| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee beverage (cup without lid) stored beside food. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. (P) Ground beef stored beside whole pork, raw shell eggs stored beside cooked chicken, and raw bacon stored beside cooked chicken located in walk-in cooler. Crab legs stored open and unprotected in 1 door freezer. CDI-PIC corrected storage and covered crab legs. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Food preparation sink was visibly soiled and not in use. Can-opener blade needs additional cleaning. CDI-PIC cleaned and sanitized food prep sink, placed at dishwasher to be cleaned. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. (P) Stew beef being reheated in steamer temping at 109°F. EHS intervened and had PIC place stew beef back in steamer to finish reheating process. CDI-PIC reheated stew beef rapidly to 169°F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. Fish and scallops on ice at 56 degrees F on prep line. Ice melted, ice replaced. Container of slaw was a sitting in ice, however, food was not completely surrounded by ice to maintain correct temperature. Salad bar lettuce and tomatoes temping at 45. Ensure product is cooled to 41 before use. Within 4 hrs, replaced with food at 41 and below. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. (P) Sanitizer stored beside single service items and hand sanitizer stored on top of microwave, sanitizer bowl stored beside single service utensils. CDI-Chemicals were moved to appropriate storage. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (A), (B), (C ) Use approved thawing methods. (Pf) Porkchops thawing at room temperature on rack above food preparation sink. Porkchops still completely frozen. Thawing is best accomplished under refrigeration. CDI-Porkchops placed under refrigeration to complete thawing. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Gap around back door frame. Repair. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusty shelves in walk in. Clean baffle of ice machine . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak at can-wash |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Repair any missing floor tiles and holes in walls.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls behind and floors under and around equipment such as behind the stove need additional cleaning. |