| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. A handwash sink shall be used for no other purpose besides handwashing. Observed sink near flip top prep. coolers with food debris in them. PIC placed a handwashing only sign on towel dispenser. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Raw animal foods shall be stored based on their final cook temperatures. Observed raw marinated chicken being stored above ribs in walk in cooler. CDI by rearranging 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. Food contact surfaces shall be clean to sight and touch. Observed meat slicer stored clean with food debris on blade guard, dirty vegetable slicer stored clean, 2 metal pans that had food debris in them stacked clean, and 5 dirty salad bowls. CDI by recleaning each item.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizer must be between 50-200ppm. Observed dish machine in bar reading at 0ppm. CDI by replacing sanitizer concentrate bottle with a new one, machine was then reading at proper concentration. |
|
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 - P. Potentially hazardous foods being held cold shall be at least 45F or lower. Observed several items in a flip top unit out of temperature (see temp. chart). CDI by placing these items in walk in cooler to cool back below 45F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Potentially hazardous foods shall be discarded if they exceed their datemarking time allotment. Observed a container of feta cheese dated 2/26. CDI by discard. Facility was unaware that feta cheese had to be used within 7 days if held at 41F or below. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Foods that are not unmistakable recognizable such as pastas and rice shall be labeled with their common name once removed from their original container. Observed several sauce bottles not labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Foods shall be stored at least 6 inches above the floor. Observed large plastic container of raw meat placed on floor near smoker. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In between uses, wet wiping cloths shall be stored in sanitizer buckets. Observed one wet wiping cloth stored on a counter top. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. When not in use, utensils stored in food shall have their handles stored above the food surface. Observed one ice scoop with the handle stored in the ice. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. After cleaning, equipment and utensils must be air dried before being stacked. Observed 3 pans stacked while wet. |