| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw prime rib stored on top of speed rack directly above butter and other non-raw foods. Raw salmon and raw shrimp stored on shelves above pasta in upright cooler. Raw shrimp stored on shelf above lettuce inside cooler on line. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Chlorine sanitizer that was being used at the bar measured less than 50 ppm. Chlorine sanitizers shall be 50-200 ppm. CDI - More chlorine added to solution until it was 50 ppm. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Deli slicer and can opener stored as cleaned but both had visible food residue or buildup on them. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Both taken to dish machine to be rewashed. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Salmon cooked to only 128F. Raw fish must be cooked to at least 145F. CDI - Salmon moved back to grill and cooked to 170F. 0 pts. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P - Repeat - Caesar dressing was cooling in freezer since 10AM. Temperature of Caesar dressing was 49-71F at 2PM. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. TCS foods that are prepared using all cold ingredients shall be cooled to 41F within 4 hours of preparation. CDI - Caesar dressing discarded. Improvement from last inspection so only half credit deducted. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - 2 pans of iceberg lettuce and 1 pan of romaine lettuce measured 45-53F. TCS foods in cold holding shall measure 41F or less. Half and half at bar measured 50F in cooler. Cooler door was not closed. CDI - Lettuce pans moved to blast chiller to cool and half and half discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Portion of turkey and portion of ham in walk-in cooler both did not have date marks. TCS ready-to-eat foods must be date marked. CDI - Date labels added to items. 0 pts. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Caesar dressing was cooling in freezer in a large container. TCS foods shall be cooled in smaller portions or using ice wands/ice baths. Cooling methods must be able to cool TCS foods within the cooling parameters. CDI - Caesar dressing discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Caesar dressing container on the floor in the walk-in freezer. Food must be stored at least 6 inches off the floor. CDI - Caesar dressing discarded. 0 pts. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth bucket on the floor at cook line. Wiping cloth buckets must be stored off the floor. 0 pts. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Repeat - Scoops stored in 90F water at line. In-use utensils may only be stored in water if it is in a "dipper well" or in water above 135F. |
|
45
|
0
|
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 - C - Dish machine drainboard leg is not sized correctly and a dish rack is keeping the drainboard level. Microwave in dessert area is missing interior top of unit. Repair/replace leg of drainboard and replace microwave. 0 pts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C - Handsink in kitchen is leaking onto the floor. Plumbing fixtures shall be maintained in good repair. Repair leak. 0 pts. |