| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed little to no hand washing during the inspection. Several employees were observed switching tasks without washing their hands. For an example, one employee was seen leaving his work station handling raw meat than proceed to resume handling cook food. Another employee was seen working with the fridge outlet than went straight to preparing to-go orders. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI, Educated the PIC/owner and had all the employee correctly wash their hands. Food was discard |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
At the start of the inspection, a plastic container was found inside the front hand sink next to the reach-in. A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. A HANDWASHING SINK may not be used for purposes other than handwashing.
CDI, the container was removed from the hand sink
6-301.12 Hand Drying Provisions-
The hand sink next to the reach-in lacked paper towels at the start of the inspection.Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods.
CDI, paper towels was added. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Parasite Destruction (P)
Facility could not provided this years parasite destruction. Parasite Destruction , Before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be:
(1) Frozen and stored at a temperature of -4F or below for a minimum of 168 hours (7 days) in a freezer;
(2) Frozen at -31F or below until solid and stored at
-31F or below for a minimum of 15 hours; or
(3) Frozen at --31For below until solid and stored at -4F or below for a minimum of 24 hours.
CDI, PIC was able to email the supplier during the inspection for a current copy. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)-REPEAT-
Raw tuna and shelled eggs stored above ready to eat sauces inside the low reach-in. In addition, multiple containers of food in coolers and freezers were stored uncovered. . FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
CDI - Food items were rearranged and covered. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-(Pf)
Several soil knives stored as clean found on the knives rack.EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, all knives were placed in the dish pit area to be washed, rinsed and sanitized |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- REPEAT
Chorizo on the flat top was at 106-116F. All hot TCS food shall be maintained at 135F or above.
CDI, Reheated on the flat top to 178F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Several food in the grill drawers were holding around 50-52F. Maintained all cold TCS food at 41F or below.
CDI, the unit was accidently unplugged last night during cleaning. The unit was plugged in and reached an ambient temperature of 38F. All food was voluntarily discarded |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Observed pork belly tightly sealed cooling from yesterday's at 53F. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat.
CDI, PIC voluntarily discarded the pork belly |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)-REPEAT-
Utensils stored in 70F water at the makeline. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Maintained at half points |
|
46
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B) - (D) Gloves, Use Limitations (C)
Several employees were observed leaving the kitchen and then re-entering while wearing the same gloves, without washing their hands before resuming work. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. EHS educated the PIC on gloves use. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat
Observed a leak underneath the basin of the dump sink. Plumbing shall be maintained in good repair.
Repair the pipe or re-caulk the basin |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C)- REPEAT
The doors on all dumpsters were opened during the inspection. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Re-caulk or repair the splash guard of the front hand sink. Observed water dripping from the crevice of the splash guard. 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. |