| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Food employees must wash their hands when switching between working with raw food and working with ready-to-eat foods. Observed an employee handle raw chicken and then try to touch other foods and surfaces without washing their hands first. The employee was corrected and washed their hands.
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P; Observed an employee sweeping the floor and then try to return to food prep without washing their hands in between. The employee was corrected and washed their hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. The bathroom was missing an employee hand wash sign. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P; Observed chicken holding below 135 on the grill. The chicken was reheated to 165F and placed in smaller containers to keep the temperature even in the containers. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P; Crab Rangoon mix was left in the walk in cooler past 7 days. The food was discarded by PIC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-207.11 Except for medicines that are stored or displayed for retail sale, only those necessary medicines for the health of employees shall be allowed in a food establishment. Pf; Observed cough syrup and multiple bottles of ibuprofen in the kitchen. The items were put away by PIC. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf; Observed shrimp being thawed out in a prep sink without cold running water. PIC transferred the shrimp to the walk in cooler. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 A temperature measuring device shall be provided. Pf; No thermometer available in the restaurant. 10 day verification. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Raw fruits and vegetables shall be washed in water or other approved chemical prior to being cut, cooked, served, combined with other ingredients, etc. Observed the establishment cutting broccoli and mushrooms before washing them. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) 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 ANSI-accredited certification program. Glass door cooler with a label that states for potentially hazardous prepackaged foods only is being used to hold house-made ranch, shrimp sauce, and cooked chicken. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Accumulation of grease and soil residue on the sides of equipment; refrigerator and freezer gaskets & handles; utensil storage containers; hand sink faucet handles; and shelves. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. The dumpster side door was left open. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) and 6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be maintained clean and in good repair. Grout is wearing away between the floor tiles near the 3-compartment/prep sinks, floors are soiled beneath and behind the grill. Walls are soiled behind the 3-compartment sink and above the prep table across from the grill, and dust on the ceiling vents in the kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Areas designated for employees to eat, drink, and use tobacco shall be located, so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed an employees jacket sitting on top of a box of to go forks. |