| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(N) - Pf The PERSON IN CHARGE shall ensure that EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to their assigned duties. Employee in kitchen stated that the cold holding temperature was 45F. During inspections education given on proper temperatures and educational materials given to PIC. CDI |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 - Pf A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Employee could not locate vomit and diarrhea policy. Policy in Spanish given to establishment during visit. CDI |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Pf Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. No paper towels observed and Handsink for dish area. Paper towels added during visit. CDI (other Handsink was properly supplied) |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(2) - P Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas. Raw chicken observed above raw beef. Raw chicken moved to proper storage during visit. Raw chicken observed above between and stored with shrimp in Walkin. Items moved to proper storage during visit. Education given on proper storage order. CDI (improvement shown on storage order especially with RTE items) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 5°C (41°F). Meats (chicken, beef, shrimp) in maketable cooler observed above 41F. Items moved to freezer to cool to proper temperature during visit. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 - Pf Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Working spray bottles with Clorox chemicals and containers with soap observed without labels in kitchen. Items labeled by employee during visit. CDI |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 (A) - C In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Maketable observed without thermometer. Thermometer given to PIC during visit. CDI |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - C FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Employees on Makeline and cookline observed without hair restraint. Ensure all employee wear hair restraint. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(B) - C EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Door over meat maketable observed not properly sealing. Adjust door to ensure door seals and maintains proper temperature.
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Racks for single service/use items observed rusting. Replace rack. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 - C A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned:
(A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
Dish machine and dish sink including Drainboard observed with buildup. Clean sinks and dish machine before washing next round of dishes. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 -C PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Handsink in kitchen near Makeline observed with buildup. Handsink in men’s restroom observed with black buildup near faucet. Clean sinks to remove buildup.
5-501.17 - C A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Trash can in female restroom observed without lid. Ensure trash can always has a lid. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Repair damaged walls and floor tiles throughout kitchen. Walls observed not in good repair (holes observed throughout establishment, base of door frame entering dish area rotted/missing). Flooring in dish area found with grout cracked/water under floor, replace grout. Kitchen in need of remodel.
6-501.12(A) - C PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Walls around dish machine observed with black buildup. Clean walls to remove buildup as needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. Hoods observed with buildup/grease. Clean hood to remove buildup. |