| 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 food handler wash their hands and then recontaminate by turning off the faucet with their hands. CDI- Food handler rewashed their hands. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 Parasite Destruction - P While reviewing the menu, salmon is offered undercooked to the consumer. PIC unable to provide parasite destruction letter from the Salmon supplier. Verification visit required no later than 8/13/2020. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produced over ready to eat produce in the walkin cooler. CDI- PIC relocated the unwashed produce below Ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chemical sanitizing dishmachine not sanitizing during inspection. PIC has contacted Ecolab to resolve. Verification visit required.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine in need of cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following foods above 41F: Beer batter 58 (breading station); Prep cooler 1:sliced tomatoes 45, cut lettuce 43, black beans 43; Prep cooler 2: diced chicken 46-48, ; prep cooler 3: queso 48; sliced tomatoees 48, pepper jack cheese 45, swiss cheese 45. CDI- All food mentioned above were voluntarily discarded during the inspection. |
|
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 Observed chicken wings cooling in a deep pan, recently diced tomatoes and pasta in a deep container and covered. Observed some items in prep top coolers prep today and not properly cooled prior to placing in the unit - diced tomatoes, diced chicken, black beans. CDI - PIC quickly cooled chicken wings, pasta and diced tomatoes in shallow pans and placed in the walk-in freezer. Sliced tomates and cut lettuce in the prep coolers were either allowed to be placed back into the walk-ins to quickly cool down. Black beans and diced chicken were voluntarily discarded. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottle of water above the grill unlabeled. Observed spices at the prep line unlabeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed a fly light installed above the food prep sink. Contact pest control company and have them relocate to a location to prevent contamination of equipment and food.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Contact your pest control company to resolve. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor throughout the kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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. Observed bar utensils stored in soda water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed non-food contact wooden plates no longer easily cleanable. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink in reach in cooler and employee food. |