| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12- Food employees shall use a clean barrier to turn off faucets and dispense paper towels. Observed one employee turn off faucets with bare hands and retrieve paper towel with bare hands. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11- Separate raw foods from ready to eat foods and organize meats based on final cook temps. Observed raw unwashed vegetables stored above ready to eat coleslaw, also observed ground beef box on top of pork box in walk in cooler. CDI by rearranging storage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2)- Potentially hazardous foods being held cold shall be at 45F or lower. Observed butter containers set out at room temp. CDI by placing in walk in to cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11- Toxic chemicals shall be stored so they cannot contaminate food and food equipment. Observed can of WD-40 stored adjacent to sauces and paper products. CDI by relocating WD-40. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12(A)- Utensils stored in food shall have their handles above the food surface. Observed 2 scoops in foods with handles in the food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11(A)(3)- Equipment, utensils, and linens shall be stored at least 6 inches above the floor. observed linens stored on floor in walk in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11- Food contact surfaces shall be free of cracks and easily cleanable. Observed several cracked plastic containers and lids. Observed stained sauce bowls with scratch marks as well as a scored funnel. 4-501.12- Cutting boards shall be replaced or resurfaced if they become uneasy to clean. Observed a small cutting board used for bar prep and one green cutting board with deep cut marks.4-101.19- Contact surfaces exposed to splash or spillage shall be constructed of a corrosion resistant material. Observed several rusty storage racks. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18- The wash, rinse, and sanitize solutions shall be maintained clean. Observed grime buildup in solutions and on sides of 3 comp. sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C)- Nonfood contact surfaces shall be kept free of soil accumulation. Observed food crumbs under prep. table where plates are stored. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11- Physical facilities shall be maintained in good repair. Observed backdoor with opening at bottom. Door sweep needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14(A)- Clean vents so they are not a source of dust contamination. Observed dusty vents near walk in cooler. 6-305.11- Provide designated areas for employee belongings. Observed coats and purses stored throughout facility. |