| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certification. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
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 Employee observed washing hands for a few seconds then turning off faucet handles with bare hands. CDI. Employee educated and rewashed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf All three handsinks in kitchen observed without paper towels or drying method. CDI. Paper towels retrieved. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken observed over whole pork, ground pork, and ready to eat cheese in reach-in cooler. Raw chicken observed above ready to eat soup in walk-in cooler. Manager arranged some foods. EHS will return no later than 10/8/2020 to verify storage in coolers is correct. Repeat violation. |
|
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 Multiple containers and bowls observed with food debris that were deemed clean by manager. CDI. Dishes rewashed. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Cooked beef cooked and cooled last night at 7PM observed at 44F in walk-in cooler. CDI. Discarded. Repeat violation. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several foods in walk-in cooler observed with no date marking. Some foods dated during inspection. EHS will return no later than 10/8/2020 to verify date marking has improved. Repeat violation. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Shrimp ceviche is being offered on menu with no consumer advisory. EHS will return no later than 10/8/2020 to verify consumer advisory has been added correctly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Several foods are being cooked in deep, large pots and being stored in walk-in cooler overnight to cool without stirring or portioning. Beef that was cooling in large pot overnight found to not meet temperature parameters. Food was placed in more shallow pans. Repeat violation. |
|
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. One roach found in utensil basket. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
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. A few soiled wiping cloths observed on counter. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Small to-go containers with no handles being used for dry ingredients. Repeat violation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Bowls and pans are being stacked together wet. Repeat violation. |
|
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 A few utensils observed with melted handles and no longer cleanable.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed heavily scratched and need resurfacing or replacing. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit observed for quat sanitizer being used. EHS will return no later than 10/8/2020 to verify test strips have been obtained. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open on dumpster door. |