| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw ground beef was being stored above raw salmon in the drawer cooler. Food shall be arranged in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. (CDI - Raw gound beef was moved to the bottom drawer.) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf - Multiple pans were stacked on the clean rack for re-use with encrusted food left inside. Multiple knives were found on the magnetic knife block with food encrusted on the blade of the knife. Equipment and utensil, food contact surfaces, shall be clean to sight and touch. (CDI - All pans were moved to the warewashing area and properly cleaned)
4-602.12 (B) Cooking and Baking Equipment - C - Microwave above the fish prep station was found with food residues and debris on the inner portions and door. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice shield in the ice bin has mold growth. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf - Several containers of TCS foods were found in the walk-in cooler with the date marking of 4.24.26 when items were prepped on 4.20 and 4.21. Ensure proper date is used when date marking TCS foods. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. (CDI - Correct dates were known for the items, so containers were properly marked) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - Pf - One chlorine sanitizer bucket was not labeled, under the back prep table. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (CDI - Bucket was properly labeled)
7-201.11 Separation-Storage - P - One bottle of Dawn powerwash was being stored on the back prep table with single use and foods items. Store poisonous or toxic materials below or away from food, equipment, linens, single-service, and single-use articles. (CDI - Dawn was moved to the chemical rack) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Cornbread was being stored uncovered on the canned goods racks without a covering. Food shall be protected from all sources of contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping clothes were being stored on the bottom of the prep table next to the sanitizer bucket. Ensure wet wiping clothes are being stored inside the approved sanitizer. Wet wiping cloths shall be stored in a container of approved sanitizer between uses. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Multiple clean hotel pans were stacked without air-drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, and may not be cloth dried unless they have been air-dried and need polishing.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Clean hotel pan lids were beings stored in a dirty bin in the warewashing area. Clean utensils, linens, equipment, and single-use/service items shall be stored in a clean, dry location. |
|
46
|
0.50
|
Gloves used properly |
Yes |
Yes
|
No |
3-304.15 (A) - Gloves, Use Limitation - P - One food employee was observed handling clean utensils and equipment handles after touching raw pork without cahnging gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (CDI - Employee removed gloves and properly washed hands, education provided) |
|
47
|
0.50
|
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 - Reach in cooler, next to the fish breading station, has a damaged handle; replace/repair handle. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - C - Equipment handles throughout the kitchen need cleaning due to food residue build-up. Shelving throughout the kitchen needs cleaning due to food debris and dust build-up. Non food contact surfaces shall be maintained free of dust, dirt, food residues, and other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Drying Mops - C - Mops were being stored upside down with the mop heads pointing upwards. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Store with mop head down and the handle upward so mop handle is not contaminated. |