| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person In Charge Duties (A) - (P) (Pf)
There were many repeat priority violations found in the facility during the inspection. PIC shall ensure rules in the code for food safety and handling are met. CDI, the violations and their corrections were explained to the PIC. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) REPEAT
There were multiple employees throughout the kitchen who were observed changing gloves and entering the kitchen and donning gloves without first washing their hands. 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, the issue was discussed with the PIC and the report was forwarded to our facility trainer to provide them more information. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
6-301.14 Handwashing Signage (C)
The front handsink was blocked by a trash can and had a spoon stored in it. An employee was observed getting water from a handsink for the cook top. The handsinks did not have handwashing signage. Handwashing sinks shall be kept available at all times for employee use and may not be used for anything other than handwashing. They must also have signage inviting employees to wash their hands. CDI, the items were removed from in front of and inside the handsink, the PIC was informed and stated he would educate the employees, and signage was provided for the handsinks. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
There were multiple raw animal foods in the walkin freezer that were improperly stored. There were French fries stored in a container with raw seafood and many items were uncovered. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display. CDI- items were rearranged and covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) REPEAT
There were dishes observed stored as clean with food debris and dust on their food contact surfaces. The can opener was also observed with food debris on the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI, the dishes on the in use storage shelf were washed.
4-702.11 Before Use After Cleaning (P)
The sanitizer in the dish machine was observed at 0 ppm. Before Use After Cleaning- UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI, the PIC called for maintenance on the machine and the facility was using the sanitizer in the 3 comp sink to sanitize the dishes. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
There were no foods observed undated during the inspection but an employee was observed at the beginning of the inspection putting date stickers on the containers of foods in the walkin cooler. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held cold, as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. CDI, MAKE SURE TO DATE ALL FOODS. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P) REPEAT
7-102.11 Common Name - Working Containers (Pf)
Observed a bottle of a chemical unlabeled below the dish machine and a container of Clorox wipes stored above stored above containers of spices. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
CDI- the wipes container was removed and the spray bottle was labeled.
7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P)
There was a windex disinfectant spray bottle observed filled with water to use on food. A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. CDI, the PIC discarded the bottle. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf)
Observed a container of frozen samba stored under the prep counter thawing at room temperature. TCS Food shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less.
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking.
(C) As part of a cooking process
CDI- the container was put into the walk-in cooler to thaw. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
There were multiple containers of oils, water and other white powders that were unlabeled. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. Label the containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) REPEAT
There were large bags of dry foods stored on the floor in the dry storage room. FOOD shall be protected from contamination by storing the FOOD in a clean, dry location where it is not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
3-305.12 Food Storage, Prohibited Areas - (C)
There was food stored in an electrical room under an open ceiling. FOOD may not be stored in locker rooms in toilet rooms, in dressing rooms, in garbage rooms, in mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed under open stairwells or under other sources of contamination. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) REPEAT
There were people not wearing hats while working with food in the kitchen. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Maintained at half due to improvements |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) REPEAT
There were clean dishes stored in bins in the dish area with crumbs observed in the bottom of the bins. Clean EQUIPMENT and UTENSILS shall be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination, at least 6 inches above the floor, in a self-draining position that allows air drying and covered or inverted.
4-901.11 Equipment and Utensils, Air-Drying Required (C)
There were dishes observed stacked while wet just after washing. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining before contacting FOOD and may not be cloth dried. Air dry the dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
There was a torn gasket observed on one of the front reachin coolers and some rusty buildup on a lower prep shelf. EQUIPMENT shall be maintained in good repair. Replace the gasket and remove the rusty buildup. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)
There was no sanitizer made or availible for use in the prep or cook area. Chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. CDI, the PIC provided sani buckets for the areas. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11 Capacity - Quantity and Availability (Pf)
The water at the 3 comp sink would not reach above 95F at either faucet. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. CDI, the PIC adjusted the water and the facet reached above 110F during the inspection. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat- REPEAT
There was a leak in the faucet of the handsink near the bar door when the faucet is turned on. The right hand faucet of the 3-compartment sink was also leaking. A plumbing system shall be maintained in good repair. Fix the leaks and the slow drain. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
There was unnecessary debris observed in the shared dumpster enclosure. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. Clean the enclosure or contact the landlord to make them aware of the issue. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
There were employee personal items stored on a shelf above the front prep counter and handsink. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI, the items were moved to the bottom shelf of the storage area. |