| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)-REPEAT- Numerous beverages stored on active prep surfaces directly next to foods and in the top of the flip top units among the guest foods. Employee was also seen actively eating on the prep table while prepping food upon REHS initial entry for inspection. Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. Do NOT store employee drinks on clean equipment. Make sure drinks are in a closed or covered container/cup BELOW food prep spaces and that we are NOT eating or drinking on these surfaces while actively prepping food. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P)- REPEAT- Employee was observed going from actively eating to food prep without washing hands. Another employee was observed changing tasks but did not wash his hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms after handling soiled EQUIPMENT or UTENSILS and before donning gloves to initiate a task that involves working with FOOD. CDI- Employees were stopped and washed their hands adequately.
2-301.12 Cleaning Procedure (P)- Employees were seen turning off the faucet with bare hands and returning to FOOD PREP immediately after. FOOD EMPLOYEES shall use the following cleaning procedure to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water;
(2) Apply cleaning compound
(3) Rub together vigorously for at least 10 to 15 seconds.
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying using an approved method.
(C) To avoid recontaminating their hands FOOD EMPLOYEES shall use disposable paper towels to turn off faucet handles before returning to food prep/handling.
CDI- REHS corrected employees and had them rewash hands following proper procedure. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sink, Installation- (C)- NONE of the facility handsinks reaching over 86F. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)-REPEAT- There were multiple items, particularly slicers and dicers observed with food debris still on their food contact surfaces but stored as cleaned and ready to use. Food-contact surfaces shall be cleaned at a frequency to prevent soil accumulation. CDI- The dishes were put back into the dish area where an employee began to wash, rinse and sanitize them. REPEAT issue since 11/2024.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)-Dishmachine sanitizer read 0ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) and shall be used in accordance with the EPA-registered label use instructions. REHS will return in 3 days to verify dishmachine is sanitizing properly. Utilize 3-comp sink for sanitizing ALL dishes until unit is functioning properly. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - REPEAT- Multiple items filled past their fill lines and holding over 41F on the service line. ALL EQUIPEMENT WAS FUNCTIONING ADEQUATELY. Maintain TCS foods in cold holding at 41F or less. CDI- PIC had an employee remove top halves of the foods to the walkin cooler to cool down to temp adequately. Cold holding has been a REPEAT issue since 8/2023. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)- The only 2 gallons of milk facility had in stock were both past manufacturers discard date of 1/9 and still in use and opened. TCS foods held cold have a 7 day window and must be dated once opened including items such as milk that may already bear a date mark and may not exceed the manufacturer’s use-by date. CDI - PIC voluntarily discarded items.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Two gallons of milk and container of heavy cream were opened but did not bear any date marking. Food that has been opened 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. CDI- Items were voluntarily discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-(PF)- Recently cooked beer cheese was put in a 5 gallon container and placed in an ice bath to chill however ice bath did not cover at least 4inches of top layer of cheese up the sides. 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. TCS foods should enter active cooling before reaching 135F. CDI - Employee placed container into two containers in prep sink ice baths. Use smaller portions and ensure ice goes ALL THE WAY up the side to where food is to facilitate proper cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)- A 5 gallon bucket of shrimp was thawing in with water over 70F as only hot water worked at start of inspection in the prep sinks. Potentially hazardous food shall be thawed completely submerged under running water at a temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. CDI - PIC turned on cold water of prep sink to have water continuously moving. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Numerous bottles of what looked like salt and pepper, oils, white wines, vinegar, etc. unlabeled all along grill line. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- In low boy of flip top unit food was stored in standing water from condensation of unit. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Keep water cleaned up and add rack if necessary to keep food out of contaminated water. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) - Halved "washed" avocados with stickers still on them were set on top of other "washed" avocados with stickers still on them in and near flip top. Wash fruits and vegetables prior to use. Remove stickers prior to washing ALL fruits and vegetables. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- REPEAT- Facility was using cup without handles to scoop dry beans and leaving cup directly in beans. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Use scoops with hanles. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)- REPEAT- In the dish storage area there were several containers observed stacked wet and an employee was observed drying some dishes with a rag. Utensils shall be stored in a clean, dry place and allowed to air dry before storage. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT- The interior side of the walk in cooler door has holes in it. The long chef drawers had torn gaskets on both top and bottom. Shelves throughout facility and in cooling equipment were rusting. Door handle to walk-in cooler coming off. Equipment shall be maintained in good repair. Replace/repair.
4-202.11 Food-Contact Surfaces - Cleanability (Pf)-REPEAT- There were cracked dishes observed actively in use. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth surface. CDI- The dishes were discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers (Pf)- Dishmachine was not dispensing sanitizer. A WAREWASHING machine, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS. REPAIR dishmachine REHS will return to verify it is functioning properly. |
|
49
|
0.50
|
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- Gaskets throughout were visibly soiled. Areas on and next to the wall mounted dicer were visbly soiled as well. Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- REPEAT- The concrete flooring throughout the kitchen had been worn and was no longer smooth and easily cleanable. The FRP and corner guards on the half wall partition next to the fryers is heavily damaged. The wall directly under the dishmachine has a hole at least 8 inches wide in it near the basecoving. 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. Repair floors (This has been a repeat since 5/2024.) Repair damaged FRP partition and hole in wall. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)- REPEAT- There was dusty buildup observed on the vents/fans in the walk-in cooler above the food. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Kept at 0 points for previous items being maintained and cleaned frequently. |