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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11; Core; Open employee beverage stored up on food prep counter next to open food. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection. [REPEAT] |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-202.18; Priority Foundation; Shellstock Tags: Shellstock tags in storage are not dated. Shellstock tags in storage are not maintained in a system to keep them in order of date of last shell used. A container of SHELLSTOCK that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under (A) of this section shall be subject to a hold order, as allowed by LAW, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d). Keep shellstock tag with product until last shell used. If one container split into multiple, make a copy of the tag or other tracking for each container, to tie product to the main tag. CDI- PIC educated on requirements. [REPEAT] |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11; Priority: Raw shell eggs stored above cooked sausage and sour cream in walk-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods and produce above raw meats. CDI- Eggs moved to lower shelf during inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation; Some pans stored as clean with food residue and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning during inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18; Priority; Disposition: Date-marking missing on mac-n-cheese, crab salad, and opened container of cream. Gravy dated 11/22 and crab cake 11/4. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Datemarking added to crab salad known to be prepped a couple days ago. Past 7-day products and products with unknown prep date voluntarily discarded by PIC during inspection. [REPEAT] |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11; Priority Foundation; Labeling missing on bucket of soapy water stored up on food prep surface next to open food. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bucket returned to sink for labeling. [REPEAT] |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT] |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14; Core; Bucket of soapy water stored up on food prep surface next to open food. Wiping cloth stored in soapy water. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, 200-400 quat). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Food shall be stored where not exposed to potential sources of contamination. CDI- Container returned to sink during inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12; Core; pair of tongs hung on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream. CDI- Tongs moved up to a clean protected space during inspection. |
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47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.11; Priority Foundation; Plastic food storage lid warped/melted, no longer smooth/cleanable. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and Free of sharp internal angles, corners, and crevices. CDI- Damaged lid voluntarily discarded by PIC during inspection.
4-501.11; Core; Rusted/peeling wire racks in low freezer unit, and walk-in cooler. Walk-in cooler door does not self-seal, needs adjustment. Dredging cold-hold unit by the fryer no longer functions. Low 2-door cold-hold unit no longer functions. Cold-hold drawers drawer facings are very loose, one with electrical tape holding it together. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT] |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Residue/debris accumulation in cold-hold units, drawer coolers, along sides of cook equipment, along inner cooking rim of fryer, and along storage shelving. Bin of smallwares stored as clean with debris/residue accumulation in the bin. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT] |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.116; Core; Grease receptacle with oily residue buildup along top and along the ground around the container. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area, using dry cleaning methods (paint scraper, paper towels, kitty litter, flat shovel) so not washing oily water into storm drains. [REPEAT]
5-501.16; Core; Rear kitchen Handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can, that is not so large as to block access to the sink. [REPEAT]
5-501.110; Core; Side doors of shared dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Heavy dust/residue accumulation around ceiling vents and surrounding walls above cook line. Residue/debris accumulation under storage racks in walk-in cooler, and under and around kitchen equipment. Residue accumulation along walls in 3-comp sink area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
6-501.11; Core; Grout between floor tiles worn down in kitchen with pooled water and debris observed. One light out over the grill. PHYSICAL FACILITIES shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Replace the burnt out light. Regrout the floors so smooth and cleanable. [REPEAT]
6-501.16; Core; Mops not hung to dry, sitting in bucket of dirty mop water. No mop rack observed. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. |
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