| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed black build-up inside ice machine in main kitchen area. Observed soda nozzle holders at main bar with build-up.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue remaining on plastic food containers stored as clean. CDI: removed and stored to be cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
Observed TCS foods inside salad station cooler > 41F (see temp chart). CDI: TCS food were discarded. Call placed for service.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
VR by 2/27/20 |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
General Comment:
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure for undercooked items missing from lunch, dinner, and brunch menus. Facility is set for menu changes and will work on adding disclosure statement.
VR by 2/27/20 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottles at sandwich shop and main bar area. CDI: labeled during inpsection.
7-201.11 Store toxic materials to avoid contamination. -P. Observed windex stored above packaged foods at sandwich shop. CDI: relocated to proper area. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed multiple TCS foods cooling inside prep cooler at sandwich shop > 41F. CDI: all items removed and taken back to the freezer to rapid cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles, shakers, and plastic containers of seasonings, spices, oils, and water. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored underneath cutting boards. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on shelf. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items (to-go containers, cups, etc.) stored on the floor in main kitchen area and basement. |