| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at the bar area handsink. Bar was not in operation at time of inspection. CDI by employee refill. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef and other items that had been stored over cooked rice and various washed produce. No contamination of the ready to eat items was observed. Ground beef was moved to a lower shelf by the PIC. Facility has had multiple repeat violations in regard to raw protein storage. EHS will conduct a return visit by 3/4/17 to verify that actions have been taken to reduce this occurrence. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine storage been with heavy build up of black debris around the ice chute. Equipment such as ice machines should be cleaned regularly, at a frequency that precludes the build up of debris/residue. |
|
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 overstacked plastic containers of pasta noodles in the front flip top cooler. Items were at temperatures above 45F. Items were discarded by an employee. Ensure that items are not overstacked, if the facility needs to keep extra product on hand, having another container of pasta underneath the flip top cooler available would be a better procedure. |
|
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 multiple instances of sanitizer bottles unlabelled throughout the bar areas of the establishment. CDI by PIC labelling. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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 several ice scoops stored with handles in contact with the ice product. Observed a soda gun stored in contact with ice. Observed a frying pan being used as a scoop for breading with the handle in contact with the ice. Ensure handles and hand contact areas of utensils are kept out of contact with food products. |
|
42
|
0
|
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 wet stacked plastic pans in the dish area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top lids in disrepair.
4-502.11(A) Maintain utensils in good repair. Observed several burnt/cracked plastic pan lids, observed damage to the plastic handles on several tongs/scoops. |
|
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 flip top lids in need of cleaning. |