| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF observed no certified food protection manager on site during the inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf observed no handsoap at one sink in the kitchen. The soap dispenser is broken off of the wall and not in use. CDI - advised to not use handsink until fixed. There are two other handsinks in the kitchen.
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs upstairs for the handsinks at the bar and the bathrooms. CDI - provided sticker handwash signs. REPEAT |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a fruit fly issue upstairs at the bar and the bathroom; the ice bin at the bar has been left open resulting in fruit flies flying in and dying in the ice; dead fruit flys in the ice. CDI - food employee emptied, cleaned, and sanitized ice bin; closed ice bin from further fruit flies. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that food prep cutting board does not get cleaned and sanitized every 4 hrs, food employee states it gets cleaned at night every night. CDI - educated food employee that it needs to be cleaned every 4 hrs; sanitized the prep board.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda nozzle dispenser at the bar is dirty, thus resulting in a fruit fly issue.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticky residue on equipment food contact surface. CDI - brought to dish machine for a cleaning procedure. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed that product hot holding was out of temp (refer to temperature chart). CDI - educated that hot holding temperatures is 135F or above; discarded product held out of temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple products in the walkin cooler and prep coole without labels on them that have been prepared and held for over 24 hrs. CDI - allowed to place a label on the product.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork in the walkin cooler that has exceeded time/temperature criteria for cold holding... pork is labeled 2.11.16, time exceeded for 2 days when product is at 43F. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food employee cooling sweet potatoes down in the walkin cooler with plastic wrap covering product. CDI - educated to leave food uncovered to allow heat transfer; uncovered product to allow to cool down. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies upstairs at the bar area (around ice bin and soda dispenser) and in the mens bathroom; observed fruit flies downstairs in the dining room. Advised to keep soda nozzle clean. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet and dry wiping clothes dirty with food debris on them. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the ice dispensing utensil stored with the handle in the ice. Advised to leave in a storage container or in the ice with handle up out of the ice. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination.
4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted.
Observed single use plates and single use to-go boxes sitting upright with food debris on the food-contact surfaces of the articles. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed one refrigerator with a torn gasket. REPEAT VIOLATION |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed the dry storage rack dirty with debris and rusty. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors and walls with food debris splash or dripped; needs to be cleaned.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items such as waffle maker that the facility does not use anymore and the items are still in storage. Advised to get rid of items that aren't being used because there isn't enough room in the kitchen for unnecessary items. |