| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee McDonald's cup stored in sandwich cooler bottom on top shelf above food for restaurant. Employee drinks must not be stored above food for restaurant. Store on a bottom shelf or separate area. 0 pts. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C - Hand washing signage needed at men's restroom hand washing sink. // 6-301.12 Hand Drying Provision - PF- 1 paper towel dispenser in women's restroom was out of paper towels. Hand washing sinks shall have available and accessible paper towels. CDI - Dispenser refilled. 0 pts. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Repeat - Dish machine rinse cycle was measuring 0 ppm chlorine on test strip. Bulk container of sanitizer was empty. Chlorine sanitizers shall be 50-200 ppm. CDI - Manager attached new bulk container to dish machine line and the dish machine measured 50 ppm. //
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Repeat - Can opener blade had heavy multi-day buildup above the blade. Clean can openers at least once per day. CDI - Can opener taken to dish machine and rewashed. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - All TCS foods in salad make-unit measured above 41F (lettuce, boiled eggs, corn, black beans, ham, and rice). TCS foods in cold holding shall measure 41F or less. Ambient air temperature of cooler measured 52F on EHS thermometer. TCS foods that were in unit longer than 4 hours were discarded. All other TCS foods in unit were placed on temporary TPHC and will be discarded 4 hours from the time the foods were placed in the cooler. VR - Verification required within 10 days that cooler has been repaired to hold TCS foods at 41F or less. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Container of hot dogs were not dated in walk-in cooler. Hot dogs were thawed Monday. TCS RTE foods shall be date marked if held for 24 hours or longer. CDI - Hot dogs dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Container of salsa was prepared on 7-8 in walk-in cooler. Container of sausage in walk-in cooler was prepared 7-13. Container of cooked chicken was prepared 7-14 in low boy cooler. Container of cooked steak prepared 7-10. TCS RTE foods shall be discarded 7 days from preparation, with day 1 being the date of preparation. CDI - Items discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - Pork thawing in prep sink under running water that measured 87F. TCS foods shall be thawed under running water that measures 70F or less, or under refrigeration. 0 pts. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests - C - Repeat - Large amount of fruit flies in various locations in kitchen. Pests shall be precluded from the premises. Contact pest control for fruit fly solutions. // 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Several dead bugs in beer cooler at bar. Remove dead pests from the premises. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Repeat - 4 wet wiping cloths observed at bar. Wet wiping cloths shall be stored in sanitizer when in between uses. Also, all wiping cloth buckets were low on sanitizer. Bulk concentrated sanitizer container at 3-compartment sink was empty. The buckets are filled at sink. Ensure staff checks that sanitizer container is not empty. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables - C - Repeat - Employee observed cutting avocadoes with stickers still on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Tong handle laying in chips in container. In-use utensils shall be stored with the handle not contacting the food. 0 pts. |
|
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 - Some rusted shelves and shelf supports in walk-in cooler and in waitress area. Equipment shall be maintained in good repair. 0 pts. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Repeat - Moldy buildup on frame of reach-in freezer. Chicken wing cooler needs interior cleaning. Shelves throughout kitchen need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C - Drain plug missing on 1 dumpster. Contact waste management company to install drain plug. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Clean floor at bar. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. Improvement since last inspection so 0 points deducted. 0 pts. |