| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Employee observed handling a variety of items with gloved hands during food preparation and cleaning, interchangeably, without any handwashing or changing gloves. Multiple employees observed entering kitchen from outside or areas outside of the kitchen and wiping their face then returning to food preparation without handwashing. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
CDI- Handwashing and when to wash procedures were discussed with management, who relayed when to wash procedures to employees and began directing handwashing. Chef plans to have a dedicated handwashing review with staff. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Raw breakfast sausage observed stored above prepared salad items such as uncovered goat cheese. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(4) Goat cheese, salad toppings, and pizza toppings observed stored uncovered Except when the food is being cooled, store food in packages, covered containers, or wrappings.
CDI- Goat cheese and exposed salad toppings voluntarily discarded during inspection. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Meatballs and marinara was removed from oven during reheating prior to reaching proper temperatures. Chef noticed and properly relocated meatballs and marinara to be properly reheated prior to placing in hot-holding steam table.Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
CDI- Meatballs and marinara returned to oven for reheating and were properly reheated within 30 minutes. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Several foods in sandwich unit did not contain any labels. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Multiple items held beyond date of disposition including flounder, shrimp, peanut sauce, beef Demi, and pasta salad. 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
CDI- Out-of-date items were voluntarily discarded. Items on serving line/in sandwich cooler were properly dated-labeled during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 (Pf) Observed unlabeled bottle of sanitizing solution. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS shall be clearly and individually identified with the common name of the material.
CDI: PIC labeled the bottle with a sharpie during inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Back exit is missing weather stripping, allowing for insect or rodent entry. Protect outer openings of establishment from insect or rodent entry.
6-501.112 Several dead roaches observed throughout the kitchen. Remove dead or trapped birds, insects, rodents, and other pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Food employee observed without hair net or head covering. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Sanitizer bucket observed at 0ppm quaternary ammonia however, it did not contain any wiping cloths. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets shall be maintain at the proper concentration. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) Establishment using to-go bowl as scoop for croutons. Scoops must have a handle to prevent contamination. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C).The floor of the walk in cooler and gaskets throughout were soiled with black debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Improvement noted. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repair leak at light fixture in paper goods storage area. Replace damaged frame at light fixture where leak has caused rusting. Check roof to ensure there is not a larger leak. 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.
6-201.16 (A) Cover exposed insulation in paper goods storage area to ensure ceiling covering material is smooth, non absorbent, and easily cleanable. Wall and ceiling covering materials shall be attached so that they are easily cleanable. |