| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A) EHS observed two ServSafe certificates without expiration dates that were not real. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. C |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 EHS observed no hand-washing sign at the hand sink. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. C
CDI: EHS provided a hand washing sign. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 EHS observed shrimp above RTE sauce packets in the two door make unit.
(2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. P
CDI: PIC moved the fish.
3-302.11 EHS observed food in the reach-in units without lids. (4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings. C |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT. 4-602.11 EHS observed an ice machine with visible build-up that needs to be cleaned. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. C
4-601.11 EHS observed a rice warmer with visible soil accumulation. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
CDI: PIC moved the rice warmer to the three-compartment sink to be rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 EHS temped fish, tomatoes, and lettuce in cold holding above 41 degrees. An ambient air temperature indicated the unit was 51 degrees, and PIC stated the unit was turned off earlier while restocking. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At (41 F) or less. P
CDI: PIC voluntarily discarded the fish, tomatoes, and lettuce. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
REPEAT. 3-501.17 EHS observed TCS foods held over 24 hours without a date mark.
(A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
CDI: PIC added the date to the TCS foods without a label. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
REPEAT. 7-102.11 EHS observed a bottle of bleach without a label. 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. Pf
CDI: PIC added a label to chemicals. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 EHS observed reduced oxygen packaged fish thawing in the chef drawers without a slit cut in it. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. C
CDI: PIC cut a slit into the package. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 EHS observed onions and fryer oil stored on the floor in the water heater room. (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. C |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT. 3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon. C |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 EHS observed dishes wet stacked. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. C |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT. 4-501.11 EHS observed
- ice buildup in the walk-in freezer
- door to the make unit needs to be resecured
- the artic air unit is non functional and needs to be repaired.
- multiple torn gaskets on non-functioning equipment
Equipment shall be maintained in good repair. C |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT. 4-601.11 Detail cleaning is needed along the gaskets of units, the hood filters, and inside the reach-in units. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. C |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 EHS observed no backflow on the mop sink with a continuous pressure hose attached. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. P
CDI: PIC unhooked the hose with the sprayer until an approved backflow prevention device can be purchased.
5-205.15 EHS observed a leak at the back hand sink. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. C |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT. 6-501.12 Clean the floors, walls, and ceilings. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. C
6-501.11
- repair the cove base at the register.
- repair the low grout
PHYSICAL FACILITIES shall be maintained in good repair. C |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 EHS observed employee drinks stored with food items in the dry storage. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. C |