| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed opened package of ground beef beside cabbage on WIC rack. PIC states all produce is employee food only and EHS advises need to label both racks for employee food clearly, and ensure food for the operation is clearly separated.
CDI- Ground beef moved to rack below produce. No contamination observed. (-1.5) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stack of dishes and ice scoop stored as clean on rack with stickiness and food debris.
CDI- Dishes re-w/r/s. Risk control plan or permit action may result if repeat violation is not in compliance at next inspection. (-3) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed top layer of snow crab legs in cook line fliptop 2 at 48F and packaged butter portions above 70F in expo beverage cooler.
CDI- Butter voluntarily disposed, top layer of crab legs relocated to WIC. (-3) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed portioned cups of ranch and tartar sauce in beverage cooler prepped this morning labeled 06/22.
CDI- Prep date confirmed and items correctly dated, then relocated to WIC for rapid cooling. (-0) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
REPEAT.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed portioned TCS dressings cooling in broken beverage cooler above 70F. Also observed sliced sausage cooling in WIC with cellophane covering preventing entry of cold air.
CDI- EHS confirms time dressings began cooling and allows relocation to WIC to complete cooling. TCS foods shall not be stored in the beverage cooler until it’s in good repair, and pre-packaged foods only, per manufacturer. Cellophane removed from cooling sausage. (-1) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed crawfish thawing in container beside prep sink in undrained water at 65F.
CDI- Water drained, crawfish begin cooling. Proper thawing methods discussed with PIC. (-0.5) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed several dead roaches on floor in dry storage. PIC advised to remove dead pests promptly. Orkin verified as pest abatement service, and no contamination to food/equipment, live pests, of droppings observed. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed numerous used wiping cloths on prep tops throughout establishment and no sani-buckets set up for their storage. EHS directs PIC to set up sani-buckets for expo, cook line, dish area, and prep area. (-0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knives in bar area with blades between prep counters. EHS advises alternate storage.
CDI- Knives removed. (-0) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed unwrapped single service plastic containers on prep cart which was covered in food debris and soiled cardboard.
CDI- Cardboard removed, prep cart cleaned and sanitized, soiled single service containers exposed to food debris voluntarily discarded. EHS advises staff leave articles in their sleeves until use. (-0.5) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed 4 of 4 fryer baskets with deteriorated metal wire coming apart from frame, no longer safe to use. PIC states they have replacements onsite and will remove old baskets from service. (-1)
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed beverage cooler graded for pre-packaged foods only being used for portioned sauces. Replace with equipment graded for this purpose.
4-501.11 Maintain equipment in good repair.
Observed beverage cooler with ambient temp of 75F, not able to hold TCS foods. Do not store TCS foods inside until cold holding can be maintained.
4-502.11(A) Maintain utensils in good repair.
Observed wooden handled spoons at clean dish racks with large cracks and deterioration, no longer cleanable and smooth. Replace with items which can be washed and are in good condition.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed green cutting board in prep room with deep scoring, no longer cleanable. Replace. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed need for cleaning to outside of equipment and racks throughout establishment to remove stickiness, debris, oil residue, etc. increase cleaning frequency. (-1) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed hot water faucet of hand sink upon entrance to kitchen not working. Repair at earliest opportunity. Multiple other hand sinks available and hot water verified as available and meeting demands. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed large ice machine near back door not operational and stated to be unused, and no intention of use in future. Remove equipment which is no longer needed.
REPEAT.
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.
Observed need for cleaning at hand sinks and their attachments; soap and paper towel dispensers, walls, etc. Observed need for cleaning of floors throughout; food and dirt accumulating in corners, behind and beneath equipment. (-1) |