|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Ensure dish machines reach chlorine sanitizer concentration of 50-200 ppm free chlorine in final rinse. Observed one of three dish machines (newer bar) had final rinse chlorine concentration of just under 50 ppm free chlorine. CDI - PIC replaced sanitizer concentrate and sanitizer in final rinse then read 100 ppm free chlorine. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in right prep cooler opposite the fryers were measuring above 41F - see temperature chart. PIC corrected by voluntarily discarding these items, adjusting thermostat, and restocking with items below 41F. Temperatures held through end of inspection. VR - verification required. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 small working pans of TCS foods in prep coolers as well as squeeze bottles of some TCS sauces in reach in cooler were undated. Even though PIC explained that these items are used up within 2 days, they must be date marked if they are held for more than 24 hours. Today PIC was able to show exactly which dated containers in the walk in cooler had been used to fill working containers. VR - verification required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of water, oil, wine, BBQ sauce, fajita sauce, honey soy sauce unlabeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing bracelets while working with food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted/peeling shelving in several coolers and the area where cleaned utensils are air dried. Observed split gaskets on prep coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles above right prep cooler in need of better cleaning. |
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