| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Food shall be stored in wrappings, packages or covered containers. Observed ice used for drinks stored in prep sink. CDI, operator covered ice during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of orzo pasta, 1 container of brussel sprouts, 1 container of sweeet poatoes, 1 container of carrots, and 1 container of mashed potatoes prepared on Tuesday not date marked. Observed 1 container of raggo prepared on Friday not date marked and 1 container Pelinta prepared on Saturday not date marked. Observed 1 container of cooked bbq not date marked and 1 container of crab soup with a date of preparation of 6/17. CDI, operator voluntarily discarded all foods. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide a DISCLOSURE statement for animal foods offered undercooked on menu. Observed operator now had part of the Consumer Advisory but is missing the DISCLOSURE statement on menu. CDI by instruction, handout given. Improvement made since previous inspection. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - CGeneral Comment; Use proper methods to thaw food. Observed operator thawing ribs under water at 82 degrees F. CDI by instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed wet cloth used to stabilize cutting board in kitchen. CDI by instruction. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area and 6 inches off of the ground. Observed several containers of clean lids and clean scoops stored in containers collecting food debris and other soil in kitchen.4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean containers that were covered and still wet in bags under dish machine.4-903.12 Prohibitions - C - Clean linen shall not be stored in toilet rooms. Observed clean uniform stored in men's restroom. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - CFood equipment shall meet ANSI / NSF standards. Observed 2 Crofton warmers in kitchen that were for "household use only". Observed white domestic refrigerators and freezers storing potentially hazardous food in the basement. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - CGeneral Comment: Toilet doors shall remain closed when not in use. Observed restroom doors left open in food establishment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Light bulbs shall be shatterproof , shatter-resistant or shielded in areas above clean equipment. Observed lightbulbs above refrigeration unit downstairs unshielded. Observed light bulb in storage room near dish machine unshielded. |