| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with paper cup and other paper debris present in basin of sink next to drink dispenser. CDI - PIC removed these items. REPEAT -2-
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at two handsinks. CDI - PIC given signs today. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic pans and lids stacked on rack with food debris between and sticker residue present on the outside of the containers. Remove stickers before washing so they may come off easier. CDI - PIC removed these and sent them to dish room for cleaning. -3- REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of ribs from three days prior without date mark at the hot line. CDI - PIC referred the product back to the backstock in the walk in. PIC stated the facility ran out of stickers. -0- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed steak thawing in prep sink under running water at 84F. CDI - PIC took temperature of raw steak and placed in walk in to finish thawing. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottle at the hot line without label, as well as bottles in the hostess prep on the opposite side of the hot line. Label these. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers plating soup without hair restraint. Either use dedicated staff with proper hair restraint or servers should wear hair restraints.
Observed chefs with longer beards. Either trim or wear a beard guard. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups in dispenser with top cover removed. CDI - PIC placed cover on dispenser.
Observed children's' cups in bin over drink dispenser without lip protection. CDI - PIC placed these in plastic. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in bar used for bar glasses at 88F. CDI - PIC instructed refilling of solution to proper temp. Bartender stated the glasses in sanitizer had been there a while. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the shelving over storage area for whisks and other utensils. Clean. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout loosening at baseboards near the mop wash. Repair. -0- |