| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 1.5pts- Observed sanitizer at bar sink dish machine at 0ppm Cl. CDI- PIC attempted to get the machine to function properly during the inspection. PIC contacted repair man during inspection. EHS observed 50 ppm Cl reading at dish machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5pts- Observed roast beef (50), ham (51), and turkey (50) in the flip top unit. CDI- PIC voluntarily discarded the item.
NOTE: In 2019 this rule is going to change to below 41F or a violation will occur. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 hot dogs in low boy not date labeled. Employee stated the item was opened yesterday. Employee was able to back date the item.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed meat loaf dated 2/24. CDI- PIC voluntarily discarded the item.
REPEAT 1.5pts |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 REPEAT 0.5pts- Observed lettuce (50) in a low boy and sliced chicken (50) in the walk in cooler tightly rapped and cooling. CDI- Employee uncovered the items. |
|
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. 0pts- Observed several squeeze bottles and shakers not labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- Observed employee cooking without wearing a beard guard. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0pts- Observed dish employee use a towel to dry utensils. Employee was instructed to re-wash dishware that had been dried with a towel and to allow them to air dry. |
|
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. REPEAT 1pts- Observed leaking condenser in the walk in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0.5pts- Observed gaskets and inside of prep units in need of cleaning do to food debris build up. Also observed handles of coolers and prep units in need of cleaning.
NOTE: Observed an improvement from last inspection. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. 0pts- Observed back and bar hand sink both draining slowly during the inspection. Bar sink had a small paper towel and bottle cap in the drain. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. REPEAT 0pts- Observed flooring, walls, and areas of the ceiling throughout the facility in need of repair. |