| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C)- Hot water at the handsink in the employee bathroom only reached 86F today. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (C)
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Observed employee filling up a water pitcher at the upstairs handsink during today's inspection. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) CDI- Education provided on proper handsink use. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 Package Integrity (Pf)-REPEAT- Noted 3 dented cans of water chestnuts stored on the dry goods shelf with other food items in good condition. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. (PF) CDI- Person in charge moved the cans aside to return for credit.
Points maintained at half for improvement since last inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) -REPEAT. In walk in cooler raw seafood was stored directly touching cooked beef. Raw shelled eggs were stored on the shelf direclty above the flip top unit with cooked and Ready-to-eat foods. Raw cracked eggs were stored on a shelf over produce and bean sprouts on the cookline. Raw chicken stored ovoer ready-to-eat sauces in the back 2 door low reach in. In tall 2 door reach in the mushrooms were stored under raw beef. Spices stored uncovered at the drink station upstairs. (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P
(b) Cooked READY-TO-EAT FOOD, P and (d) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings; CDI - Employees rearranged all items to be stored based on final cook temperatures. Food items covered. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- During today's inspection there were multiple TCS foods that were found holding above 41F (see temperature log). The Avantco low reach in in the kitchen had an ambient of 45F during today's inspection. REHS noted a few TCS food items (raw shelled eggs, bean sprouts, and raw cracked eggs) that were stored on shelves and out of temperature control during the inspection. The raw cracked eggs were at 53F. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) Items had been prepped/placed in coolers this morning, they were placed in the walk in cooler and 2 door tall reach in to quickly cool. All food items were removed from the Avantco low reach in. Do Not use the Avantco low reach in in the kitchen until it is repaired. Verification required, I will return within 72 hours to verify the cooler has been repaired. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT- Observed cooked chicken and beef in the low reach in coolers that were cooked/opened prior to today with no date mark. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. On TCS food items that are cooked and frozen record cook, freeze, and thaw date. CDI - Food items date marked. REHS and person in charge discussed that items placed in small containers from bulk containers should also be date marked.
Points reduced to half for improvement since last inspection. Person in charge has been recording the Delivery/Date Marking logs. Cooked items in the reach in freezer and walk in cooler were dated today. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) REPEAT. One box of tomatoes was observed stored on the floor in the walk in cooler. There was a large bag of opened lentils stored in the back storage area by the walk in cooler, this area is only approved for the storage of UNOPENED products only. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Points reduced to half for improvement since last inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C)- Noted one of the food employees wearing a bracelet today during the inspection. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.(C) |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) REPEAT- Observed wet wiping cloths stored in a bucket of soapy water at the drink station. Sanitizer bucket with wet wiping cloths was noted stored on the floor by the cookline. (B) Hold in-use wiping cloths in sanitizer between uses. (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (C) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Observed bowls being used as scoops in a bulk container of rice and in the cookline flip top. Tongs were being stored on the sides of a cart at the drink station upstairs. During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)REPEAT- Observed significant ice build inside the walk in freezer. Bottom shelves of the prep sinks are beginning to rust. Torn gaskets noted on the cookline low reach in, the low reach in freezer, Avantco low reach in, the tall 2 door reach in, and the back low reach in. Noted a knife with a damaged and taped up handle in the kitchen. The Avantco low reach in in the kitchen had an ambient of 45F today. Equipment shall be maintained in good repair.
4-501.12 Cutting Surfaces (C)- Noted a deeply scored cutting board stored by the prep sink. 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. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Conveying Sewage (P)- Observed a leak at the drain pipe of the seafood prep sink during the inspection. Maintain sanitary sewage system.-P CDI- The chef repaired the drain pipe and the leak. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)-REPEAT- A few ceiling vent covers are rusted in the kitchen. 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.
Points reduced to zero for improvement since last inspection.
6-501.12 Cleaning, Frequency and Restrictions (C)- Minor cleaning needed of ceiling vent cover in the employee restroom and the floor behind the grill/cookline equipment. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |