| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P); Employee used bare hands to turn the water off after washing hands. Use a barrier, such as paper towels, to turn the water off after washing hands. CDI-PIC demonstrated correct hand wash procedure for kitchen staff.
2-301.14 When to Wash (P); Employee took raw, frozen lobster tail from the freezer to cook. Employee then began to put gloves on. Wash hands at any time they could become contaminated, especially after touching raw meats. CDI-Employee washed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P); Employee wiped face with gloves. CDI-EHS asked employee to change gloves. Another Employee tried to wash gloves in the hand wash sink. Use gloves for one purpose and then discard them. CDI-Employee discarded gloves and washed hands.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); One bag of salt was left open. Reseal salt with plastic wrap or place into a clean container. CDI-Resealed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P); Wait staff employees washed juice containers in soapy water at a 1 bay sink. Wash, rinse and sanitize all food contact surfaces at the 3 compartment sink or in the dish machine. CDI- Talked with employees about sanitizing food contact surfaces. |
|
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); Shrimp rolls were 85 degrees when checked between packages. Shrimp rolls should be held cold after preparing. CDI-Shrimp rolls were placed into the cooler to hold cold. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf); Noodles had been placed in water and then allowed to cool. Noodles should cool within 4 hours. Noodles were checked shortly after arrival for inspection and were 70.6 degrees. When checked at 11:43, noodles were 70.4 degrees. When rechecked around 12Pm, noodles were 70.0 degrees. CDI- Noodles were stored in a deep pan and were placed into a sheet pan to allow to cool more rapidly. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 Thawing (Pf); Thawed shrimp was 64 degrees and thawed raw beef was 48 degrees. Do not allow foods to rise above 41 degrees when thawing. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C); Upon arrival for inspection, one employee in the kitchen was cutting onions but did not have on a hair restraint. Food handlers should wear effective hair restraints, such as a hat, hair net, or visor.
2-303.11 Prohibition - Jewelry (C); Food handlers are wearing bracelets. Food handlers should not wear any jewelry on the wrists and only a plain band on the fingers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C); Wait staff employees were drying juice containers with towels. Allow all food contact items to air dry. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C); Store all food contact single service items (cups, napkins, etc.) at least 6” off the floor. Boxes of paper items were stored on the floor. |