| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee at beginning of inspection with a certified food protection manager certificate while cooking, hot holding, cold holding, and thawing were occurring. An employee with a CFPM certificate arrived at the end of the inspection. -REPEAT- -2 points- |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees wash hands for approximately 5-8 seconds then turn off faucets without using a barrier such as a paper towel. CDI - Employees were instructed on proper hand washing procedures and a discussion was had with PIC about training employees on proper hand washing procedures. -2 points- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with heavy build up of food and soil residues. Can opener was taken to three comp sink to be washed, rinsed, and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed kitchen mechanical ware washing machine with a chlorine sanitizer concentration of 0 ppm. A technician was called to service the machine and it was determined that sanitizer lines were broken. Technician repaired dish machine prior to end of inspection. -1.5 points- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bag of lamb under prep top table at 62F, two containers of cooked chicken wings, a package of goat cheese, a metal container of meat loaf, and a container of cooked black beans holding between 47F and 50F in walk in cooler. Items were prepared day prior and had not been removed from cooler. CDI - PIC voluntarily discarded food items that were out of temp. Cooler is mostly used to store alcohol but contained food items. PIC was advised to hold food items in walk in cooler at rear of establishment and only use cooler near kitchen to store alcohol. A VR is scheduled for 9/4/2020 to check cold holding status of cooler. -1.5 points- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 large container of cooked mac and cheese in rear walk in cooler with a date mark of 8/14. Once an item is cooked/prepared an establishment has 7 days to consume or discard item. - CDI - PIC voluntarily discarded item. -REPEAT- -3 points- |
|
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 spray bottle of unknown substance behind bar area. Substance was later identified to be chlorine bleach. CDI - PIC properly labeled spray bottle with name of contents. -0 points- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed metal container of shrimp and fish sitting in prep sink thawing at room temperature. Potentially hazardous food shall be thawed under refrigeration, completely submerged under running water at a temperature of 70F or below, or by the cooking process. CDI - PIC moved shrimp and fish to walk in cooler. -0 points- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in establishment during inspection. A VR is schedule for 9/4/2020 to determine if establishment has obtained a thin probed thermometer. -0.5 point- -VR 9/4/2020- |
|
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 and fruit flies throughout kitchen area. Recommend controlling and preventing insect infestations. -0 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of onions and bag of seafood breading stored on floor in dry storage area. -0 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed walk in cooler near kitchen maintaining a temperature of 52F during inspection. Food items in cooler were cold holding at temperatures between 47F and 50F. PIC voluntarily discarded food. A VR is scheduled for 9/4/2020 to determine if walk in cooler has been repaired and can maintain temperatures of 41F or less. -1 point- -VR 9/4/2020 |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris and oily residues on equipment surfaces and equipment handles throughout establishment. Observed old food and oil on flooring of walk in and reach in coolers and inside of microwave oven. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 heavy debris, oil, and food residues throughout establishment. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks on salad prep table, on shelving with spices and mixes, and phones on prep surface areas. Recommend designating an area for employee drinking and possession. -REPEAT- -0.5 points- |