| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Through discussion with PIC and employees, determined no training on required reportable symptoms and illnesses is taking place in facility. Verification within 10 days. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Upon entry observed uncovered partially consumed beverages on plated food counter in kitchen. CDI- beverages removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P: Upon entry observed several employees at cook line using cell phones. When they realized an inspection was in progress, employees put away phones and resumed work with no hand wash. CDI- Directed all employees to wash hands; hands washed.
No signature due to Covid-19 precautions. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Discussion with bar employee indicated oranges and limes are cut at bar with bare hand contact. Did not observe the process. CDI- discussion and direction to use gloves when cutting bar fruit. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Observed raw shrimp over crab legs in reach-in. CDI- shrimp moved to below crab legs.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Unwashed oranges over RTE crab legs in walk-in cooler. CDI- items re-arranged to prevent contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Three compartment sink set up for processing had sanitizing solution at 0 ppm quat. CDI- call made to technician and facility will use dish machine exclusively until effective service delivered. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Shrimp coing out of wok to be plated was at 120F. CDI- shrimp returned to cooking process and reached 160 F in one minute. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: found red skin potatoes and corn on the cob holding below 135F. CDI both reheated to over 165 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found boiled eggs holding at 44F from previous day in prep top. CDI- discarded voluntarily. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found numerous tubs and containers of crab legs, boiled eggs, cooked mussels, cooked clams not date marked. Verification within 10 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Some cleaner bottles not labeled as to contents. CDI- bottles labeled. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Fish thawing in bust tub on prep table in standing water. |
|
41
|
0
|
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. Some scoops with handles down in dry foods. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Can wash hot water spigot damaged. Hot water somes out of wall when turned on. Verification in 10 days. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on dumpsters.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug on dumpster. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, garments stored in random areas of kitchen.
Observed much food in coolers that is not on menu. PIC stated it is all employee food. This food was mingled in with retail food throughout facility. Designate separate areas for all employee food and label as employee food. |