| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Employees shall wash hands after handling soiled equipment or utensils. Observed employee cleaning raw meat preparation sink and table then handling pans of food with no hand washing. CDI-Had discussion with employee on when to wash hands. Employee washed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P):Food shall be protected from contamination by arranging each type of food in equipment so that cross contamination with one type and another is prevented and also storing food is containers that are covered. Observed raw chicken and raw fish stored together in the same container in walk-in freezer. Raw shrimp stored with okra and french fries in 1 door freezer. Several bags of food including corn was opened in 1 door freezer. CDI-PIC relocated items to meet storage requirements and covered food. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch. Meat prep sink, produce prep sink, and FP table is visibly soiled during visit. Warewasher is not sanitizing utensils during visit- chemicals shall be primed to clear lines as often as needed so that equipment t is functioning properly. CDI-Sinks, table, and utensils cleaned and sanitized during visit. PIC replaced sanitizer connected to ware washer and primed the lines. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C): Exterior doors must be tight fitting. Gap at top and bottom of screen door. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C): Several pans stacked wet. Must allow dishes to air dry before stacking. |
|
47
|
0.50
|
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): Floor in walk-in freezer, damaged meat prep sink, rusted racks in walk-in cooler and walk-in freezer that have been painted, walk-in unit (floors, walls ,ceiling, door deterioration, door gaskets) needs to be repaired or replaced.
4-205.10 Food Equipment, Certification and Classification (C): Two door Beverage cooler at wait station is approved for bottles and packaged items only. Can opener is not approved on FP table
*Items have been replaced since previous visit such as food preparation tables. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): Inside of warewasher is visibly soiled with build up. Needs additional cleaning. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Inside walk-in cooler, inside walk-in freezer, sides of fryers, handwashing sink, underside of buffet, dish rack, and racks storing to -go food trays need additional cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Acoustic ceiling tiles not easily cleanable in kitchen or in restrooms.
6-501.12 Cleaning, Frequency and Restrictions (C): Floors walls, and ceiling need additional cleaning in kitchen, walk-in units and in restrooms.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Floor not properly coved at floor/wall juncture in kitchen and walk-in cooler. Wall chipping paint above shelf at warewasher, in dry storage room and in employee restroom.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C): Ice machine that is stored out doors , woks, and any other unused equipment that is not in use needs to be removed from premises. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured today 46-49fc under hood system. At least 50fc of shielded lighting is needed at food preparation areas. Lighting has increased in areas since previous visit. |