| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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
Observed employee not washing their hands for long enough. Also observed another employee turn off the hand sink with clean hands instead of a paper towel. CDI-Stopped and manager instructed proper hand washing to the employees.
*After instruction from manager, hand washing was very good.* |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the hand washing sink. CDI-Paper towels were brought out. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken stored above raw fish and ground beef in the walk in cooler. CDI-The chicken was moved to the bottom shelf. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed food buildup on the pans stored on the clean equipment rack. CDI-The pans were sent to the 3-comaprtment sink for proper washing, rinsing, and sanitizing. REPEAT.
*Huge improvement on cleaning processes from last inspection. Points were decreased.* |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed rice only cool 20 degrees in 1 hour and 20 minutes. This is not fast enough. CDI- The rice was placed into two portions to facilitate cooling faster. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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
Observed rice cooling in a large container. It was too large to facilitate proper cooling methods. CDI-The rice was split into two containers. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the walk in cooler, the tall reach in cooler, the flip top cooler, and to the shelves holding the clean equipment. Have cleaned. REPEAT. |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak at the vegetable prep sink plumbing and faucet handle. Have repaired. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 cleaning needed underneath the beer shelves in the beer storage room. Have cleaned. REPEAT.
*Huge improvement on cleaning of the floors and walls. Keep up the good work. No Points.* |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee drinks and cell phone being stored on prep counters upon entering the kitchen. CDI-The items were removed. |