| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14; Priority - Observed two workers enter the kitchen from rear entrance door, and they started working in the kitchen without washing hands first...After contaminating hands when entering kitchen from going outside, using the bathroom, handling chemicals, garbage, etc., hands shall be washed before resuming work in kitchen...CDI by having workers wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14; Core - No handwashing signs were at both bathroom handsinks...Handwashing signs that instruct food employees to wash their hands shall be posted at handsinks...Post required handwashing signs at handsinks. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12; Priority Foundation - (REPEAT) Observed bus tub container of raw oysters in their shells on ice in walk-in cooler that did not have shellfish tag on it. It had already been taken off oyster box and date of when taken off box (to put in separate container) was written on tag. Date was not when last shellfish was sold/served from box...Shellfish tags on boxes/bags of shell stock shall be kept with container until empty. Dates on the tag of when the last shellstock from the container is used shall be recorded on tags and kept in chronological order. Tags shall be kept for 90 days based on date written on tags...CDI by taking last shellfish tag kept and placed it on container of oysters. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1); Priority - (REPEAT) Containers of seafood/meats were stored above ready-to-eat foods...Raw animal foods shall be separated from ready-to-eat foods to prevent cross-contamination...CDI by properly storing foods.
3-302.11 (A)(4); Core - (REPEAT) Some containers of dry foods in dry storage were not covered...Except when the food is actively cooling, foods in storage shall be kept covered...Cover foods as required. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation - Some knives on wall magnetic strips were soiled but stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing knives at dish washing area. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority - (REPEAT) Cheese sauce and sushi rice (not on approved time control) were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product or approved time as a public health control (TPHC) may be used...CDI by voluntarily discarding cheese sauce (more than 4 hours in hot holding cabinet) and placing sushi rice on time control with TPHC form completed during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: Fresh garlic in oil is a time-temperature control for safety food. This must be kept cold at 41F or less OR 135F or above OR time as a public health control can be used for this food. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11; Priority Foundation - (REPEAT) At least three spray bottles with liquids inside them were not labeled with their contents, and a few sanitizer buckets were not labeled as "sanitizer"...Working containers of cleaners, chemicals, sanitizers, etc. shall be labeled with common name of product inside...CDI by labeling sanitizer buckets and discarding liquid in bottles. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core - (REPEAT) Some containers/bottles of sauces, spices and water were not labeled with their contents...Working containers of food (oils, spices, sauces flour, sugar) not easily recognizable shall be labeled with their contents...Properly label containers as stated above. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13; Core - A sticky fly strip with dead flies on it was hanging near front refrigerated make line top...Insect control devices shall not be located over food, food prep areas or clean equipment/utensils to prevent contamination...Remove sticky fly strip and locate it by maintenance areas. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 (B) and (E); Core - Several in-use moist or soiled wiping cloths were on counter tops, and sanitizer bucket was stored near clean plates/utensils...Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food and clean equipment and utensils...Properly storing in-use wiping cloths and sanitizer buckets as stated above. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A); Core - (REPEAT) Many food containers were stacked while wet, and some had significant water ponding on food contact surfaces. Many dishes were stored with food contact sides up and unprotected, and some had food splatters and debris on food contact surfaces...Clean equipment and utensils shall be stored to prevent contamination by covering or inverting and to self-drain...Separate containers/dishes and completely air dry them before stacking. Store clean utensils/dishes covered or inverted on clean surfaces. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core - Observed unapproved Weston fruit drying machine/oven and Hamilton Beach blender. Also, at soda dispensing station, when ice bin lid is open, soda can be still be dispensed from above...Except for mixers, toasters, microwave ovens, water heaters and ventilation hoods, food service equipment shall meet ANSI/NSF certification and operate according to manufacturer's specifications...Remove unapproved equipment from facility and replace with approved equipment. Reactivate device on ice bin lid so that when ice bin lid is open, soda cannot be dispensed from above.
4-501.11; Core - Several wire shelves in dry storage and walk-in cooler and freezer were bent down, due to heavy weight of food placed on top...Food service equipment shall be kept in good repair...Replace damaged shelves. Consider using ANSI/NSF certified dunnage racks that are designed to bear very heavy loads. NOTE: Ensure bottom shelves are always 6 inches above the floor.
4-502.11 (A) and (C); Core - (REPEAT) Many wooden boards used for placing dishes on were cracked...Food service utensils shall be kept in good repair...Discard damaged items. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14; Priority - Hose (with spray nozzle at end) was attached to hose bibb in mop sink/can wash but no backflow preventer was attached to hose bibb. Water was turned on, and hose was under pressure...An approved backflow prevention device shall be provided on hose bibbs...CDI by turning off water to hose and removing hose from hose bibb. Place approved backflow preventer on hose bibb BEFORE attaching hose. Ensure backflow preventer is approved for continuous pressure applications. |