| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Observed employees not washing hands before donning gloves. Observed dish washer not changing gloves when handling dirty dishes. CDI, directed to properly wash hands before putting on clean gloves. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed mashed potatoes in steam well below 135F. CDI, reheated to proper temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed pancake batter and noodles in ice bath above 45F and clarified butter sitting out on counter above 45F. CDI, more ice added to ice bath and butter moved to cooler to cold hold. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed consumer advisory not adequate on menu. Menu still missing disclosure. CDI, sample new menu was provided with changes made but not printed. Owner reported that menus are going to be printed today. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers. Observed two chemical spray bottles not labeled. CDI, labeled during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Observed sheet trays of cooked portabello mushroom and spinach sitting out at room temperature to cool. Product already below 135F. Observed pans of quiche cooling in one door reach-in. CDI, discussed actively cooling in walk-in cooler once temperature reaches 135F. Mushroom, spinach, and quiche moved to walk-in cooler to properly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Observed a large stock pot of red potatoes soaking in 3-compartment sink next to dirty dishes. Pot moved to prep sink during inspection. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed handle of scoop stored down in flour. Handles need to be sticking up out of food products. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces. Observed cleaning needed around cook area and shelves in walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas. Observed cleaning needed on floors throughout kitchen & repair done to missing/broken vinyl tiles around ice machine. |