| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 Demonstration
The PIC was not a certified food protection manager and there were priority violations (see #8, 15, 23) The Person In Charge (PIC) shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code. The PIC shall demonstrate knowledge by having no violations of priority items during current inspection, OR responding correctly to the inspector's questions as they related to the specific food operation. Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) Certified Food Protection Manager
No certified food protection manager was present during today’s inspection. The Person In Charge (PIC) shall be a certified food protection manger who has shown proficiency of required information through passing a test that is a part of an accredited program. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 F and I When to Wash (P)
Food employees were observed touching raw animal foods, wiping hands on a cloth attached to their apron, then attempting to work with raw vegetables and ready to eat foods multiple times during the inspection. Food employees were also seen going in between the walk in cooler and the food work station without changing gloves and washing hands before. Food employees shall wash their hands and exposed portion of the forearms before working with exposed food, clean equipment and utensils; and during food prep as necessary to prevent cross contamination or after engaging in activities that contaminate the hands. In each of these instances the EHS stopped the employee and had them change gloves and washing hands before hands before donning a new pair. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification (C) (Pf)
When questioned about tag identification and record keeping for the raw oysters being served at the establishment, PIC was unable to give an answer for the amount of time to maintain raw oyster records. The identity of the source of shellstock tags or labels shall be maintained for 90 calendar days. EHS educated the PIC on proper oyster tag record maintenance, and EHS recommends creating an organized folder to maintain shellstock tags in chronological order.
3-402.11 Parasite Destruction
No parasite destruction for the raw or undercooked foods were able to be supplied during today's inspection. Raw, raw marinated, or partially cooked fish shall be frozen or stored at a temperature of -20C for a minimum of 168 hours. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed raw chicken being stored over ready to use sauces in bottom of prep unit. Observed raw shrimp stored too close to broccoli in grill reach in drawer, so that raw shrimp had the potential to contaminate broccoli. Food shall be protected from cross contamination by separating raw animals during storage, preparation, holding, and display from raw ready to eat food, cooked ready to eat food, and fruits and vegetables before they are washed. In each instance the foods were rearranged so that the foods were preventing potential cross contamination. -CDI |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
During today’s inspection several dishes that were drying after going through their dishwasher were observed the date marker stickers on them and food residue. Equipment food-contact surfaces shall be clean to sight and touch. Dishes were placed back on the soiled rack to be rehashed. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Adobo sauce made from fresh peppers was date marked from 4/12/26 making the date of inspection the 9th day it was still in the kitchen for service. Food shall be discarded if it exceeds 7 days from preparation. PIC voluntarily discarded the Adobo sauce- CDI |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are raw, undercooked, or not otherwise processed to eliminate pathogens
Several food items on the menu that are undercooked are missing the reminder. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote EHS has made this aware to the PIC. R |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Identifying Information, Prominence
A red bottle of containing a working spray bottle was not labeled . EHS mentioned all chemicals need to be labeled to PIC. 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. R |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11
The box of raw oysters for service were being stored underneath the racks in the walk-in. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. The oysters were lifted off the floor by the PIC. CDI Repeat |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required
Several service containers were wet stacked today. After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining. Containers were placed to be rewashed-CDI Repeat |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Torn gaskets were present on the grill drawers. The bottom of the prep unit has a large amount of standing water, indicating a leak. EHS recommends have the unit looked at or serviced. Equipment shall be maintained in good repair. Significant improvement was made on their walk-in cooler repair.
4-101.19 Nonfood Contact Surfaces (C) The wired shelving/racks throughout the kitchen are rusting and need to be replaced or repainted. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-501.12 Cutting Surfaces (C) The food prep unit's cutting board is significantly scored with cutting marks and has portions that are beginning to develop dark stains. The cutting board needs to either be resurfaced or replaced. Surfaces that are subject to scratching shall be resurfaced if they are no longer effectively being cleaned and sanitized. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces. The gaskets on the grill drawers have a significant amount of food debris. Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs (C) The garbage receptacle didn't have drain plug. Drains in receptacles and waste handling units for refuse shall have drain plugs In place. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Floors, walls, ceilings, throughout the kitchen and side prep area. Are all showing signs of damage, water damaged tiles, and paint peeling. Physical facilities shall be maintained in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Lighting in the above prep unit in side prep area was observed at 44 footcandles. Brighter lighting is still needed. The light intensity shall be at least 50 foot candles at a surface where a food employee is working and/or working with utensils and equipment.
6-202.11 (A) The lights above the prep table in the side prep area are lacking shielding, shielding is required. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-305.11 Designation - Dressing Areas and Lockers (C)
Employee cell phone and bagged employee food were being stored on the prep unit. Suitable facilities shall be provided for orderly storage of employee’s possessions. CDI- possessions were removed from the food prep area. |