| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Drink cup observed on prep table in the back of the kitchen and on the dry storage shelves. Cups discarded during inspection, CDI. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 - Pf Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. No papertowels observed at sink upfront beside drink station, PIC replaced paper towels. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4) - C Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings. Cover all foods in walkin cooler with a lid to prevent contamination. Sauces in walk in cooler found without lid stored under existing ready-to-eat foods. Lids placed on containers during inspection by PIC, CDI.
3-302.11(A)(2) - P Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas. Raw sausage found stored above onions in walk in cooler. Sausage moved to above chicken in walk-in cooler, CDI.
3-304.11 - P FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code or SINGLE-SERVICE and SINGLE-USE ARTICLES. Establishment found using to-go plastic bags to store food in walkin freezer. Establishment must use a food grade bag or approved equipment to store items to prevent contamination. Items pulled to put into containers and on shelves in metal cabinet for storage, CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment, food contact surfaces, and utensils shall be clean to sight and touch. Pf Dishes found on clean storage shelf that were greasy and had food debris on surfaces. Items moved to dish area, employee begin to re-wash dishes, CDI. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P Container of cheese found on the hot holding line and inside the warmer at 110F. Cheese was placed onto line 30 minutes before inspection began (new container, full to the top of the container). PIC had the employee reheat to 165 where the cheese was placed into the hot-holding cabinet and back onto the serving line. Discussed with PIC to only use containers that fit into hot holding case. Cheese was found in a water bath on the holding line, with no direct heat on the cheese. CDI |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Pf TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed (A)Under refrigeration that maintains the FOOD at < 41°F (B)Completely submerged under running water at a temp of <70°F w/sufficient velocity to agitate & float off loose particles in an overflow & does not rise above 41°F for < 4 hours (C)As part of a cooking process, or thawed in a microwave and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process.(D)Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed & prepared for immediate service in response to an individual CONSUMER'S order. Shrimp found thawing in the prep sink soaking in water, shrimp temperature found at 30F. PIC moved shrimp to the walk-in cooler to thaw. CDI |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - C Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 and laundered daily as specified under 4-802.11(D). Wiping cloth found stored in handwashing sink. PIC moved towel to dirty linen bag and discussed with staff proper storage of wiping clothes. CDI |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B) - C 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. Two pans found stacked on top of each other, and all other dishes were on a drying rack found inverted to allow air drying. Both pans where re-washed during inspection and placed in the proper drying position, CDI. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
Repair handle on reach-in freezer beside cook line: black handle broken, shelves in walk-in cooler: observed rusty, dish area shelves: observed rusty/peeling, and shelf beside grill line: found rusty. Replace all rusty items with approved shelving/parts. Walk in floor surface not in good repair; floor found not properly sealed where panels are no longer attached. Water was found under panels that were lifting. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 - C A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - C (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur. Designated area needed for first aid, employee chargers, lotion, and other personal items. Items found stored on dry shelving shelves throughout kitchen. Items moved to bottom shelf, stored in a closed container. Train all staff to place personal items withing the designated area. |