| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P
*Observed employee wipe their face and cracking an egg while wearing gloves and then cooking ready to eat food without washing their hands or changing gloves.
CDI-Discussed with employee. Hands were washed and gloves were changed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*Observed pitchers at both hand sinks; food residue in handsink on cookline. Employee stated pitchers were used to fill steam well with water from the hand sink.
CDI-pitchers were removed. Fill pitchers at prep sink, beside end of dish machine. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 - Safe, Unadulterated, and Honestly Presented: Food shall be safe for consumption, unadulterated and honestly presented. P
*In 2 door reach in, milk had an expiration date of 5/20.
CDI-milk was voluntarily discarded. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 - Shellstock, Maintaining Identification: Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Pf
*Mussels in walk in cooler did not have tags attached and no tags were being kept at establishment.
CDI-Mussels were voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*In walk in cooler, observed raw steak stored above alfredo sauce and unwashed produce stored above washed produce. Observed a sugar container without a lid on it.
CDI-items were rearranged and lid was put container. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P
*Dish machine did not dispense chlorine sanitizer when tested.
CDI-Repair person came to fix dish machine. Dish machine dispensed sanitizer at required range when tested.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Several dishes in server station and throughout kitchen had food residue on them. Multiple containers with food in them have old labels on them. In dish rack, several dishes have sticker residue on them. Ensure these are removed before they are washed.
CDI-dishes were moved to 3 comp to be rewashed. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 - Poisonous or Toxic Material Containers: A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food. P
*Observed dish soap container with cooking oil in it near cookline.
CDI-oil was voluntarily discarded.
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
*In server station, antibiotic ointment was stored in utensil container. In dry storage area, several chemicals were stored above metal pans.
CDI-chemicals and medicine were rearranged. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E) Thawing: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until the time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately on completion of thawing if thawed under cold running water.
*Several types of fish in walk in, prep unit, and chef drawer 1 have labels on them indicating that it needs to be removed from reduced oxygen environment prior to thawing under refrigeration. These packages of fish were not cut or removed from package.
CDI-packages of fish were cut and discussed with PIC. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Several containers of sauce and spices were not labeled. Ensure these are labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings.
*Observed back door kept open during inspection and allowing flies to enter kitchen. Fly fan was not operational during inspection.
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
*Several flies observed throughout kitchen. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
*Observed two food employees not wearing hair restraints or beard guards while handing food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Observed several wet wiping cloths on counters and prep tables when not being used. These need to be stored in sanitizer when not it use. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Legs of sinks in dish area are rusted and have holes. Inside of door in prep unit is peeling. Walk in cooler racks are rusted. Walk in freezer has heavy ice buildup on all food and surfaces. These need to be repaired. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. Pf
*Establishment does not have test strips for lactic acid sanitizer at 3 comp. .
CDI-test strips were obtained. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Gaskets need to be detail cleaned in walk in cooler and 2 door reach in freezer. Walk in cooler racks have debris accumulation and need to be cleaned. Both microwaves have food residue in inside cavity and need to be cleaned. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*Observed a phone, drinks, and several personal items stored above and on food prep surfaces. These items need to be stored on lowest available surface so that it does not contaminate food. |