| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - REPEAT- Observed employee drinking from his personal beverage container on the cook line. Several employee foods stored intermixed with customer foods.
Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (C) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Wet wiping cloth and glove stored inside front hand sink. Other hand sinks fully accessible. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) CDI - Items removed from hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - REPEAT- Observed cooked eggs stored below raw chicken in walk in freezer. Several TCS foods stored improrerly in walk in cooler. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, (3) Cleaning EQUIPMENT and UTENSILS and SANITIZING (4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area (8) Separating fruits and vegetables, before they are washed
CDI - Foods were rearranged to the proper storage. Follow storage order sticker to properly store foods. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - REPEAT- Observed pork, duck, noodles, chicken, etc. without a date marking. (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF)
CDI - Food items were date marked. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Observed rotisserie chicken cooling off with a fan blowing onto the chicken. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient. CDI - Fan removed, chicken moved to walk in to cool down. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf)- REPEAT- Observed frozen pork and beef thawing at room temperature.
Thawing: TCS food shall be thawed:
(A) Under refrigeration that maintains the food at 41F or less. (C)
(B) Completely submerged under running water at 70°F or below, with sufficient water velocity to agitate and float off loose particles, ensuring no part of the food rises above 41F if it is ready-to-eat food, and for no more than 4 hours if the food is a raw animal food requiring cooking. (Pf)(C)
(C) As part of a cooking process if the food that is frozen is:
(1) Cooked as specified under 3-401.11(A) or (B) or 3-401.12; (Pf)
(2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; (Pf)
(D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. (C)
CDI - Products were placed in the walk-in cooler to continue thawing. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). - REPEAT - Boxes of steak and pork observed on the floor in the walk in freezer. Bags of food stored on the floor in the corner of the walk in freezer. (A) FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - REPEAT- Observed wet dishes stacked in dry dish area.(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - REPEAT- Cleaning needed on the interior of the flip top coolers due to food debris and build up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). - REPEAT - Cleaning needed throughout the facility and underneath/behind cooking equipment. Drains under prep sinks in need of cleaning due to heavy black build up.
Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean more frequently.
6-201.11 Floors, Walls, and Ceilings Cleanability (C) - REPEAT - Observed stained ceiling tiles from a water leak in the lobby area. Wall paper peeling in lobby area.
Floors, Walls, and Ceilings Cleanability: Establishments must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace ceiling tiles/peeling wall.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT - Observed toilet tank lid missing.
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. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) - Observed jacket stored in dry storage area with store products. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |