| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Employees observed going in and out of walk in cooler after touching the cooler door handle, they only changed gloves and did not wash. Employees observed washing hands and turning the faucet off with bare hands. Hands must be washed when switching tasks, changing between raw animal proteins and RTE foods, when returning from the bathroom, after eating, and when other contamination may have occurred. CDI - Employees removed gloves and washed hands, and turned water off using a barrier before donning a clean pair of gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Repeat - Hand sink by prep area had a large shop vac infront of it blocking access.. Hands sinks shall be kept easily accessible and used for handwashing only. CDI - Vac moved |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E)(4) Equipment Food-Contact Surfaces and Utensils - Frequency (C) The can opener and ice machine weir were soiled with build up
4-702.11 Before Use After Cleaning (P) Dish employee was washing dishes with soapy water, rinsing them, then putting them up without sanitizing them first. Sanitize dishes and food contact surfaces after cleaning. CDI dished removed from the drying rack and placed in the dirty dish area to be run through the dishwasher. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Repeat Violation - The oven prep top had overstacked items in the cold pans. The top crab cakes were 46F and 36F on the bottom. The ribs were 50F on top and 44F on the bottom. Cold TCS foods must be maintained at 41F or below. Items previously listed and recently prepped salads were voluntarily discarded by PIC. Verification Required by 6/14 to verify that TCS foods are being maintained at 41F or below. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Recently cooked alfredo sauce was observed cooling in a large container in a shallow ice bath in the prep sink. Hard boiled eggs observed cooling in salad prep top at 45F. Recently prepped hamburgers were placed directly into the chef base cold drawer. They were observed at 57 and had only cooled to 51F in an hour and a half. Break down large portions, use ice, ice wands, deep ice baths, the freezer, adequate refrigeration or other approved cooling method. CDI - After adding more ice to ice bath PIC decided that it wasn't cooling fast enough and had it reheated above 165 to begin the process again before the 2 hour transitional period between 135 and 70F was up. Ice added to hard boiled eggs, and burgers were moved to the walk in freezer to rapidly cool. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf) - Repeat - ROP mahi observed fully thawed in walk in cooler, still sealed in ROP packaging. ROP seal must be broken or follow manufacturer instructions before thawing. CDI - Voluntarily discarded by PIC. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (C) - Repeat - An adult and a juvenile roach were observed coming out from under a disturbed box that was sitting on the chest freezer. Other dead roaches observed on the floor. PIC states they just had a treatment done. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - Employees observed with facial hair and no beard nets. Expo employees observed without any hair covering. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Air curtains are torn on walk in. The ice machine has a broken weir that is temporarily repaired with a metal bar. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - repeat - Gaskets on walk in cooler in need of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Repeat violation - Repair walls, and ceilings including but not limited to: ceiling tiles in poor repair, ceiling tile frame (rusting), rusted vents.
6-501.12 Cleaning, Frequency and Restrictions (C) Repeat- FRP walls in need of additional cleaning along tops. Floor by fryer has a pool of oil. Ceiling tiles are discolored and need cleaned or replaced. Extra cleaning needed on walls to the right of the cookline and in the dish area where there is black microbial growth on the walls. The top of the dishwasher is also in need of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C) - Light covers in walk in cooler cracked. Light shield behind the prep area in need of maintenance.
6-303.11 Intensity - Lighting (C) - Light out underneath hood in |