| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide hot water of at least 100F at all hand sinks. Observed water at hand sink on cook line at maximum of 87F. Verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Properly date mark TCS (timer/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Foods may be kept for a maximum of 7 days if held at 41F or below; day of preparation shall be counted as day one. Observed several foods in walk in cooler with out dates. Also observed other foods labeled with expiration date that is 8 days after preparation. CDI by discarding items and instruction with chef and PIC.3-501.18 Discard all TCS, RTE foods after 7 days if not consumed or frozen. Observed several items in walk in cooler past 7 day expiration date. CDI by discarding foods. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-101.11 Containers of chemicals shall bear a manufacturer's label. Observed bottles of soap/deterget under 3 compartment sink and bottle of bleach on shelf upstairs with out labels.7-102.11 All working containers of chemicals taken from bulk supply shall be labeled with common name. Observed spray bottle of glass cleaner on line with out label. CDI by labeling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Rapidly cool all TCS foods by using shallow containers, ice baths and leave unovered or loosely covered. Active cooling methods shall be used to ensure foods are cooled to 70F in 2 hours and 45F in a total of 6 hours. Observed sheet tray of potato/vegetable dumplings cooling at room temperature on speed rack in kitchen. Dumplings were 77F and were cooked approximately 2 hours ago. CDI by placing in walk in cooler to rapidly cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Obtain a thin probe thermometer for measuring temperatures of thin mass foods. CDI by instruction with PIC. Must obtain by next inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Food employees may not wear any jewelry on their hands or wrists except for a plain smooth wedding band. Observed several chefs wearing bracelets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Utensils may not be cloth dried. Observed employee at dish area using cloth to dry dishes. CDI by instruction. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 Store all single service items in a manner to prevent possible contamination. Observed single service items stored in room with unfinished floors, walls and ceiling upstairs. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide test strips for measuring concentration of sanitizer. Observed damaged/old quat test strips that were not reading properly and no chlorine test strips available to test dish machine. Verification required. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Air gaps at floor sinks shall be a minimum of 1 inch and at least twice the diameter of the pipe. Observed piping at 2 compartment and 3 compartment sinks below the flood level of floor drain. Verification required.5-203.14 Provide backflow prevention device at hose bib at outside can wash. Verification required.5-203.13 Provide curb around exterior wash. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Floors, walls and ceilings of indoor areas shall be smooth, durable and easily cleanable. Observed plywood walls upstairs around dry storage area and wine room. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide at least 10 ft candles of lighting in walk in cooler. Observed walk in cooler very dark especially in back section. Provide at least 50 ft candles of lighting over ice bin at bar area. Observed more lighting needed at bar. |