| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 soiled serving bowls and slicer soiled. Items moved for washing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Foods shall be cooled from 135F to 70F in 2 hours, then 70F to 45F in 4 hours. Observed two metal containers of ground beef in cooler at 80F-100F, and observed sliced corn beef from the morning at 56F. CDI PIC reheated foods to atleast 200F and restarted cooling process. |
|
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. PHF/RTE foods shall be at 45F or below. Observed shepard pie, cole slaw, tomatoes, lettuce, mixed greens, and mayo and other items above 50F. CDI items moved to cooler to bring down temperature. Observed items that were in prep cooler were high because cooler was not properly functioning. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are held in the facility over 24 hours shall be dated. Foods that are 41F and below have a 7 day shelf life, and foods 42-45F have a 4 day shelf life. Observed pasta, sliced ham, milk, half and half, hot dogs, ham, and green beans not date marked. CDI items dated. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw or undercooked ingredients shall be disclosed in the consumer advisory. Observed chipotle aoli that contains raw egg not disclosed on the consumer advisory. Verification required. y6 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - PF. Keep all chemical bottles labeled with common name of substance. Observed one unlabeled bottle of degreaser. CDI item labeled. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C. Food shall be protected to prevent contamination from other factors. Observed ice at bar, used for drinks, uncovered. CDI Ice covered. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed prep cooler in kitchen holding foods at 50F and above. CDI items moved to walk-in cooler and mechanic called to fix prep unit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee items shall be stored below and away from equipment, utensils, and food for facility. Observed a box of pizza stored in cooler on top of food, and employee drink stored with drink mixes stored in bar cooler. |