|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 - When to Wash: Food Employees must 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 employee handle shrimp, then change gloves without washing their hands. The employee washed their hands correctly. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf: Observed a large dish soap container stored in hand sink next to 3 comp sink. The dish soap container was removed from the hand sink. CDI |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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: Observed raw fish stored over bbq sauce in the reach-in portion of the prep cooler next to the old drive thru window. Observed raw chicken stored over large containers of margarine in the Walk-in Cooler. The BBQ sauce was moved and the margarine was moved. CDI |
|
16
|
1.50
|
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 multiple knives with minor to moderate build up. The items were taken to be washed, rinsed, and sanitized. CDI This violation was better than last. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
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: Observed multi-surface cleaner spray bottle stored above sauces on sauce rack. The solution was placed on the chemical shelf. CDI |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
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 box stored on the floor in the back room.
3-307.11 - Miscellaneous Sources of Contamination: Protect food from contamination sources not specifically noted by code. Observed cut onions and cut peppers stored in direct contact with cardboard inside of bus tubs in the walk-in. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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. Observed the ice scoop with the handle stored in the ice. |
|
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 pans stacked together wet. |
|