| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple uncovered employee beverages on prep table in kitchen. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee wash hands but use bare hands to turn faucet off after washing. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed handwashing sink not accessible at handwashing sink behind bar and dump sink supplied with soap and equipment stored on handwashing sink. CDI, equipment removed to provide access to handwashing sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw sausage stored over sauces and ready to eat food in walk in cooler. Observed raw steak stored over package of pre-cooked pork. Observed raw steak in walk in freeer with commercial packaging open stored over ready to eat foods in walk in freeer. CDI, foods relocated for proper storage. Repeat. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates and bowls stacked along prep lines with food debris on food contact area. CDI, equipment relocated for cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed baked potatoe in warming unit at 100 degrees F. CDI, operator reheated baked potatoe to 193 degrees F. Warmer was not holding required temperature and not in good repair. Potatoes placed in warmer next to non-functioning unit while on-site. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed rice at 50 degrees F, cheddar cheese stacked high and at 51 degrees F in prep refrigerator and chicken in prep unit near bar next to heat lamp at 60 degrees F. CDI, foods voluntarily discarded by PIC. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment: 3-307.11 Miscellaneous Sources of Contamination - C - Ensure foods protected from miscellaneous sources of conamination. Observed refrigerators lined with Cryopac ice pack blanket on top of prep refrigerators and in contact with some food. Ensure proper approved food contact surfaces intended for food contact is used if in direct contact with food. Such equipment may include container lids. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on counter surfaces in kitchen. |
|
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 - Observed bread and baked potaote warmer not holding required temperature. Facility instructed to store TCS in adjacent warming cabinet until warmer is repaired. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - General cleaning needed on floors in hard to reach areas in facility including behind bar coolers, sides of cooking equipment in kitchen and floors of walk in coolers and storage areas.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tiles on floors in kitchen and baseboard floor / wall juncture damage at can wash. |