| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
.5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handwashing sinks in women's restroom providing hot water at 88 degrees F. Verification required to ensure that hot water is provided at correct temperature. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Food shall be stored in wrappings, packages or covered containers. Observed drink pitchers at wait stations uncovered / unprotected. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Warewashing machines shall provide sanitizer at required concentration. Observed chlorine sanitizer low and providing 0ppm chlorine as registered by test strips. CDI, operator changed sanitizer bucket and sanitizer now registering proper concentration. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed mashed potatoes, cooked mushrooms and cooked onions held below 135 degrees F. CDI, operator reheated foods. Repeat. |
|
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 - P - TCS foods shall be cold held at 45 degrees F and below. Observed butter held at ambient room temperature and operator not able to find written procedures for using Time as a Public Health Control. TPHC document provided to operator. Observed lettuce and dressing held on ice above 45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool and proper ice bath methods discussed with PIC. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed several clean container lids being stored on soiled faucet behind 3 compartment sink..
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal and plastic containers being wet stacked on dry storage shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces - C - Observed cutting board by bar accumulating heavy scratches.
4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free from cracks. Observed several fryer baskets with broken wires and in poor repair. CDI, operator removed equipment from use. Repeat. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lighting in storage hallway in back of kitchen uncovered / unprotected. Provide proper lighting or shielded bulbs over clean equipment and linen. |