|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOODObserved inadequate verbal/written employee health policy. Must know the five symptoms, five illnesses and exposure to those illnesses. Sample employee health policy provided at inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Observed kitchen hand wash sink used to fill water for pot and bar hand sink blocked by soda tanks on the floor in front of the sink. Instructed employee to use the two compartment prep sink and had the PIC move the soda tanks for access to bar hand sink.6-301.14 Handwashing Signage - Provided signs for kitchen and bar hand sinks. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - Observed plastic bag with small amount of black dried up lettuce in the unused kitchen restroom that is not operational. Also observed outdated steak sauces, hot sauces, bbq sauce and old chili peppers on the dry storage racks. All items discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All RTE (ready to eat) PH/TCS food items held for more than 24 hours need to be date marked. Observed sauces, washed produce and cooked lasagna without proper date marking. Instruction and handout provided during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - Observed one unlabeled bottle of degreaser. Bottle labeled during inspection |
|
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 - Observed old non-working equipment such as a slicer, coffee/ cappuccino, soda fountain machine in the kitchen and dry storage areas. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Observed areas of the floor in corners and under equipment with build up present.6-501.114 Maintaining Premises, Unnecessary Items and Litter - Observed paint and tools mixed in with items in the dry storage area. Also noted upstairs area, not in use, in need of organizing. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting -Observed less than 50 foot candles of light in the kitchen and less than 10 foot candles in the walk-in cooler and walk-in freezer. Several light fixtures are missing in the kitchen and other light bulbs are out. |
|