| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed employee beverage stored on keg cooler. CDI, operator relocated beverage. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 1 food employee turn faucet off with their bare hands. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF - Handwashing sinks shall provide hot water at 100 degrees F or above. Observed hot water at 83 degrees F in men's restroom and at 80 degrees F in women's restroom. Verification required by 11/8/15 |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken containers stored behind shell eggs in walk in cooler. Observed raw chicken and philly cheese steaks with commercial packaging open in reach in freezer stored over potatoes. CDI, operator relocated foods for proper storage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F or below. Observed house made ranch dressing cold held at 59 degrees F near bar on ice. CDI, operator relocated ranch dressing to rapidly cool and Time as a Public Health Control form was discussed with operator. Form provided. Observed garlic in oil mixture above grill in tempera tore danger zone. CDI. Keep garlic in oil mixtures cold held at 45 degrees F or below or hot held at 135 degrees F or above. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed 2 open packages of turkey not date marked. CDI, operator voluntarily discarded turkey. Improvement made since previous inspection. |
|
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 1 light out under hood. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil accumulating in fryer unit equipment, on top of dish machine and inside of dish machine. Observed soil accumulating on shelving in facility. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - A plumbing system shall be maintained in good repair and calibration. Observed leak at faucet of 3 compartment sink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several areas of FRP board damaged and removed from wall in kitchen. Observed some damage to floor in kitchen.
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil on walls at dish machine area. |