| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Observed various employee drinks on food and equipment. (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. C |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Observed an employee switch their gloves after touching raw meat without washing their hands first. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES P (H) Before donning gloves to initiate a task that involves working with FOOD. P
CDI: Employee rewashed their hands
(-2 Points) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Observed no hand-washing sign at the hand sink. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. C |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Observed raw unwashed veggies over RTE food. Also, A piece of raw shrimp was observed laying in the pan of raw beef in the chef drawers. (A) FOOD shall be protected from cross contamination by: (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. C (2) 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: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. P
CDI: PIC discarded the piece of shrimp and beef.
(-1.5 Points) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Observed a can opener and slicers with visible soil accumulation. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
CDI: PIC moved the items to the three-compartment sink to be rewashed. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
REPEAT. 3-401.11 Temped shrimp with a final cook temperature of 135. (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63oC (145oF) or above for 15 seconds for: P (b) Except as specified under Subparagraphs (A)(2) and (A)(3) and (B), and in (C) of this section, FISH and INTACT MEAT including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); P
CDI: PIC put the shrimp back on the grill until they were fully cooked.
(-1.5 Points) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Observed chicken in hot holding less than 135 degrees. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At (135 F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of (130 F) or above; P
CDI: PIC reheated the chicken to 165 degrees. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT. 3-501.16 Temped tomatoes, guacamole, salsa, and raw beef in cold holding above 41 degrees. The four door reach-in, make unit, and single door reach-in units had ambient temperatures above 38 degrees and need to be repaired. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At (41 F) or less. P
CDI: All unit were fixed during inspection.
(-1.5 Points) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Observed the ice scoop left in the ice. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. C |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT. 3-304.14 Observed sanitizer buckets stored on the floor and wiping cloths stored in containers of sanitizer at 0 PPM. (E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. C
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. C
(-0.5 Points) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Observed ramekins used as scoops and tongs stored hanging on the oven doors. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon. C
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11. C
(-0.5 Points) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Observed dishes wet stacked. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining before contact with FOOD. C
(-0.5 Points) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT. 4-501.11
- Replace the broken air curtains in the walk-in cooler and freezer
- Wrap the condensate line in the walk-in cooler
- Repair the walk-in cooler fan with a rattling noise
- Repair the three-door reach-in freezer where ice is accumulating
Equipment shall be maintained in good repair. C
4-501.12 Observed cutting boards with deep scoring. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. C
(-0.5 Points) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Clean the gaskets, hood filters, and interior/exterior of equipment.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. C
(-0.5 Points) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Observed a leak at the veggie prep sink and the hand washing sink. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. C |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Clean the area around the dumpster so that trash is not accumulating on the ground. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT. 6-501.11
- Repair the low grout
- Repair the cracked mop sink tiles
- Replace lightbulbs that are out
- Repair the covebase under the dish machine
- Repair the wall behind the dish machine
PHYSICAL FACILITIES shall be maintained in good repair. C
6-501.12 Clean the floors, walls, and ceilings. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. C
6-501.16 After use, mops shall be placed in a position that allows them to airdry without soiling walls, EQUIPMENT, or supplies. C
(-0.5 Points) |