| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee handle soiled towel and then touch face then proceed to handle clean equipment without washing their hands. Observed 2 food employees turn faucet off with their bare hands after hand washing. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no disposable towels at hand washing sink behind bar. CDI, towels provided.
6-301.11 Hand washing Cleanser, Availability - PF - Observed soap dispenser having difficulty with sensor at hand washing sink near grill. CDI, EcoLab arrived on-site to replace dispenser. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates and bowls stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 containers of watermelon stored in prep refrigerator at 60 degrees F and ambient air temperature measured 59 degrees F behind bar. CDI, operator voluntarily discarded watermelon. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 - Observed recently prepared soups cooling in deep covered containers, portioned onions and brisket portioned in and cooling in deep containers in walk in unit. CDI, soup transferred to shallow uncovered pan to rapidly cool and portioned foods transferred to uncovered sheet pans to rapidly cool. Repeat. |
|
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-Storing - C - Observed clean linen stored on ground in outdoor storage shed. |
|
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 drink mix refrigerator behind bar with ambient air temperature of 59 degrees F and not holding required temperature. repair. |
|
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 food debris accumulating in prep refrigerators throughout establishment and soil and debris accumulating on shelving. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed some back up utensils stored in container in storage room in container with chemicals that operator stated some equipment may not be needed. Operator pulled container to sort through and separate equipment needed in establishment from chemicals. |