| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed equipment stored inside hand washing sink and staff rinsing equipment at hand washing sink behind front bar. CDI, equipment removed from hand washing sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. |
|
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 pans stored as clean but soiled with food debris. CDI, pans relocated for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon, 2 containers of cut tomatoe, feta cheese, and blue cheese, chicken held above 41 degrees F. See temperature observations above. CDI, operator voluntarily discarded items. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Ensure all TCS foods are held at required temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment: 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 ham date marked 3/5 and some foods on top of prep unit not date marked but prepared yesterday according to PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine dish machine sanitizer registering over 100ppm chlorine. CDI by instruction. Facility contacted chemical company while on-site and they arrived to calibrated unit. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 potatoes cooling on rack at room temperature in kitchen. CDI, rack relocated to walk in cooler to rapidly cool potatoes. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in walk in freezer. PIC stated items recently delivered. |
|
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 clean pans being wet stacked on rack near 3 compartment sink. |
|
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 chemical dish machine not providing required chlorine sanitizer concentration and discharging chlorine sanitizer over 100ppm. Maintenance for machine contacted while on-site. |
|
47
|
0.50
|
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 metal area behind nozzle at soda machine located behind front counter accumulating residues. |