| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF. Observed the soap dispenser not working in the upstairs Mens restroom. Corrected during inspection, dispenser made functional. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of spices stored uncovered across from the drink station. Observed ice bins left open at drink stations. Observed a container of fish left uncovered in the walk-in cooler. Advised PIC to cover all the items. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers and a whisk stored on the clean equipment shelf with sticker residue and food residue. Corrected during the inspection. Items rewashed. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blanched broccoli and sliced tomatoes in the grill area at 55 and 54 F. Both items had been prepared within the last 2 hours. Allowed to use and discard after 4 hours for this inspection. Maintain both items below 45 F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed half and half with the date label damaged. CDI, product re-labeled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer container with damaged label. CDI, bucket removed from service. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which
quickly moves food particles to the drain. Observed rice scoops stored on top of the rice cookers. Observed the top of the rice
cookers in need of cleaning. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stored together wet above the 3 compartment sink. Observed the blender stored closed and with moisture inside the blender. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two rice cooker lids damaged. Keep all equipment in good repair. Best practice is to take damaged equipment out of service until repaired. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed a damaged floor tile in the dishwashing area and a missing vent cover at the mop sink.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed a personal hat stored with single service items in the lower dining area's bar area. |