| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Trash can and linen hamper in front of hand sinks in back of house. CDI - PIC relocated both. Do not block access to hand sinks. Locate trash can and linen hamper away from front of hand sinks. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed multiple shell stock tags with no date of use marked over last 90 days. Keep the tag with the shell stock until the last shell stock item is used. Mark the date that the last item was used on the tag and maintain in order for at least 90 days. Return visit required within 10 days to observed date marking of shellstock tags. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Various TCS foods in random locations on prep tops and in reach in units with temperatures above 41f. See chart above. CDI - items discarded. All coolers with ambient air temperatures 41f or lower. Elevated temperatures appear to be due to improper stocking or equipment door sealing. Do not overfill containers on prep tops. Ensure containers on prep tops extend down into cold reach in underneath. Ensure doors completely close on reach in coolers. REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
7-206.12 Rodent Bait Stations - P Observed rodent bait block under bar equipment not in bait station. Rodent bait is a highly toxic material that must be contained in a tamper resistant bait station. Remove any rodent bait that is not properly contained in a bait station in the facility. Return visit within 10 days to ensure rodent bait properly contained. |
|
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. Spoon stored laying in spinach dip overnight in reach in cooler. Do not store utensils with handles in products. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Damaged interior of reach in cooler temporary repair with duct tape needs repair. Severely damaged gaskets on upright cooler repaired with duct tape need replacing. Interior of microwave near can wash damaged/melted needs repair. Doors on double door low cooler near can wash do not close properly need repair. Other various equipment with damage and/or rusting areas throughout need evaluation and repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Non food surfaces throughout back of house areas including shelving, equipment exterior surfaces, exteriors of storage containers, etc. with buildup and/or sticky residue needs cleaning. Hose and nozzle for food prep sink with buildup needs cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 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. Dark residue, food splatter, debris and standing water present on floors and/or walls in back of house areas need cleaning. Various wall and/or floor surfaces need repair.
6-501.114 Discard items stored on the premises as they are not necessary to operation and maintenance. Multiple pieces of equipment no longer in use including slicer, reach in cooler, dish machine, various small wares present in facility out of use long-term. Remove items that are no longer in use. |