| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a dented can of pineapple juice stored in dry storage with cans to be used. Store dented cans in a segregated marked area or discard. CDI- PIC voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed dried residue on the lemon wedger.
-Observed build-up on the table mounted can opener.
-Observed encrusted debris on several plates at the line.
CDI- All items were removed and placed in the dish area for proper washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buffalo sauce at room temperature from yesterday. Buffalo sauce is mixed with butter and left out at room temperature measured 61 F. CDI- PIC voluntarily discarded. Discussed using TPHC for butter to ensure compliance. |
|
21
|
0
|
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 Observed cooked/cooled prime rib in the walk-in cooler with not date mark. CDI- Date mark has been place on the product. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 8 pans of recently prepared cut cabbage for coleslaw stored in the dessert prep cooler with lids. Leave vented to allow proper cooling and use the walk-in cooler instead of the prep cooler as it is designed to maintain temperatures and not for rapid cooling. CDI- Moved to the walk-in cooler for rapid cooling. REPEAT |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the cooler at the bar holding half& half and at the wait station holding milk. CDI- Thermometers placed in the coolers during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in the walk-in cooler and freezer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs at the cook line stored in sanitizer water. CDI- Removed from sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Lettuce chopper observed in poor condition and is no longer easily cleanable. |
|
53
|
0
|
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 missing cove base tiles at dish area and wait station area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11(C) The light intensity shall be least 50 ft candles at the surface where an employee is working with food and or utensils. Observed 16 ft candles at the food prep area was 4 ft candles during the last inspection. |