| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 Person In Charge Duties (A) - (P) (Pf)- REPEAT-There were many 9 REPEAT violations found in the facility during the inspection (with this violation included); 5 of which were P/Pf violations. PIC shall ensure rules in the code for food safety and handling are met. CDI- The violations and adequate corrections were discussed thoroughly with PIC and O. |
|
8
|
4
|
Hands clean & properly washed |
No |
Yes
|
Yes |
2-301.14 When to Wash (P) REPEAT- There were still multiple employees throughout the kitchen who were observed changing gloves, standing with arms crossed and touching bare body parts/clothing and returning to prep or wearing gloves and handling phones without 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.
REHS WILL RETURN IN 3 DAYS TO PROVIDE HAND WASHING MATERIALS AND IN-SERVICE TRAINING.
2-301.15 Where to Wash (Pf)- Employee "rinsed" hands in 3-comp sink when they were soiled. Where to Wash- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. CDI- REHS instructed employee to wash hands in handsink ONLY; and to wash completely if hands were soiled. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- REPEAT- There were multiple raw animal foods in the walkin freezer out of their commercial packaging that were improperly stored. Raw chicken was stored above sauces shrimp and fish. In the low boy units fish and lobster were stored directly above RTE foods and sauces. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display. REHS will return within 3 days to verify facility has rearranged all items to follow proper storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- REPEAT- There were sautee pans observed stored as clean with food debris on their food contact surfaces. Knives were stored as ready to use being stored between sides of flip top units and contaminated by non-food contact surfaces. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items were placed in wash basin and washed, rinsed and sanitized. |
|
22
|
0
|
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)- Fish in the middle low boy cooler was holding at 43F. All cold TCS food shall be maintained at 41F or below. CDI- The packages were opened to allow for better air flow and they were placed in front of fan in the unit to cool back to temp quickly. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P) REPEAT- Multiple lighters were stored directly above uncovered spices exposing them to potential contamination from lighter fluid. 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 lighters were moved to bottom shelf with sanitizer bucket.
Reduced to half points for improvements. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf)- REPEAT- "Remove from packaging then thaw under refrigeration" fish packages were in the low boy thawing while still in sealed packaging.
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
(D) Following MANUFACTURERS INSTRUCTIONS
CDI- The packages were opened to allow for proper thawing. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- REPEAT- There were multiple containers of oils 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. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C)- Employees with bracelets and rubber bands on hands while doing food handling/prep. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Remove all bracelets, hair ties, rubber bands from wrist. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation- (C) Wiping cloths held in sanitizer buckets directly on the floor that were reading 0ppm. Hold wet, in-use wiping cloths in sanitizer AT ADEQUATE CONCENTRATION between uses. Buckets shall be up off the floor and stored where they may not cause contamination to food, clean dishes or linens. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Several knives were stored in between the flip top units. Utensil water at the grill area was observed at 89F. To-go- bowl being using as scooper in rice. 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. |
|
44
|
1
|
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- Clean dishes stored directly touching handsink and exposed to splash from handwashing. 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)-REPEAT- There were dishes observed stacked while wet just after washing as well as being towel dried. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining before contacting FOOD. Dishes MAY NOT be cloth dried. Air dry the dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- REPEAT- There was a torn gasket observed on the far right flip top unit on the far right door of the low boy unit. Dishmachine is not currently operable. EQUIPMENT shall be maintained in good repair. Replace the torn gasket and repair or replace dish machine. |
|
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. |