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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- M aintain access to hand sinks. Hand sinks shall only be used for hand washing. Observed hand sink at the cook line blocked by a cart and sanitizer bucket stored in the sink. CDI- Cart was moved and sanitizer bucket removed. |
|
14
|
0
|
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 cleaned to sight and touch. Observed build-up on the slicer around blade area. Clean and sanitizer after each use. CDI- Cleaned during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Maintain TCS foods in hot holding at 135 F or above. Observed sausage on the hot well at 128 F- 130 F. CDI- Sausage was removed and reheated to 165 F. |
|
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- Cold TCS foods shall be held 45 F or below. Cooked steak in the prep cooler drawer at the cook line measured 52 F. CDI- Steak voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF- Date Mark /label all TCS foods that are in ready-to-eat once opened or prepared and held longer than 24 hours. Facility prepares pickled beets in hot brine and keeps in the cooler. Date mark observed marked longer than 7 days. Pickled beets shall be held no longer than 7 days. CDI- Voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 (C) Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF- Provide a consumer advisory for animal foods served raw or under cooked. Consumer Advisory must include disclosure and reminder. No asterisk observed on the menu for Caesar dressing containing raw egg and eggs cooked to order on the brunch menu. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF- Observed an unlabeled spray bottle at the bar. CDI- Spray bottle labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
. 2-402.11 Effectiveness-Hair Restraints - C- Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed equipment, foods, and utensils. Observed food handler with no beard guard. |
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