| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed dish machine not properly sanitizing, below 50 ppm. CDI - primed and holding.
Observed ice machine collecting residue on interior. Observed interior of soda gun at bar collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed chicken cooked to 157, CDI - when temperature disclosed PIC cooked chicken again to 167.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed feta cheese in make table not dated. CDI - dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed one container of egg roll filling covered in walk in. CDI - PIC removed once observed. Improvement from previous inspection.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Improvement from previous inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed screen not secure, opening present.
6-202.15 Protect outer openings of establishment from insect or rodent entry. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloths stored dry and soiled. Observed one bucket of sanitizer below 100 ppm.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed one scoop with no handle in spice container. Observed one knife with blade under box of gloves on counter.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed HVAC window unit in wall behind spice rack collecting residue.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed one light fixture missing light shield.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |