| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed two employees handle raw meats, change gloves and then put more gloves on to handle RTE foods or clean dishes.
Both employees stopped today to wash hands before donning gloves.
2-301.14 Wash hands before donning gloves and between gloves uses.-P |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed the papertowel dispenser not functioning today- towels placed on top of dispenser until batteries could be replaced.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Observed tea stored in a urn without a lid today-m covered during inspection to correct.
Observed raw fish stored over cheese and cooked onions in the 2 door meat reach in cooler- fish moved below RTE foods to correct.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed mushrooms holding at <135F next to the steam table today- discarded.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed rice and boiled eggs stored at >45F today on the counter- eggs cooled down in freezer to correct and rice discarded. Observed cut tomato with basil at >45F- discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed 3 boxes of spices stored on the floor today- picked up during inspection and placed on racks.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed single use scoops stored in spices today-cups discarded to correct.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed the walk in cooler door corroded today and need of replacement/repair.
4-501.11 Maintain equipment in good repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed build up on the floor under the small ice machine and a small amount at the bar today.
Oberved dust build up on the light over the line today.
6-502.12 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. |