| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - CGeneral Comment: Handwashing signs shall be provided at each handsink used by food employees. Observed no handwash sign at bar handsink. CDI, handwash sign provided to operator. |
|
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 raw chicken stored in pan in direct contact with pan of raw ground beef. CDI, operator relocated food for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PFood shall be stored in wrappings, packages, or covered containers. Observed ice behind bar uncovered and unprotected. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PIce bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed soil and mold accumulating in back of ice machine. CDI by instruction.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMechanical warewashing machines shall provide proper concentration of sanitizer. Observed 1 dish machine at bar not providing proper concentration of chlorine sanitizer. CDI, operator called ecolab during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cheddar cheese and blue cheese in container on top of ice and above 45 degrees F. CDI, operator relocated items to blast chiller to rapidly cool. |
|
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: Implement and follow proper date marking procedures. Observed 1 container of french onion soup with a date of preparation of 6/11. CDI, operator voluntarily discarded 1 large container of french onion soup. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CStore food 6 inches from the ground. Observed boxes of lemons stored on ground in walk-in cooler. CDI, operator relocated lemons during inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - CInvert clean forks and spoons so that handling of lip contact areas are not handled. Observed several clean forks and spoons not inverted properly at bar. Observed clean equipment stored on soiled rack behind 3 compartment sink in kitchen. Observed clean pitcher screw on lids stored in soiled container in kitchen. CDI. |
|
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 - CGeneral Comment: Keep equipment in good repair. Observed several split gaskets on reach-in coolers. Observed 1 dish machine at bar not provided proper concentration of sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed all reach-in refrigeration units that was storing clean glassware soiled with debris and other soil residue. Observed standing water accumulating on bottom of beverage cooler at bar.Observed soiled gaskets on several reach-in refrigerators behind bar. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CGeneral Comment: Phyiscal facilities shall be cleaned as often as necessary to keep them clean. Observed standing water accumulating below warewashing machine.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - CPhysical faciltiies shall be maintained in good repair. Observed a handsink in mens and womens restroom not providing hot water above 100 degrees F. |