| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the digital health policy for Suffolk Punch. Health Policy is missing the 6th salmonella illness. No points taken due to poster with 6th illness present in the back kitchen. CDI - EHS emailed new state employee health policy to the PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee fill containers with water from a hand sink. CDI - EHS educated and the employee stopped. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed chicken stored above potatoes in the low cooler. Observed raw calamari stored above cooked crab meat in the walk-in cooler. Observed eggs stored above cheese in the walk-in cooler. CDI - All items were moved to the correct order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat items in the walk-in cooler. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed grits pulled off of the stove at 155 degrees for hot holding. CDI - Item was brought back to the stove to be heated to 165. No points taken due first time being observed. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese several cheese products above 41 degrees in the left side of prep cooler #2. Items were moved to the walk-in to rapidly cool. Observed a large amount of individual butter packs on the counter at 67 degrees. Box and label indicate that refrigeration is required. CDI - Items were voluntarily discarded and butter will now be kept refrigerated. Repeat. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 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 a container of cooked chicken wings that were prepared on 4/19/24. CDI - Items were voluntarily discarded. Repeat. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back storage area and left side of the main kitchen where prep sinks are located. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with bracelets on. Observed a coffee barista without a hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets stored on the floor. Observed several damp wiping cloths stored on prep surfaces. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed several utensils stored in a container of water at 76 degrees next to the grill. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet-stacked dishes in the back storage room. Repeat. Points not escalated due to efforts being made to dry properly. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two small cutting boards with deep stains and cuts. |