| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment emailed new health policy form. 0 pts. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a written policy regarding the response and clean-up of vomiting and diarrheal events. CDI - Establishment emailed sample policy. 0 pts. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Repeat - 5 employee drinks sitting on prep tables in serving area. Employee drinks must be stored in a separate area, such as a low shelf. Employee drinks shall also have a lid with a straw. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Establishment was using same flour bin for raw chicken and raw fish. Separate raw animal foods during preparation. Do not comingle raw fish with other raw foods as raw fish is an allergen. CDI - Flour taken to be washed and 2 fresh pans of flour brought to grill with fish/chicken labels on them. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - PF - Repeat - Can opener blade had visible multi-day buildup on it. Manager states cutting board used to cut sandwiches is cleaned with sanitizer solution throughout the day. Ensure cutting board is washed, rinsed and sanitized at least every 4 hours. Ensure can opener blade is washed, rinsed and sanitized daily. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Repeat - Pow wow sauce, ranch, and chili lime bottles all were from 10-6. These dressing have half and half or milk in them. Greek sauce in walk-in cooler was made on 10-7 and had not yet been discarded. Portioned turkey in walk-in cooler was made on 10-8 and had not yet been discarded. TCS ready-to-eat foods must be discarded 7 days from preparation. If turkey is opened on 10-1 at 9AM, it must be discarded by 9AM on 10-8. CDI - Expired items discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Cooked corn and beans from can were cooling in sandwich cooler top at 50F and 48F. Do not cool TCS foods in sandwich cooler tops. Use equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Items moved to walk-in cooler to continue cooling. 0 pts. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests - C - Repeat - At least 5 gnats observed in prep area in back of restaurant. Pests shall be precluded from the premises. Contact pest control for solutions for gnats. Only half credit taken due to improvement from last inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Maintenance - Fingernails - PF - Waitress with artificial nails observed handling plates of food with no gloves. Employees that have painted or artificial nails must wear gloves any time they are handling exposed food. CDI - Waitress donned gloves for the remainder of the inspection. // 2-303.11 Prohibition - Jewelry - C - 1 employee on cook line was wearing a watch. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Repeat - Ice scoop at ice bin at bar was stored in ice bin with handle laying on the ice. In-use utensils must not be stored with the handle laying in the food or ice. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gaskets present on one sandwich cooler and on refrigerated drawers underneath grill. Chipping shelves present in walk-in freezer. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Repeat - Old dirty water present in bottoms of keg coolers. Raw chicken reach-in cooler needs to be cleaned. 1 microwave needed to be cleaned. Interiors of sandwich coolers and in reach-in freezer both need detail cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - C - Water leaking on to floor from pipe underneath dump sink in dish area. Plumbing fixtures shall be maintained in good repair. Repair leak. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Moldy buildup on wall behind dish machine. Floor needs cleaning underneath dish machine and prep sinks. Dust accumulating on ceiling tiles. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |