| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed multiple glasses with food debris stored in clean chill unit at the bar. CDI - Removed for rewash. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed employee drop cooked sausage onto soiled prep table and then re-placed onto tray with other sausages. CDI - Employee discarded contaminated sausage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-made salads holding in reach in unit at 42-44F. No corrective actions and points taken due to state's memo. Points may be deducted next inspection for any TCS foods measuring above 41F. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed ROP'd products in walk in cooler measuring 39F-40F during storage. Both HACCP plan and data logger were checked. HACCP plan says that product shall be stored at or below 38F for up to 72 hours and cannot measure above 38F for more than 4 consecutive hours. The corrective action is discard if 4 hours is exceeded. The data logger showed that the walk in temp has stayed at or below 37F until about 2 hours ago. CDI - The PIC removed all items and re-iced them. They reached 36F-37F within 25 minutes. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer bucket located at the bar. Sanitizer solution read 50 ppm quat. CDI - Employee replaced sanitizer to correct concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop (located at server station) stored in plastic cup filled with water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged walk in freezer door. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no tests strips available for chlorine sanitizer used at the 3 compartment sink located at the bar. VR required within 10 days of inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor of walk in freezer in need of cleaning. Increase cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outside dumpster missing drain plug.
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster area/enclosure in need of cleaning and cardboard stacked around dumpsters. Increase cleaning frequency. |