| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking from an uncovered beverage at prep line. Improvement made since previous inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handling raw shrimp with bare hands then cooking hand handling utensil with cooked shrimp and moving gloved hand over cooked shrimp. CDI, PIC separated process of individual handling raw shrimp with a different employee handling cooked shrimp to prevent possible cross contamination from handling raw and ready to eat foods. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. Observed raw fish stored over sauce in walk in cooler. CDI, foods relocated for proper storage. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of tempura shrimp not date marked in walk in cooler. CDI, tempura shrimp voluntarily discarded by PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic chemicals stored over napkins in dry storage area. CDI, chemicals relocated for proper storage. |
|
41
|
0.50
|
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 wedged between prep tables. Observed in-use utensil stored in hot water in container at 113 degrees F. Observed single-service bowls used as scoops in food storage containers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked at storage rack behind dish machine. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single-service sauce containers being re-used for storage of other foods. Repeat. |
|
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 - Observed 3 lights out under hood ventilation system. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.13 Drainboards - C - Observed some water accumulating on end of clean drainboard at dish machine. Adjust so that they are sloped to drain. |