| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Repeat
2-401.11 Eating, Drinking, or Using Tobacco (C) - An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food and clean equipment can not result.
-Employee food being stored on top shelf of in-use prep cooler; personal food item stored in the chicken reach in cooler.
*0.5 points |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (E)(I) (P)- Food employees shall clean their hands before engaging in food preparation and when it is contaminated
-PIC as a food handler turned off sink with clean hands after washing hands.
*CDI- REHS reminded PIC on proper hand drying procedure. PIC rewashed hands correclty.
**2 point |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Observed drink nozzles with residues when wiped with an alcohol wipe.
(E) UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned:
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (D) (P) - Reheating for hot holding shall be done rapidly and the time the food is between 41F and 165F may not exceed 2 hours.
-Food reheating in steam table. Baked beans 140F, Gumbo 135, baked beans 172F, baked beans 98F
*CDI- Food was reheated back to 165F on stove top.
**1.5 point |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) - Working containers used for storing toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material.
-Container of degreaser was not labeled with a name.
*CDI- Container correctly labeled
:
7-201.11 Separation - Storage (P): Chemical shall be stored to prevent from food and food equipment becoming contaminated.
Observed sanitizer bucket stored on prep table next to microwave.
CDI- PIC moved sanitizer below the flat top cooking stove. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment such as cooking oils, salt, and spices shall be identified with the common name of the food.
-No containers of oils, sauces, or spices were labeled during inspection. Multiple sauce bottle in the sauce cooler label with incorrect name. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf): The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; Pf and
(D) Eliminating harborage conditions.
Observed multiple flies in the kitchen. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Food shall be protected from contamination by
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
- Observed flour containers stored throughout the ktichen without lid covers, lid too big for the flour container. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat:
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be in good repair.
Observed a single prep able next to 3-comp sink not in use. Equipment not in working condition shall be repaired or removed from the facility.
Observed water standing in the main prep table.
Observed a metal container used to keep the prep sink leveled. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food residue and other debris.
-Shelf under prep top had an accumulation of food residue.
-Oil and seasoning bottles has collected food residues for more than 1 day
-Flour cover lids has accumulated flour residues.
-Fryers has accumulated grease residues
-Shelves in the walk in cooler has soiled residues
- Outside and top of microwave.
-RIC, RIF had accumulated food debris on the bottom.
-Gasket, doors, lids and handles on all holding equipment had a build up of food debris.
*1 point |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
Repeat
6-501.18 Cleaning of Plumbing Fixtures (C) - Plumbing fixtures such as toilets, handwashing sinks, and urinals shall be cleaned as often as necessary to keep them clean.
-Handwash sink by cookline has soiled particles and showing signs of deterioration. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Repeat
6-501.12 Cleaning, Frequency and Restrictions (C) - Physical facilities shall be cleaned as often as necessary to keep them clean.
-Floor in walk in cooler has collected food debris and soil.
-Wall has grease residues next to fryers flour bins
-Floor carpet under prep sink area is heavily soiled. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 (B) Designation - Dressing Areas and Lockers (C) - Lockers or suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
-Employees headphone and personal items stored on the prep table.
*0 point |