| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf There was no paper towels at the handwashing sink in the prep area, main cook area, and server area. CDI, PIC placed paper towels at the handsink.
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf Observed no soap at main cook sink and at prep area sink. CDI, PIC provided soap. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 - Package Integrity: Food packaging has be in good condition, intact and protect the food inside. Pf Observed multiple cans of food heavily dented.. CDI, cans were moved to segregated area to not be used. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 - Shellstock, Maintaining Identification: 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 Observed oyster tag with no date of when last oyster was sold/served. CDI, date was placed on tag. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602. 12 (B) - Cooking and Baking Equipment: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food residue accumulating in large microwave at expo station. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed in front walk in cooler cooked shrimp and cooked chicken with no dates. Observed in grill cooler footlong hot dogs and regular hot dogs with no dates. Observed in 1 door reach in boston butt with no date. CDI, all items were dated.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P Observed in make table bottom pico with date of 12/31 and brown gravy with date 1/6. CDI, PIC vol. discarded items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Observed rodent droppings in back area of establishment. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Observed bowls stacked while wet at expo area. Stagger dishes while wet to allow air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed; The handle to the 1 door freezer is needs to be repaired. Ice machine lid is not secured to the ice machine. The 6 drawer cooler and 3 door work top table are not operational. Observed multiple shelves throughout kitchen that are heavily rusted. 3-compartment sink faucet is missing hot water mixing valve. Keep equipment in good repair.
4-501.12 - Cutting Surfaces: Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. Observed multiple cutting boards that are heavily scratched and stained. Repair or replace. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. There is accumulation of debris, crumbs, dust, grease, and food residue in the following areas.. interior and exterior of galaxy oven, galaxy bread toaster, and sides of fryers. |
|
55
|
1
|
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. There is dust and food splash on ceiling tiles and walls near the main cook line, there is microbial growth on the wall behind the dish area, standing water in multiple areas of kitchen.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. There are multiple damaged or displaced ceiling tiles through out facility. The flooring throughout kitchen is worn. Multiple wall tiles are broken or missing, floor tile needs to be regrouted in multiple areas. |