| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored in kitchen. CDI- Drink removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm, and spray bottle of sanitizer reading 0 ppm. CDI- Dish machine had run out of sanitizer, sanitizer replaced at dish machine and remade in spray bottle to proper strength. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large pot of gumbo soup at 90 degrees and she crab soup at 117 degrees that had been cooling in depleted ice baths for approx. 2.5 hrs. CDI- PIC voluntarily disposed of these items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed a number of date mark required foods that were refrigerated more than 24 hrs and were not date marked. Observed a few foods date marked past their 7 day shelf life. CDI- Out of date foods disposed of. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed rare seared tuna not asterisked to connect to consumer advisory, CDI- PIC had all menus asterisked as a temporary fix until new menus can be ordered. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed depleted ice baths in use to try to cool very deep pots of soups. CDI- Reviewed proper cooling methods with PIC, be sure to maintain ice in the ice baths and stir frequently to cool and/or used flat vented pans to cool foods faster. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of a few house and fruit flies in kitchen, facility has a pest mgmt company, maintain pest control efforts to eliminate pests. |
|
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. A few racks in walk in cooler are rusty, need replacing soon. |
|
47
|
0.50
|
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 several racks in kitchen needing cleaning of dust build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas of walls with damage, not meeting food code standards eg: cased door way to kitchen has gaps at frame to wall, water damage at high ceiling above 3 comp sink, ceiling above can wash is peeling, door way to bar has a wall with holes and exposed receptacles needing repair. Have all walls that do not meet standards repaired as needed. Walls need cleaning of dust. |