|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
2
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
Yes
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated FoodProperly discard any unsafe or adulterated foods. Observed brown, wilted lettuce stored for use inside the reach in cooler. CDI- by voluntarily discarding. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly dispose of products stored beyond a 45F/4 day or 41F/7 day hold time. Observed hot dogs stored since 7/16 and chicken breast stored since 7/11. CDI by voluntary disposal.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFObserved lettuce not date labeled. CDI by discarding. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CObserved a lime left unprotected in the bar area once opened for the day. CDI by discarding. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CStore in use wiping cloths in sanitizer. Observed a single wiping cloth not stored in sanitizer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CObserved a spatula stored in the front handsink. |
|
45
|
1
|
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 - CRepair the leaking prep cooler and 2 door reach in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain the sinks clean. Wipe down the area under the grill. Clean around the hood. Clean the cart used to transport dirty dishes. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - CRepair the holes in the walls. Floor is damaged under the front cook line reach in cooler and in the bar. 6-501.12 Cleaning, Frequency and Restrictions - CGeneral cleaning needed of the floors and walls. |
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