| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed dish employee to recontaminate hands by turning off facut with paper towel and continue to dry hands with the paper towel used to turn off the facut. CDI-PIC instructed on proper hand washing procedure and employee rewashed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottles hanging on the side with bottles inside the sink basin in the upstairs bar area. CDI-PIC moved chemicals bottles and having employee clean and sanitizer the sink. Bar upstairs currently not open. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 compartment sink dispensing at 0ppm quat. CDI-PIC called ecolab and they fixed the dispenser by end of inspection. Sanitizer dispensing at 200ppm quat at end of inspection. REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer with food debris when stored clean. Observed scoop with significant food debris stored clean. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut lettuce and cut cabbage bags without dates in the walk in. Observed cut lettuce bag without date in reach in. CDI-PIC stated items were opened yesterday. Items were back dated to 3/12. REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice dated 3/7 at 43F. Observed housemade salsa with date of 3/1. Observed several housemade sauces with dates 3/5 and 3/6. CDI-Items were discarded by PIC. |
|
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 bottle of chemical hanging on rack above 3 compartment sink. CDI-PIC discarded chemical and labeled and refilled with new sanitizer. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. VR |
|
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 2 bottles on cook line unables. Bottles were labeled as water and oil. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dry wiping clothes being used on the cook line. Observed sanitizer buckets with 0ppm of quat. |
|
41
|
0
|
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 scoops in 4 of the dry good containers with handles in the food. |
|
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 containers wet nested. 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 reach in unit that is located near the 3 compartment sink, right side door not closing completely. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and dust built up on shelving used for clean utensils and equipment storage. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom in upstairs bar area. |