| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-204.11 Handwashing Sinks - Location and Placement (Pf) Handwashing sink in dishmachine area was blocked by mop bucket and rolling cart. Handwashing sinks shall be easily accessible for handwashing in food prep areas, dishwashing areas, and restrooms. PIC moved mop bucket and cart to allow accessibility to handwashing sink.
6-301.11 Handwashing Cleanser, Availability (Pf) Soap dispenser was not working at main prep/cook line. Soap shall be available at all handwashing sinks. Batteries were dead in dispenser. Another dispenser was located at the other end of the cook line for handwashing and equipped with soap and working dispenser. PIC replaced dead batteries with new ones and soap dispenser worked after replacing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Pans of raw shrimp and raw fish stored above containers of lobster bisque and imitation lobster meat in walk in cooler. Raw chicken strips, raw chicken nuggets, raw shrimp food items stored above ready-to-eat food items such as French fries, tater tots, mac & cheese bites, and other ready-to-eat frozen food items in reach in freezer. Foods had been removed from their hermetically, commercially sealed containers and placed in pans, uncovered. All foods shall be stored according to final internal cooking temperatures. Foods that are frozen and removed from their hermetically sealed containers shall be stored according to their final internal cooking temperatures. PIC removed frozen food items from the reach in freezer and stored on cart according to final internal cooking temperatures. (see #47 and 39) PIC moved trays of lobster meat and lobster bisque above raw seafood in walk in cooler. (Foods that were contaminated due to dripping inside of reach in freezer were discarded.) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Vegetable slicer and Vegetable chopper (both located under prep table on a tray) contained dried food debris. Pans stored on shelving to air dry contained plastic wrap residue. All food contact surfaces shall be clean to sight and touch. Plastic and other nonfood items can become physical hazards. Food debris may build bacteria on food contact surfaces if not cleaned (washed, rinsed, and sanitized) thoroughly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 The following cold holding TCS foods were not maintaining at 41 degrees F: ham & pea penne salad 65 degrees F; broccoli salad 67 degrees F; loaded potato salad 64 degrees F; street corn salad 67 degrees F. All cold holding, TCS foods shall be maintained at 41 degrees F or below. Foods were discarded by PIC. End salad bar unit had been turned off according to PIC. (Unit was turned on by PIC after confirming it was off and was adequately cooling down during inspection. ) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 The following foods were uncovered in the reach in freezer: coconut shrimp, mac & cheese bites, raw breaded fish, chicken nuggets, chicken tenders, tater tots, French fries, potato skins, raw shrimp and funnel cakes. Unknown liquid was leaking onto foods while being stored in reach in freezer. (see #15) All foods shall be kept covered during storage to prevent contamination. Foods in back of freezer were discarded. Foods in front of freezer were covered and transferred to the walk in freezer. (see #47) |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Employees seen making drinks, refilling salad bar food items, and handling opened single service wearing bracelets and other arm jewelry today. All employees handling food, equipment and utensils, or unwrapped single service must not wear arm or hand jewelry. The only exception is a plain wedding band.
2-402.11 Effectiveness - Hair Restraints (C) Employee with a beard seen handling food (cooking, prepping, etc.) without wearing a beard restraint. All employees with beards shall keep them covered when handling food, equipment and utensils, or unwrapped single service. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens (C) Soiled linens stored in container labeled "sugar." Lid is also labeled "sugar." Container may be mistaken for sugar storage. Remove labels from container and lid if container is being used to store soiled linens.
4-901.11 Big bowls and clear plastic lexan containers contained excessive amounts of water from dishwashing today. (Cloth towel found on shelving where clean dishes are stored.) All dishes shall be air dried completely before stacking.
4-903.11 Clean trays equipment such as vegetable chopper and vegetable slicer and utensils (at utensils wrapping area) are stored on. These areas contained accumulated dried food debris and may contamination clean equipment and utensils. Keep these areas clean to prevent contamination of food contact surfaces.
4-904.11 Utensils at utensil wrapping area were stored food contact surface up. Bowls and lexans stored food contact surface up on shelving. All utensils shall be stored handle up to prevent contamination of food contact surface. Store bowls, lexans, and other food contact surfaces inverted to allow for adequate air drying and prevent contamination of food contact surface. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Reach in freezer on main cook/prep line is excessively leaking from the top of the unit. (see #15 & 39) Substances have frozen from top of unit and are melted once the unit is opened. Do not use this unit until it is repaired. Repair bottom door on this unit that has a gap at the top of the door; allowing cold air to escape from unit. It is not making a complete and adequate seal. Foods were moved into the walk in freezer temporarily. Caulk in between handwashing sink and splash guard at front cook line. Repair prep sink (faucet) that has a continuous drip. Replace caulking beside splash guard and handwashing sink at handwashing sink beside prep sink. Splash guard is very loose in this area. Replace missing rubber feet on vegetable slicer and vegetable chopper to prevent equipment from sliding while in use. All equipment shall be in good repair.
4-202.11 Trays seen in facility on main prep line and at dishwashing area that have excess carbon and are not longer easily cleanable; trays are no longer smooth and easily cleanable. Replace trays in that are not longer smooth or easily cleanable. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean broiler to remove accumulated food debris. Clean hood vents that contain large amounts of grease build up. Clean cart by oven containing accumulated grease and food debris. Clean containers on shelving containing BBQ seasonings. Detail cleaning needed on main prep/cook line. Dried, old food debris seen on drawers where pans are not stored and once pans are lifted. Clean faucet on prep sink. All nonfood contact surfaces shall be kept clean. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Clean dumpster pad area; accumulation of leaves and grease seen here today. Dumpsters areas shall be kept clean to prevent the presence of rodents or pests.
5-501.11 Recyclable containers stored on grassy location beside dumpster area. All garbage receptacles, including recyclables, shall be stored on nonabsorbent, washable surfaces. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Grout is missing in between many floor tiles throughout kitchen area. Floor tiles are broken and/or missing in several areas throughout facility. (cook line, dishwashing area, etc.) Food debris and water is collecting in these areas where grout is missing or floor tiles are broken or missing. Floors, wall, and ceilings shall be in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed floor and wall cleaning needed at dishwashing area and cook line. Floors, walls, and ceilings shall be kept clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Light is flicking over prep sink. Several light bulbs are not working over main cook/prep line. Lighting in all food prep areas shall be at least 50 ft candles. Replace burned out bulbs or missing bulbs in all reach in coolers and freezers. Need at least 20 ft candles of lighting in all reach in coolers and reach in freezers.
4-202.18 Ventilation Hood Systems, Filters (C) Replace filters in hood. Filters and hood contain large amounts of accumulated grease. |