| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed an employee health policy for each employee with only 5 illnesses. CDI - EHS provided the new employee health policy during inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed an employee wash hands and then turn the faucet off with bare hands. CDI - Manager educated and employee rewashed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a container inside of a handwashing sink. CDI - Item was removed. |
|
15
|
1.50
|
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 an open package of raw chorizo stored on top of ready-to-eat deli meats. CDI - Item was removed and placed on a lower shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed an Instapot and waffle iron with a large amount of food debris. Owner stated that these pieces of equipment are no longer used. CDI - Equipment will be removed from the establishment. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in the small table top cooler above 41 degrees. CDI - Owner removed the piece of equipment from the kitchen and will purchase a new unit. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.18 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
Observed one pan of Mac and cheese past the 7-day date mark in the walk-in coolers. CDI - Item was voluntarily discarded. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed a missing consumer advisory for “eggs any way.” |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed thawed fish packages in intact ROP packages. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT
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.
Observed several bottles of oil and spices with no label. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee at the front of house serving food while wearing a watch. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several wet and soiled wiping cloths on the prep cooler cutting board. |
|
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 scoops for dry products with the handles inside of the product. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a “house-hold use only” chest freezer. Blender and instapot are no longer used. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils.
Observed a clogged dish machine with liquid, food debris and grease inside of the compartment. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
REPEAT
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
Observed a spray hose hanging well below the flood rim of the dish pit. CDI - Hose was hung up by a hook. |