| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 (A) - (P) Demonstration- Pf -REPEAT
Facility had several P/PF violations found during today's inspection, 7 of which were repeats from last inspection. There was a total of 13 repeat violations noted overall. PIC shall ensure rules in the code for food safety and handling are met. CDI- Thoroughly discussed all violations with PIC. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
8 2-301.14 When to Wash (P) REPEAT
Several employees were observed switching between tasks without washing their hands. One employee handled food, then moved to the dish pit area to put away soiled dishes, and returned to food preparation without washing his hands. Another employee was observed switching directly from handling soiled dishes to handling clean dishes without washing hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination whenchanging tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI, Educated the PIC/owner and had all the employee correctly wash their hands |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)
6-301.12 Hand Drying Provision (Pf)
Both kitchen hand sink were stocked with soap however, both pumps were jammed and required removal of the covering to properly dispense. The hand sink in the bar area lacked soap and paper towels. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. In addition too Individual, disposable towels or use other approved methods to prope dry hands.
CDI, removed the top covering allow easier access to hand soap. items added to the hand sink at the bar |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) REPEAT
Several spices were observed uncovered at the makeline, despite minimal service occurring during the inspection. Multiple items were also noted to be improperly stored. Raw shelled eggs were stored above whipped topping, sauces, and tofu inside the walkin cooler. Additionally, an opened container of raw crab meat was stored on top of cooked vegetables in the reachin freezer. Food must be protected from cross contamination by storing items according to their required final cooking temperature. All food and spices shall be covered with not in use.
CDI, all items were covered and storage order was corrected |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-(A)
Multiple knives were found on the knife rack with food debris on the handle and the blade. One metal container was found with heavy food debrisat the makeline. The can opener was heavy soil stored in the holster. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, all items were removed and placed at the 3-compartment sink
-
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)-
Concentration of sanitizer at 3-comp sink was 0ppm upon testing as it was murky and old but still being used. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11 AND shall be used in accordance with the EPA-registered label use instructions. CDI- Employee remade sanitizer and it was at 200ppm. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
A container of fresh fried garlic mixed with oil was found stored at room temperature. The product container was labeled “Fresh peeled, Perishable item keep refrigerated,” indicating it requires cold holding. Additionally, tofu and lettuce were observed improperly cold holding in an ice bath at the server station (see temperature log). The containers were overfilled with product and contained minimal ice. All TCS foods must be maintained at 41F or below during cold holding.
CDI: Items were still within the allowable time parameters. PIC stated the lettuce and tofu with be discarded at the expired time of 3:30. Facility will keep the lettuce and tofu in the reach-in and grab as needed |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
Several cooked items were observed without date stickers or any form of date marking to indicate when they were prepared. The freshly fried garlic mixture was supposedly made on Saturday or Sunday however, it lacked any date marking. Additionally, two separate packages of tofu were found without dates. An employee was unsure which package had been opened yesterday and which had been opened today. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, PIC added dates to product that were missing date and discard the items that was unsure about |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage- P
Ice machine cleaner stored in a container above clean dishes. The chemical was also stored in the same bin as pasta. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
CDI- item relocated
7-102.11 Common Name- (Pf)-
Sanitizer in 3-comp was actually dish detergent and detergent was actually sanitizer as they were not following proper instructions for the use of their 3-comp sink as labeled by their chemical/dish machine company. Working Containers used for storing poisonous or toxic materials such as cleaners, sanitizer or other bulk supplies shall be clearly and properly labeled to identify the common name of the supply in use.
CDI- 3-Comps were washed, rinsed and sanitized and reorganized properly following companies instructions and labeling of compartments. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Pf
\At the start of the inspection, a sheet pan of cooked chicken was observed cooling at room temperature on the prep counter.Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Once the product reaches 135F, it must be placed into a refrigerated unit to complete the cooling process properly. c
CDI, moved to the walkin cooler to cool rapidly. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient (P)REPEAT
Observed tofu and ice stored in the same container at the make-line. After use as a medium for cooling the exterior surfaces of FOOD ice may not be used as FOOD.
CDI, PIC removed the ice from the container
3-307.11 Miscellaneous Sources of Contamination-
Stacked of clean cups were found directly in front of the hand sink .FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)REPEAT
At the start of the inspection, a tongs were observed stored on the oven door. In-use utensils must be stored in a clean, dry place, in food with handles extended out, in water maintained at 135F or above, or under running water that quickly moves food particles to the drain.
Reduction to half due to improvements |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- C - REPEAT
Several wet dishes were stacked tightly . Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification- REPEAT
An opened carton of half-n-half was stored inside a cola-coke cooler. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
4-501.12 Cutting Surfaces (C) REPEAT
The cutting boards at the make-line were severely stained and discolored. Surfaces such as 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 if they are not capable of being resurfaced.
Replace the cutting boards |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Cleaning still needed of the racks and the vent covering in the walk-in cooler. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)- REPEAT-
Observed employee's clear trash bag of rice mix stored on top of shrimp seasoning and other facility guest foods, as well as dish washing latex gloves and empty spray bottle stored on top of these items. Personal bag and headphones also stored touching large container of chili pepper mix. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. REORGANIZE area to protect facility products and FOOD Products. |