| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed several employee drinks stored on shelves or prep surfaces throughout the kitchen. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employees going to the walk-in cooler to retrieve food and then continue working on the line without washing hands or changing gloves. CDI - Employees were educated, rewashed hands and changed gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed ice inside of the front kitchen hand sink. Observed missing paper towels at the dish area hand sink. CDI - Paper towels were provided by the manager. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees retrieve food from the walk-in cooler and continue to work on the cook line without changing gloves and washing hands. CDI - Employees were educated and they rewashed hands.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed cold smoked salmon stored above cornbread mix in the walk-in cooler. CDI - Salmon was moved to the bottom shelf. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed cooked carrots cooling on a speed rack at 76 degrees. CDI - Speed rack was moved to the walk-in cooler. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed two bins of unidentifiable spices without a label. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
TRANSITIONAL CONDITION
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a large light gap at the bottom of side storage room door that could allow pests to enter. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed paper towels stored inside of containers with cut green onions. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two soiled wiping cloths stored on prep surfaces. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed boxes of paper towels on the floor of the storage area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
TRANSITIONAL CONDITION
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed missing caulk around the side kitchen hand sink and the prep area hand sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
TRANSITIONAL CONDITION
6-501.11 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. |