| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
**2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and recontaminate them by turning off the faucet with bare hands then continue working with food. I educated the employee who was able to wash hands and turn off the faucet with a paper towel. CDI |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
**5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use- Pf. The hand sink near the three compartment sink is blocked by a rack and oil cleaning equipment. The rack was moved to allow access to the hand sink. CDI Repeat
**5-202.12 Provide at least 100F water at handsinks. The hand sink near the three compartment sink is not reaching 100F.
**6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf The hand sink near the three compartment sink does not have paper towels. An employee stocked paper towels to the hand sink. CDI |
|
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 stored over fully cooked sausage. The PIC relocated the sausage. CDI
**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. Observed raw whole muscle meat stored over raw seafood. The PIC relocated the foods. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
**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. There is visible microbial growth on the baffle board inside the ice machine.
**4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P I observed an employee washing dishes that submerged the items for just a moment and then pull them out. I educated the employee to keep the items fully submerged for at least one minute as the establishment is using quaternary ammonia. The employee allowed at least one minute for full submersion in the sanitizer basin. CDI |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
**3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Shrimp and a fish filet are holding below 135F on the hot line. The PIC reported that they had been placed in the unit approximately 10 minutes prior. The PIC voluntarily discarded the foods. If the establishment would like to use a 4 hour TPHC on these items please let me know. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Bulk containers of food ingredients do not bear identifying labels. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies are in the establishment. Continue working with pest servicer to control flies. Repeat |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
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. Food is stored under leaking condenser in walk-in freezer (in contact with boxes of food). Repeat I recommend placing a clean barrier to protect the food until the leak is repaired. Repeat |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee with facial hair working with exposed food and not wearing a beard guard. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Cup like scoops are stored in ingredient bins in contact with the food. |
|
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. Observed water leaking and freezing over in the walk-in freezer. Wire shelving in the walk-in refrigerator has rust present. Repeat |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
**4-601.11(C ) 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. Detailed cleaning needed to gaskets on refrigerated and hot cabinet units, shelving in walk-in refrigerator. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outdoor dumpster left open when not in use. |
|
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. Need to caulk all hand sinks to walls. Repeat |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
**6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored with clean dishes. |