| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee go from washing dishes to donning gloves and conducting food prep. CDI/CBI- Education was given to employee on proper hand washing. Observed adequate hand washing from that point forward. 0 points. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not marked with sell by date and not in chronological order. CDI/REPEAT- PIC used computer systems to backdate all times that shellfish was sold. Shell stock tags were also placed in chronological order during the inspection. - 1 point. Adjust violation or risk losing double points in future inspections along with possibly being placed on risk control plan. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed main dish machine not properly dispensing chemcials during inspection. CDI- service tech came onsite to properly adjust chemical dish machine so that it is adequately dispensing 50-200 ppm. -1.5 points |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food items on TPHC board marked with time that was not currently out on time. CDI- Time boards were adjusted to reflect actual time of foods going out for time. REPEAT - 2 points. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed one chemical bottle unlabeled. CDI- bottle was labeled. 0 points. |
|
31
|
0.50
|
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 large containers of lettuce and chicken cooling while fully wrapped inside of refrigeration prone to a lot of prep activity. CDI- education was given on proper cooling methods. Food items were placed in shallow amounts, uncovered and placed in WIC. -.5 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed a container of lemons being stored inside of ice bin where the ice is used as an ingredient for beverages. CDI- ice was melted to be discarded. - 1 point. |
|
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 in use utensil being stored in water that was less than 135. CDI- water was heated to be at 135 to hold utensils. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C/4-501.12 Cutting Surfaces - C Replace rusted shelving under prep counter across from dish machine. Replace or resurface cutting board at cold hold protein prep station. 0 points. |