| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate 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 an employee making bare hand contact while in the process of cutting carrots.(CDI) Employee was asked to wash hands and don gloves before finishing the cutting process. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags stored outside of chorological order with missing dates. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Foods shall be properly separated in freezer when removed from original packaging. Observed raw beef stored above cooked beef. (CDI) PIC reorganized cooked beef above raw beef food. Observed only one package not meeting rule requirement. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes such as sauce squeeze bottles with sauce and pans build up from previous uses. Ensure dishes are being effectively washed, rinsed, and sanitized to remove debris. Dishes were placed in the dish pit for recleaning. Ensure that food thermometer is being sanitized between uses. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed London broil cooked during the inspection to a temperature of 95F. PIC stated that food will then be cooled and used on a different date. On the next date food will be fully cooked. Food shall be fully cooked through a continuous cooking process. EHS advised to store food raw until fully cooked. In order to use this method of cooking, application from health department is required. Emailed with inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF TCS foods found on speed racks made greater than 24 hours before shall be labeled with a date mark. Observed items such as braised beef and cooked vegetables without a date mark. (CDI) Speed rack was date marked during the inspection. |
|
26
|
1
|
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 Ensure that chemicals placed in working containers are properly labeled with the common name for its contents. Observed some containers containing chemicals without labels present. Bottles had checkmarks listed to specify contents without indications made. (CDI) Bottles labeled during the inspection. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Thawing shall be conducted under 70F running water, under refrigeration, or as part of the cooking process. Observed shrimp thawing in standing water at temperature of 37F. ater temperature was 83F. Use an effective thawing measure in warmer months. (CDI) Water was turned on and ice was added to ensure shrimp was below temperature. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Ensure that employees with beards are effectively covering beards to prevent possible contamination of foods. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut melon peeled and diced, not washed. (CDI) EHS advised PIC of the same knife used for clean and soiled produce. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Clear containers need to be stacked in a manner that allows them to effectively air dry. Food establishment shall implement pyramid stacking to combat air drying issues. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Ensure that food establishment is removing any broken or cracked containers from use as needed.
4-501.11 Maintain equipment in good repair. Observed paper towel dispenser with towels, not in working condition due to batteries. Repair as needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Ensure the doors remain closed to prevent a possible harborage or attraction of pests. (CDI) PIC closed during the inspection. |