|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
. _6-301.11 Hand washing Cleanser, AvailabilityKeep soap supplied at hands inks at all times of operation. Observed no soap at the bar handsink.5-205.11 Using a Hand washing Sink-Operation and MaintenanceHand wash sinks must be accessible at all times- observed a trash can in front of the bar sink today making it hard to use. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved the dishwasher not sanitizing today. maintain sanitizer at 50-100ppm. Primed by PIC to correct. |
|
20
|
3
|
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 HoldingHold TCS foods cold at 45-41F. Observed multiple foods out of temp. today. Recommend keeping lids on food to hold cold air in, along with using metal pans. If using ice to keep foods cold then multiple bags need to be used rather than just one in a large batch of food. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensMust provide a disclosure and reminder for all raw animal foods offered undercooked. No disclosure or reminder where present on the catering menu today which offered raw oysters. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
. _ . 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils on a clean surface. Observed a knife stored between equipment today. Do not store cold unit lids on the floor as observed today- table put in place to keep covers on instead- covers washed and sanitized during inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
. . 4-101.19 Nonfood-Contact SurfacesProvide a cover for the cold make table that has an exposed moter which is hard to clean and is collecting food debris. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
. _ . 4-602.13 Nonfood Contact SurfacesClean inside of fryers, behind the dishmachine, and dishwasher vents. |
|