| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Observed the hand sink at the bar without hand soap. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Provide soap for handwashing at each handsink. CDI: PIC put hand soap at this hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed the ice machine in need of cleaning. Clean the equipment and utensils used with TCS foods as required to avoid contamination. CDI: Educated PIC.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Observed dishes stored as clean with sticker residue still on them. Observed clean utensils with food debris in them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: the utensils were moved to the dish area to be washed. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P; REPEAT. Observed a container of cheddar cheese and container of chicken in the walk in cooler that had exceeded prep/open date. One container of salmon that had exceeded expiration date. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- Items were voluntarily discarded by PIC.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - Pf; -REPEAT-Observed several containers in the walk in cooler, such as mashed potatoes, that were date marked for 9 days and not the required 7 days. Also observed the homemade ranch dressing not date marked at the make line. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours 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. The day of preparation shall be counted as Day 1. CDI: Educated PIC on proper date marking. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed wings cooked at 11 am that were cooling in the walk in cooler while covered. 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. CDI: The PIC uncovered the wings. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Observed light coming in from the back door. outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Protect outer openings of establishment from insect or rodent entry. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed dishes stored on the dish rack near the tall reach in cooler stacked wet. Air dry equipment and utensils after cleaning and sanitizing. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining before contact with FOOD.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Observed cups stored next to the hand sink near the salad cooler with no splash guard. Also, observed cups stored near the hand sink at the front drink machine by the bar. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: Where they are not exposed to splash, dust, or other contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed the door at the low reach in cooler by the fryer unable to close all the way and needing proper adjustment. Also, observed the door handle on the tall reach in cooler broken and needing repair. Equipment shall be maintained in good repair.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Observed several broken and cracked food storage containers and lids at the dish machine area.Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. CDI: Informed PIC and PIC started to discard broken containers. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed the reach in cooler by the pizza station with food debris in the bottom of the cooler. Also, observed the hot box beside the three comp sink in need of cleaning. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Observed food debris on the floor in the walk in cooler. Observed food debris under the tall reach in cooler. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) Observed the lighting at the back door and the dish sink low. Also, observed no lighting at the mop sink. Maintain the correct lighting intensity by replacing the light bulbs in the fixtures. |