| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink at dish area blocked by stacked buckets and hand sink near office blocked by tall slim jim trash can. CDI - PIC removed items. Observed food pan in basin of server area hand sink and server begin to wash bulk lemons in the same hand sink. CDI - PIC removed pan and directed employee to wash produce in vegetable prep sink. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed washed and cut zucchini laying unprotected on reach in cooler wire shelving. CDI - PIC discarded. REPEAT
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed bulk lemons and unwashed asparagus stored over washed and cut vegetables in walk in cooler. CDI - PIC relocated unwashed items. Do not store unclean produce over ready to eat food items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 multiple instances of open partially used half and half and/or milk in reach in cooler units in both back of house and in bar area with no date marking. CDI - PIC discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed blanched broccoli pulled from ice bath and placed into deep lidded plastic containers to be stored in service coolers before fully cooled. CDI - PIC removed broccoli from container and spread onto sheet pan in freezer to fully cool. Observed blanched broccoli in portion bags with other non-TCS produce packed into deep plastic container and placed into upstairs service cooler while still in cooling process. CDI - PIC spread out onto pan to quickly cool. REPEAT |
|
38
|
0
|
Personal cleanliness |
No |
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 employee preparing food items in back of house wearing bracelet on wrist. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple used wiping cloths laying on equipment surfaces not placed into sanitizer containers in kitchen. Sanitizer containers set up and readily available but not used. Once a wiping cloth has been used, place it into sanitizer if it will be used again or remove it to soiled linen receptacle. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed cutting boards washed from previous day laying flat and stacked on top of one another while still wet. Air dry equipment and utensils before stacking together. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C. Observed various cutting surfaces with deep cuts, heavy wear, or staining. Repair or replace. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
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. Flooring under/behind equipment in bar area with buildup needs cleaning. |