| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed the hand sink in the women's restroom not reaching 100F after several minutes of monitoring. VR within 10 days. |
|
14
|
1.50
|
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 datemarking sticker residue on food storage containers. Improvements made to food contact surface cleanliness since last inspection.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed visible food debris on 2 thermometer probes that were not currently in use. CDI- instructed PIC to re-clean probes. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon exiting the conveyor oven at 122F and chicken exiting the conveyor oven at 159F. -Pf CDI- items were sent through the conveyor oven one more time until they items were fully cooked (see chart). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in a flip top cooler along the prep. line cold holding around ~60F and watermelon cold holding above 45F at the bar (see temp. chart). CDI- watermelon was placed into the walk in cooler for cooling, all other TCS foods were discarded. VR within 10 days to ensure the flip top cooler is holding foods at 45F or lower. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of salsa with a prep. date of 6/10 in the walk in cooler. CDI- product discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal sauce ramekins stored clean and stacked while wet. Improvements made to wet stacking since last inspection. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the walk in freezer floor, on some shelving in the walk in cooler, and inside the hot holding cabinet where grilled chicken is stored. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaks at the handsink nearest the walk in cooler and at the 3 compartment sink faucet. |
|
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 worn tile grouting along the cook line in the kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one unshielded light bulb in the walk in cooler. |