| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed multiple employee beveages on food prep surface. CDI- removed |
|
6
|
2
|
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 food employee recontaminate hands on handles.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees donn gloves with no hand wash first.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handle employee beverages with gloves and not reglove or wash hands. CDI- coaching provided; hands washed and gloves donned |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
3-402.12 Records, Creation, and Retention - PF Observed live clams and no shellstock tags. CDI- discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins in top of unsealed prep unit with ready to eat foods below. CDI- re-organized
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed romaine stored directly on refrigeration rack. CDI- discarded
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -PObserved food employee handle employee beverages with gloves and not reglove or wash hands. CDI- coaching provided; hands washed and gloves donned |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, mixer and cutter machines with slight food debris missed during cleaning. CDI- removed to re-wash |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed three whole roasted ducks at 45F cooling in refrigerated ager from yesterday. CDI- discarded |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut napa and fried tofu among TCS foods held off temperature control. CDI- placed in walk in cooler to cool; No points taken today as refrigeation equipment was operating properly see temp chart |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple containers of cooked pork throughout the kitchen and refrigeartion units with no date marking that were cooked prior to today. CDI- date marked ( PIC made aware that failure to date mark large portions of cooked foods when necesitate discard next visit/inspection) |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen, assumed to be from open back door found at onset of inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple wet wiping cloths left on prep surfaces throughout kitchen. |