils/cooking equipment observed. (-0) |