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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. PIC discussed sanitizing procedures for the large lettuce spinner. PIC states the food employees are spraying food contact surfaces with quat then wiping with wiping cloth after spraying. CDI - educated PIC and food employees that when sanitizing with chemical solution such as quat, there shall be a contact time of 2 minutes to be used for the solution in order to actively sanitize.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of 'cleaned' plates with food debris stuck on food contact surface. REPEAT VIOLATION. CDI - brought items to dish pit for cleaning procedure.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Observed build up in the ice machine. Advised to clean and sanitize more often. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed no date label for the prime rib product in the walkin cooler on speed rack. CDI - educated about date marking criteria and advised to place label on product.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed that the date labels for the product in the facility are incorrect. Ex: Crab date and the number date do not match up for preparation date. Potatoes are prepared on 12.4.17, cooled down on 12.5.17, and then prepared into potato soup 12.6.17 with this day's date instead of the 12.4.17 date label. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked throughout the kitchen. Educated to wash, rinse, and sanitize, and to allow items to air dry. |
|
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 the 3 compartment sink joint torn at the top of the compartments. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed pressure guage not working at the hot water dish machine. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed inside of equipment such as hot holding reach in and other pull out drawers with debris inside. Observed walkin cooler gasket dirty with build up. Advised to keep items clean. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a tear in the bottom corner of the dumpster. Advised to have dumpsters replaced. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors dirty in the bar area and in kitchen behind equipment. Advised to keep clean. |
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