| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, AvailabilityHandwash cleanser shall be provided at each handwash sink. Observed handwash sink at bar low on handwash cleanser. CDI, operator filled soap dispenser with handwash cleanser during inspection.6-301.14 Handwashing SignageEach handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handwash sink behind bar in and women's restroom. CDI, operator provided handwash signs. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food so that cross contamination is prevented. Observed raw hamburger patty stored above whole muscle beef in meat walk-in cooler. Observed food mixture made with uncooked raw shell egg stored above baked beans in walk-in cooler. Food shall be stored in wrappings, packages, and covered containers. Observed several ice tea pitchers stored at wait station unprotectedd. CDI by instruction, operator relocated raw hamburger patty and shell egg for proper storage. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
. 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of grilled onions along cookline on shelf below 135 degrees F. CDI, operator reheated onions to proper temperature. |
|
20
|
0
|
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 HoldingPotentially hazardous food being cold held shall be at 45 degrees F or below. Observed pico that operator stated was recently prepared below 45 degrees F in flip top prep cooler. CDI, operator relocated pico to walk-in to rapidly cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlWhen using Time as a Public Health Control proper written procedures must be prepared. Observed facility now implementing Time as a Public Health Control for blanched fries but not following written procedures. Observed written procedures not including that they are bringing cooled blanched fries out below 45 or 41 degrees F. Observed fries that are sitting on trays not identified with a discard time. CDI, 3 trays of french fries were discarded, improvement made since previous inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204-112 Temperature Measuring Devices-FunctionalityTemperature measuring devices shall be supplied in hot hold and cold hold equipment storing potentially hazardous food. Observed several broken gauges on hot hold equipment and 2 flip top prep coolers missing a temperature measuring device. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Working containers of dry ingredients and spices shall be labeled by common name of food. Observed a container of sugar without a proper label along prep line. CDI by instruction, improvement made since previous inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryFood employees shall not wear jewelry on their wrists or fingers. Observed several employees with wrist bands, watches, and rings. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageUse proper methods to store in-use utensils. Observed several knives stored in soiled area between prep tables. Observed knife stored in soiled area under flip top prep unit. Observed several scoopers stored on soiled shelving in 4 door reach in cooler. CDI by instruction, utensils relocated for cleaning. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required Allow equipment to air dry after cleaning. Observed several pans and containers being wet stacked.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean equipment and single-service items in a clean, dry area. Observed several boxes of single service items, equipment, and clean linens uncovered/unprotected in outdoor storage area and collecting rain water. Repeat. |
|
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-EquipmentGeneral Comment: Keep equipment in good repair. Observed split gasket in 4 door reach-in cooler. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring DevicesA warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tak. Observed chemical dish machine effectively sanitizing dishes but the dish machine gauges not properly functioning. Operator called repair company during inspection. Verification required by 12/7. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed outside of white spice bins accumulating food debris and in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective ShieldingGeneral Comment: Provide protective shielding on lights. Observed shields missing from 2 lights under hood. Operator had ordered new ones which were sitting next to hood in a box operator stated was in process of being installed. |