| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. Observed food employee not washing hands as required after entering the facility and before putting on gloves to work with food. CDI Conversation with PIC - employee removed gloves and washed hands as instructed prior to donning gloves |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 (A) Shellstock Identification - Shellstock shall be obtained in containers bearing legible source identification tags or labels. Oysters are currently not in season and therefore not in this facility, however, tags being kept for at least 90 days are not legible. CDI This issue discussed with PIC, and the rules concerning shellfish tags and identification (3-202.18) and (3-203.12) were presented to PIC/business owner. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed several plates, food containers, container lids that were not thoroughly cleaned CDI These items placed at warewashing unit to rewash and sanitize |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A) Reheating for Hot Holding - Time/Temperature Control For Safety Food cooked, cooled, and reheated for hot-holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F. Observed rice in the process of being served, which temped well below 165 degrees F. This rice was cooked the day before and cooled, and had not been reheated to the property temperature. CDI Rice reheated in steamer to 165 degrees F. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
28) 7-102.11 Observed (1) container of sanitizing solution not properly labeled (CDI) This container labeled as requested |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in an unclean container. CDI Ice scoop and container taken to “wash” room to wash and sanitize. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(A)(1) Cleaned equipment and utensils shall be stored in a clean location. Observed lids to food containers stored in unclean containers. Observed storage racks for cleaned food containers and utensils in need of cleaning.
4-903.11 (B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows air-drying; observed pans stacked wet - let them air-dry completely prior to stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
NOT IN COMPLIANCE; REPEAT VIOLATION 4-501.11 and 4-202.11 Replace food equipment when damaged, cracked, corroded, rusted, etc.; equipment must be free of damage, smooth and easily cleanable Ex. shelving, storage racks, food containers; Replace damaged table; Remove ice machine from the premises if not repairable; repeat violation |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 and 4-601.11 (C) Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed equipment needs to be cleaned - shelving, racks, inside refrigeration units, freezer door, etc; repeat violation |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-403.11 Approved Sewage Disposal System - sewage shall be disposed of in an approved facility. Observed wastewater from sinks on floor in kitchen - drain backing up. Plumber was already on site, and had issue resolved shortly after inspection started. Pumper also removed contacts from pump tank. Floor and area surrounding drain was sanitized prior to facility opening. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
NOT IN COMPLIANCE 5-501.116 clean trash cans as needed; Observed trash cans need to be cleaned |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11, 6-501.11, 6-501.12 Repair/resurface floors, walls as needed - keep clean; floors, walls must be smooth, non-absorbent, and easily cleanable; repeat violation Examples - Floor tiles need to be replaced in kitchen area/warewashing room; walls in “oyster” cooler need to be resurfaced (chipping paint); wall(s)/flooring in waitress station needs to be replaced. Repeat violation |