| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed a container of raw fish stored over ready to eat foods in flip top prep cooler. Observed raw shell eggs stored over lettuce in upstairs walk in cooler. CDI, operator relocated foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed chemical dish machine not providing proper concentration of chlorine sanitizer. CDI, operator called ALCO to repair unit during inspection and switched to single-service articles until dish machine repaired. |
|
21
|
0
|
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 - PFGeneral Comment: Date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed beans that operator stated was prepared earlier in the day not date marked in upstairs walk-in cooler. CDI, beans labeled during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed spaghetti cooling at room temperature in large plastic container near grill. CDI, operator placed spaghetti into shallow and added ice and relocated to refrigerator to rapidly cool. Proper cooling methods discussed with employees. Repeat. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored located on equipment and prep surfaces throughout kitchen. Repeat. |
|
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 - CClean equipment and linens shall be stored off of the ground. Observed a bag of clean towels stored on ground in upstairs storage area.4-904.11 Kitchenware and Tableware-Preventing Contamination - CInvert clean forks and spoons after cleaning so that handling of food and lip contact surfaces is prevented. Observed forks and spoons not inverted properly at wait station. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed damage to bottom of 2 door reach in refrigertor and no longer smooth and easily cleanable. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed some food debris and soil accumulating on shelving throughout kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed wall damage near 3 compartment sink and baseboard damage in men's restroom. Repair. |