| 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. Observed employee beverages stored next to clean dish shelving. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
**3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meats (out of commercial packaging) stored over RTE foods in the walk-in freezer. The PIC rearranged the foods. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with food residues present to include: tomato slicer, grid slicers, can opener, container (ramekin). The PIC placed all items to be washed, rinsed, and sanitized. CDI Repeat
**4-602.11(E)(4)(b)- Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Observed microbial growth on the baffle board to ice machine. |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
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 Reheating for foods shall be completed in a manner that rapidly reheats the foods at all parts to at least 165F within 2 hours when placed in hot holding equipment. Observed marinara sauce made in house that was reheating in steam well for 2 hours at 155F. Marinara sauce was voluntarily discarded. Discussed reheating process to ensure items are fully reheated in 2 hours. CDI Repeat |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets stored without label. PIC added labels to sanitizer buckets. CDI
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored with single use items and food equipment. PIC moved chemicals away from food, single use items, and dishes in kitchen. CDI |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed no records present for high temperature dish machine water temperatures per conditions of variance. Discussed with PIC and added today's temperatures to log. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS foods cooling in bulk containers with tight-fitting lids. The PIC removed the lids to allow rapid cooling to 41F or lower within remaining timeframes. CDI Repeat |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
**3-501.13 (A), (B), (C ) Use approved thawing methods, to include submerging in running water no greater than 70°F with a velocity to flow away loose particles, under refrigeration, or as part of the cooking process, such as with frozen ground beef. -PF Observed fish and shrimp thawing under running water at 83F. The PIC placed the fish in the walk-in refrigerator and placed ice Ianthe shrimp tray to bring the water temperature down to at least 70F. CDI |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed wasps in the outdoor storage shed. Observed house flies in the establishment. Work with pest servicer to control pests.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed air gaps around exit door. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed water leaking from walk-in freezer condenser in contact with containers of food. I recommend placing a clean barrier as a temporary measure to protect the food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe wet wiping cloth buckets below 150ppm for quaternary ammonia. Buckets were emptied and remade to be between 200-400ppm quaternary ammonia. CDI |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) 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. Observed one scoop in an ingredient bin with the handle touching the food.
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 inverted ice buckets stored on a surface that had build-up present. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils/equipment stored where food residues are present and/or with splash contamination present. Repeat
**4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (2) Covered or inverted. Observed clean bowls and strainers on shelving not inverted or covered. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on door of main prep cooler and peeling shelving in refrigeration/freezing units. Observed service panels removed on reach in cooler and reach in freezer. Observed rusted magnetic knife rack. Walk in freezer is leaking from condenser. Repeat
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed melted cracked lid, cracked kitchen aid cover, two shell crackers, and crinkled pot that were no longer smooth and easily cleanable. PIC removed items from service. CDI |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed additional cleaning needed to prep unit gaskets and reach in units on cookline. Shelving throughout needs detailed cleaning. Observed cleaning needed to portable fan next to prep table. Repeat |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
**5-205.15 Maintain a plumbing system in good repair. Observed a damaged waste line to the preparation sink where water is leaking. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
**6-501.11 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.
Observed hole in wall next to hand sink near the dish pit. Observed holes in FRP above breading station and above hand sink next to grill. Observed some corner guards that need to be repaired/sealed. Seal around hand sink near dish machine and hand sink next to cookline. Walk-in unit floor finishes are deteriorating, exposing concrete beneath. Repeat
**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. Observed cleaning needed to walk in freezer floor and walk in cooler floor around shucking station. Observed cleaning needed to wall and ceiling around fan next to the prep sinks and wall behind dish machine and breading station and preparation tables. Repeat |