| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed multiple employees unable to identify all 5 of the reportable symptoms and foodborne illnesses. CDI EHS educated PIC and staff of the symptoms and illnesses and provided employee health policy flyers. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee actively drinking a drink without a lid or straw and several drinks in the establishment without lids and straws such as water bottles. CDI employee drink was replaced during the inspection. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee not dry hands properly by shaking water off hands instead of using a paper towel after washing them. CDI EHS discussed proper handwashing and PIC had employee rewash hands. Repeat violation. Points were not escalated due to improvement seen in handwashing. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handsink and ice in handsink at bar. CDI ice was removed from handsink during the inspection. Repeat violation.
5-202.12 Provide at least 100F water at handsinks. -Pf Observed woman's restroom left handsink with broken hot water faucet. Ensure to fix to provide hot water. Verification required in 10 days. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat food in the walk in cooler. CDI EHS discussed storage order and PIC rearranged items during the inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees wiping gloved hands onto apron to clean instead of discarding gloves and washing hands. CDI PIC had employees rewash hands properly.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee take equipment to shred cheese from the 3 comp sink that had not been fully washed, rinsed, and sanitized. CDI PIC stopped employee and had item properly washed before use. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surface of slicer with food debris build up. CDI EHS discussed proper cleaning procedures for slicers and PIC had slicer broken down and properly cleaned at the 3 comp sink. Repeat violation. Points were not escalated due to improvement seen. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 containers of coleslaw and 2 pans of deviled eggs held above 45F in pull drawers(see temp chart). PIC stated items came straight from the walk in cooler and not placed in units overnight but turn the flip top off overnight. CDI PIC voluntarily discarded containers of coleslaw and deviled eggs. PIC stated he will call to have unit serviced. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS food items such as brunswick stew, chili, and smoked ham and brisket made the day prior without date labels. Observed 2 open cartons of milk not dated in tall reach in. Per conversation, PIC stated facility dates food items based on assembly and not with dates of the earliest ingredient prepped. CDI EHS discussed date marking system and PIC had food items dated during the inspection. Repeat violation. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
3-501.15 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. -Pf Observed TCS food items such as pico and deviled eggs ambient cooling with lids covered and stacked in the walk in cooler (see temp chart). CDI EHS educated PIC on proper cooling methods and PIC had lids removed from food items to allow them to cool properly. Repeat violation. |
| 38 |
0 |
Personal cleanliness |
No |
No |
Yes |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees actively prepping food while wearing watches and bracelets. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen and aprons stored in outside storage uncovered and not in a clean, dry location. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
Yes |
4-501.11 Maintain equipment in good repair. Observed hot box handle with broken handle and flip top lid broken. Observed flip top unit with ambient temp of 58-60F. PIC placed TCS food items on ice and will continue to plae ice in flip top unit until fixed. PIC stated they will contact to have flip top unit serviced and have ordered parts for the broken hot box handle and flip top lid. Repeat violation. Verification required in 10 days. Points were not escalated due to items from prior inspection being fixed.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards on the main prep line in need of resurface of replace. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
Yes |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed NFCS of hot box, slicer, and container of equipment parts soiled with food debris build up. CDI PIC placed soiled container with equipment at the 3 comp sink to be properly cleaned and cleaned non-food contact side of slicer. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
Yes |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with side door opened.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed items in need of discard around dumpster area. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vents above food prep area and throughout kitchen in need of cleaning. |