| 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.2-401.11 Observed 3 employee cups(empty) from previous evening over prep surfaces. CDI-removed |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed workers turning off faucets with clean hands, no barrier like paper towel. CDI- rewash, instruction |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Watch storage of food items and use final cook temps to order the food from top to bottom, including consumer advisory and non-continuous cooking foods.Observed unwashed produce over processed RTE items. Observed deli ham and raw bacon together and under raw chicken, observed 3 types of fish with different final cook temps comingled in ice bath, observed raw breaded chicken in prep cooler over tomato/shallot mix, cut leafys CDI- rearranged and educated3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottom of card board box of burgers stored directly in contact with open, uncovered beef loins. Observed bootom of fry bowl laying in the blanched fries pan. CDI- removed and educated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer & kettle stored with debris; observed pooled sanitizer on line and in 3rd vat to be too weak. CDI- checked source and refilled. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC explained process for cooked chicken quarters as not fully cooking first time and finishing later. CDI- Fully cook the first time until procedures are approved and in place. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hold cold foods
|
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf3-501.18 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 lettuce, crab dip, spinach dip, pasta, smoked trout, olives at bar without dates. Observed garlic and oil, bree, cajun butter out of date. CDI- insturction given |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfObserved written procedure for blanched fries to not match the process. Observed cooling for 94F fries but cooling methods listed as N/A. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-PfObserved salmon undercooked during inspection, PIC states it is offered on lunch menu undercooked but the not asterisked for advisory is missing. RVR |
|
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 2 unlabeled chemical spray bottles in the womens restroom with towels. CDI- Removed to storage closet. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-PfObserved facility thermometer to be inadequate for cut leafy greens or thin fish. RVR |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bracelet on food handler, wait staff scooping ice w/no hair restraint, wearing watch etc.. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in soiled bin. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed large box of roll towels and single use towels stored in restroom. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed clorine sanitizer packets that are used in bar area but no chlorine test papers. |
|
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 the wire rack on the cook line, gaskets heavily soiled. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.16 Store mops for air drying after use.6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed hall storage closet and back dry storage area in need of reorganization, item removal to facilitate cleaning. |