| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PFNo bare hand contact with ready to eat food. Observed operators touch a hamburger and chicken breast with their bare hands. CDI, operator voluntarily discarded foods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PFGeneral Comment: Disposable towels or another means to dry hands shall be provided at handwashing sinks. Observed no disposable towels left at handwash sink behind bar area. CDI, operator provided towels during inspection. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Parasite Destruction - PGeneral Comment: Provide parasite destruction letter or information from supplier for salmon from supplier is exempt from parasite destruction. Observed salmon offered on menu that operator stated was undercooked but no information from supplier on site. CDI, operator provided fax during inspection that stated that the salmon they serve from their supplier is aquacultured salmon. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed ice machine accumulating black reisude on plastic ice shield. Repeat. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PChemical dish machines shall provide proper concentration to sanitize equipment. Observed chlorine dish machine not properly sanitizing equipment and discharging 0ppm chlorine as indicated by test strips. CDI, maintenance repaired dish mahcines on site. Repeat. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees F or above. Observed sausage hot held at 119 degrees F in hot box. CDI, operator voluntarily discarded 1 pan of sausage. |
|
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 - PFProvide proper consumer advisory on menu for animal foods offered undercooked ur uncooked. Observed proper consumer advisory for breakfast menu but no consumer advisory for fish and steaks offered undercooked to customers on new dinner menus. CDI by instruction, provide proper consumer advisory by next inspection. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria - P,PFObserved operator state that they have submitted a HAACP and VARIANCE to the state for Reduced Oxgyen Packaging and are waiting for hear from them for approval. Operators stated that they have ceased these processes until they are approved. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PFObserved operator state that they have submitted a HAACP and VARIANCE to the state for Reduced Oxgyen Packaging and are waiting for hear from them for approval. Operators stated that they have ceased these processes until they are approved. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - PFProvide thermometer to measure ambient air temperature for flip top prep cooler. Observed no temperature measuring device inside flip top prep cooler. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment and linen in a clean, dry area. Observed several clean aprons uncovered/unprotected and stored on soiled area below prep table near walk-in cooler. Observed several clean utensils stored in a bin that was accumulating soil debris. |
|
45
|
0
|
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 and be used according to manufacturers recommendations. Observed "houshold use only" mixer stored in facility.4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed split gasket on 2 door reach-in refrigerator. Observed consensation leak inside standing reach-in refrigerator and water accumulating on bottom of unit. Observed missing panel on ice cream feezer. Repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CPhysical faciltiies shall be cleaned as often as necessary to keep them clean. Observed some soil debris accumulating below dish machines at bar area and other hard to reach areas in kitchen and corners of walk-in freezer. Observed food debris accumulating on bottom of several reach-in refrigerators. |