| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup stored over prep line. -0- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce on top of RTE lettuce on walk in shelf.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw hamburger over raw shrimp in prep unit. CDI - In both cases, storage order was re-arranged. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made dressings, such as chipotle aioli and ranch, stored at room temperature at 75F on prep table during service. CDI - PIC voluntarily discarded these since they were out of temperature control for more than four hours. -1.5- |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed slacking fries and sweet potato fries. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed red hot sauce bottle under prep table used for mustard barbecue sauce without labeling container for the current contents. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor of the walk in cooler in buckets and boxes. Observed pickles in a bucket stored inside the splash zone of the cook line handsink. -1- |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
ERROR |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked small metal pans near the door to the bar. REPEAT -1- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed missing top on the wall hanging cup dispenser. Observed styrofoam cups out of packaging with lip area exposed. -.5- REPEAT |
|
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 prep cooler out of service. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the back sides of cooking equipment and on the front faces and gaskets of cold holding equipment. Observed dust buildup on blade and cover of cooling fan in the dining room. -0- |
|
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 clean. Caution should be used to minimize food exposure. Observed buildup on the floor under cooking equipment. -0- |