| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed three (3) hand sinks (fryer area hand sink station, ware washing area hand sink station, and ice standing hot cabinet hand sink station) with no paper towel and/or inaccessible paper towels (dispensers not functioning) at start of inspection. No other hand washing or hand sink supply citations were observed at time of inspection. CDI - PIC provided paper towel from readily available supply. Paper towels were placed adjacent to each handsink or reloaded into functioning dispensers. REPEAT. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of cooked ribs in fryer area prep top contacting one bottle of horseradish sauce (bottle stored within plastic bin) CDI - Bottle was removed from container and placed in dessert area RIC. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) unlabeled salt and seasoning shakers at fryer area, as well as two (2) unlabeled spice shakers at the smoker area prep table and one (1) unlabeled water bottle at the grill area. EHS and PIC discussed effective labeling methods for difficult to label items, including labeling stations where working containers were placed. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 three (3) packaged food items (box of shredded cheese blend, boxed jalapeño peppers, pickle bin) stored on the floor of WIC. CDI - Prior to end of inspection, items had either been fully used (in the case of the pickles) or elevated to proper storage. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees engaged in food prep (chopping and plating cooked meats for catering) with watches and wristbands. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) recently washed rinsed and sanitized metal bins wet nesting. CDI - Bins were separated out to allow for effective air drying. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately two (2) stacks of single service fry baskets and three (3) stacks of to-go boxes stored with exposed food contact surfaces to the fryer area and prep table, respectively. CDI - Single service articles were reoriented to prevent contamination. REPEAT
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed four (4) boxes of single service articles (lids, plastic cups) stored directly on the floor of outdoor storage shed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one (1) torn gasket at fryer prep drawer. Repair and replace equipment components as needed. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed approximately three (3) metallic bins on drying racks with dried label residue on non food contact surfaces. CDI - Bins were pulled and placed in three compartment sink for corrective cleaning. Clean utensils and equipment such that residue is effectively removed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two (2) loose tiles at floor drain in front of steam kettle. Minor water accumulation was observed at loose portion of tiling. REPEAT. |