| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - The food establishment shall have written procedures to follow when responding to vomit or diarrheal events that involve discharge of related matter to surfaces in the facility.
*Vomit and diarrhea procedure was unable to be located by PIC.
CDI-PIC was provided with a copy. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
Yes |
3-301.11 - Preventing Contamination from Hands: Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P
*Observed PIC put seasoning on ready to eat foods and touching cooked bread/pitas when plating with bare hands multiple times and sending direct to customer. Foods need to be cooked to 145F if they are contacted with bare hands.
CDI-PIC washed their hands and was discussed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
*Handwashing sink in dish room was missing a handwashing sign.
CDI-sign was provided to PIC. |
|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 - Food Contact with Equipment and Utensils: Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. P
*In all prep tops, observed several bowls stored in pans of food. Bottom of bowls are not cleaned and sanitized and they shall not be stored contacting food.
CDI-bowls were moved to reach ins.
3-304.15(A) - Gloves, Use Limitation: Discard gloves after a task is complete or any time they are damaged or soiled. P
*Observed PIC grab a raw hamburger and then preparing ready to eat foods without washing their hands or changing gloves.
CDI-Discussed with PIC. Hands were washed and gloves were changed.
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*In chest freezer and 1 door freezer, observed several uncovered containers of food. These need to be kept covered.
CDI-food was covered. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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
*Observed suspected microbial growth on lid of ice bin when wiped. Some dishes had food residue on them on dish rack.
CDI-lid and dishes was moved to 3 comp to be rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
*Several items in prep unit across from grill were 48F-59F including corn salsa, bean salsa, Cuban pork, cheese, chicken, shrimp, and cheese. Several items were double stacked and items on top were at higher temperatures than pans of food on bottom. Cheese and Cuban pork were voluntarily discarded. Verification required in 3 days. Ensure prep unit is repaired. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Pf
*No consumer advisory was observed on menus. Establishment serves undercooked steak and fish. Will need to return for verification in 10 days. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
*In front of cookline, observed sanitizer wipes and sparklers stored above bag of onions. Several boxes of gloves were stored below bottles of insecticide in dish room. Sanitizer buckets were stored on prep tables and counters throughout kitchen. Store buckets on lowest shelves.
CDI-items were rearranged. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings.
*Back door to deck does not have a self closure and stays open. Several doors of restaurant were open at beginning of inspection.This may be allowing flies to enter establishment. Ensure doors remain closed and a self closure is installed on any that do not self close fully.
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
*Observed multiple flies throughout kitchen. Live roach was observed on floor near cookline. Ensure pest control is used to limit pests in kitchen. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
*Observed a container of meat stored on floor of walk in cooler. In walk in freezer, several packages of meat were also stored on floor.
CDI-food was moved off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Tape is being used to repair handle on stacked 2 door reach in. Shelves of walk in cooler are rusted and need to be repaired.
4-101.11 - Characteristics: Multiuse finish must have a smooth, easily cleanable surface.
*Several plates were chipped on edges. These need to be discarded when they become damaged. |
|
52
|
2
|
Sewage & wastewater properly disposed |
Yes |
Yes
|
No |
5-403.11 - Approved Sewage Disposal System: Sewage shall be disposed through a public sewage treatment plant or an approved individual sewage disposal system. P
*Facility has approved for 60 seats. Facility currently has 126 seats. Some seats will need to be removed.
CDI-onsite was notified. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 - Outside Receptacles: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
*Both dumpster doors were left open. Ensure these are kept closed to prevent attracting pests. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Walls of walk in freezer are peeling and need to be repaired. On ceiling of walk in cooler, observed heavy dust buildup. This needs to be cleaned. Floors tiles in dish room are cracked and need to be repaired. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas, 20 foot candles in warewashing, handwashing, toilet rooms and self-service areas, and at least 50 foot candles in areas where food is handled.
*Walk in freezer light is not working and needs to be repaired. Light intensity is below 5 foot candles with door open.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*Observed drink and phone on prep table near cook line. |