| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Noted a knife stored clean that had food debris and residue on it. A lid stored on the clean dish shelf that had sticky residue and a dead cockroach on it. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) CDI- Person in charge voluntarily discarded the container lid and sent the knife through the dish machine.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)- Facility stores in use seafood batter in a container on the top of the cooler at ambient temperature. REHS observed person in charge place raw shrimp in the batter and asked how frequently they change the batter. Person in charge stated it is changed once daily. (C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P CDI- Person in charge placed a time sticker on the container and will discard and replace every 4 hours. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Spring mix in the service line low reach in at 47F. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) CDI- Person in charge voluntarily discarded the spring mix. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Noted hard boiled eggs that were cooked yesterday in the walk in cooler with no date marks on them. Cooked lobster in the low reach in the was opened and portioned on Tuesday was missing a date mark. (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF) CDI- Person in charge dated. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) REPEAT- Observed a spray bottle of glass cleaner that was not labeled. 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. CDI- Person in charge labeled spray bottle.
7-207.12 Refrigerated Medicines, Storage (P)- Observed Tylenol stored over the prep surface by the tall reach in freezer during the inspection today. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Tylenol was moved. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- Coleslaw was cooling in the walk in cooler while tightly covered and shredded lettuce was prepped and immediately put in the flip top to cool. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
Do Not Cool in Flip Tops.
CDI- Coleslaw was uncovered and lettuce was moved to reach in freezer. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
Yes |
6-501.111 Controlling Pests (Pf) REPEAT- Observed multitudes of live cockroaches in the kitchen. They were under the handsink, under and in the 3-compartment sink, in containers that cleaned dishes were being stored in, in and around the sanitizer dispenser, and around the floor drain of the 3-compartment sink. Noted multiple dead cockroaches on the floor and shelves arounf the 3-compartment sink. Noted live and dead cockroaches on cleaned and sanitized equipkment that was being stored during the inspection. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; Pf and
(D) Eliminating harborage conditions.
Verification required. I will return within 10 days to ensure that pest control has come out and serviced the establishment.
6-202.15 Outer Openings, Protected (C)- REPEAT- The door knob was missing on the back door and light could be seen from the outside. Door was also not fully closing. (A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C) Replace door knob. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C)- Observed food employee wearing a watch while participating in food prep and handling. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.(C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)- Multiple containers that were holding cleaned utensils, and container lids had food debris accumulation and residue in them. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted. |
|
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; REPEAT. Torn gaskets on both doors of the low reach in freezer and cooler drawers. The shelves in the walk in cooler were rusted. The bottoms of prep tables are beginning to rust out. Noted a few cracked container lids on the clean dish shelf. Equipment shall be maintained in good repair. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace gaskets and shelves. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)REPEAT-All gaskets on coolers are soiled with food accumulation and build up. All equipment throughout the facility has a thin layer of grease accumulation. Cleaning needed of the inside of the coolers and freezers. Deep cleaning needed. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean nonfood contact surfaces. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 System Maintained in Good Repair.-REPEAT- Slow drain noted at the front handsink today. Maintain a plumbing system in good repair.
5-202.13 Backflow Prevention, Air Gap (P)- Observed the hose at the mop sink laying in the mop sink below the flood rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P CDI- Person in charge hung the hose up and provided and air gap.
Points maintained at half due to items for improvement. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P)- The floor drain at the 3-compartment sink is draining very slowly and the wastewater was almost to the flood rim during the inspection. The drain pipe at the rinse compartment of the 3-compartment sink is not draining and overflowed onto the floor where the air gap is provided under the rinse compartment. Maintain sanitary sewage system.-P Verification required. I will return within 72 hours to verify that the flood drain and drain pipe at the rinse compartment are draining properly. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT- Deep cleaning on the walls and floors throughout the entire kitchen. Pay extra attention to floors and walls under/behind equipment and areas around sinks that are high splash areas. Cleaning needed of the drain pipes and the floors around the drain pipes. The soap and paper towel fixtures at both handsinks need cleaned. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)-REPEAT- Damaged baseboard underneath the clean dish shelf. Multiple holes in the wall behind 3-compartment sink that need to be filled in. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)-REPEAT- Observed employee's personal belongings (keys, phone, speaker) and drinks on prep surfaces throughout the kitchen, as well as, on the dry storage shelf over food and single service items. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. |