| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
3-203.12(B) The date when the last shellstock from a container is sold shall be recorded on the tag or label. Not all tags have date written on them. Verification required. Observed shellstock tag not labeled with date last shellstock was sold form container. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Food shall be stored according to final cook temperature to prevent contamination during storage. Observed spinach stored on bottom shelf with raw chicken stored above spinach. CDI raw chicken was moved to bottom and spinach was moved above chicken to prevent potential contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitizer must be at proper concentration 200-400 ppm. Observed 2 sanitizer buckets to be measured below 200 ppm concentration. CDI buckets were emptied and refilled with proper concentration. 4-602.11 Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. Observed plastic container lids to have soiled debris built up on lid surface. CDI lids were pulled and placed in 3 comp sink for cleaning. Observed black residue build up on top inside lining of ice maker. Observed black residue build up on inside of spray nozzle behind bar. Soda nozzle washed. Ice machine verification on 6/20/14. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45 F. Observed several items cold holding above 45 F. CDI items were pulled and placed in walk in to reach 45 F in time frame. Observed drawer cooler beside grills holding at 50 F. Verification required on 6/20/14. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed cheeses held in large plastic bus containers covered not meeting 45 F or below requirement. Observed ice wand in tomato sauce that was just prepared filled with ice instead of wand being completely frozen and placed in container of sauce. Observed chicken recently prepared held in cold holding unit. CDI cheese uncovered, chicken moved to walk-in to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed several dry good containers not readily identifiable or labeled with name of food. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Foods shall be stored at least 6 inches off floor to prevent potential contamination. Observed box of rabbit meat stored on floor in walk in freezer. CDI box relocated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
4-901.12 In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths used under cutting board to hold into place. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry pans before stacking. Observed multiple pans stacked together with condensation build up between pans. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C. Sufaces shall be non-absorbent, smooth, easily cleanable. Observed wooden stool next to hand sink to be splintering around edges and flaking surfaces not easily cleanable.4-205.10 Food Equipment, Certification and Classification - C. Equipment shall meet NSF or ANSI listed. Observed potentially hazardous items stored in cooler behind bar rated for packaged or non potentially hazardous items.4-501.11 Equipment shall be maintained in good repair and proper adjustment. Observed rusted shelves throughout facility in need of repair. Observed damaged gasket in large reach in freezer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces shall be kept clean. Observed shelving throughout facility with debris built up on racks. Observed gaskets in reach in coolers to have soiled debris built up in lining. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C. Floors shall be made of smooth, easily cleanable nonabsorbant surface. Observed absorbant concrete exposed in walk-in cooler. Seal/cover floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Lighting shall be at least 50 ft. candles where food prep occurs. Observed lighting throughout kitchen less than 50 ft candles. Replace/Repair lighting. |