| 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 employee washed hands and turned off faucet without a barrier. EHS intervened and PIC helped translated on using a barrier to turn off faucet after hands are washed. CDI: Employee rewashed hands correctly. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by the walk in cooler and hand sink by oyster prep unit inaccessible. Make sure all hand sinks are accessible for employees to wash hands. CDI: An employee cleared boxes for accessibility and PIC moved mobile ice bin for accessibility. |
|
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 produce from washed ready to eat vegetables in the walk in cooler. CDI: PIC rearranged storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above cooked lobster in the walk in cooler. CDI: PIC rearranged storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with buildup of debris. CDI: PIC removed to dish pit to be cleaned.
Observed both soda guns at the bar with buildup inside the nozzles.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute with black buildup. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 a pan of crab legs dated 5/27 in walk in cooler. CDI: PIC voluntarily discarded. No points escalated due to date marking system throughout the facility is strong. If date marking is out the next time, full 3 points will be taken. REPEAT VIOLATION |
|
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 one squeeze bottle of whirl butter with no label. |
|
39
|
0
|
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 bucket with wiping cloths stored under prep sink in frontline by the oyster prep unit.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth stored on side of trash can. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed paint chipping of the lemon squeezer utensils. CDI: PIC discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat slicer with food debris on nonfood contact areas. PIC stated meat slicer was clean and should be cleaned after every use. REPEAT VIOLATION Previous violation corrected, however the meat slicer has been out of compliance for cleanliness on several previous inspections. EHS will follow up with facility to ensure that proper training and follow up is done regarding routine cleaning of the slicer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observe heavy dust build up throughout facility AC vents and ceiling tiles adjacent to the vents. REPEAT VIOLATION |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee's personal items and bags stored on prep top and within dry food storage. Provide a designated area that does not contaminate food contact surfaces and/or food. |