|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drinks on prep tables next to food prep and equipment. CDI - advised to move them. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat spray bottle less then 200 ppm. CDI - refilled bottle with new solution.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda spray nozzle behind bar not being cleaned once every 24 hrs. Advised to clean once a day. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed boiled eggs in reach in unit without a date label on the product. CDI - educated about consumer advisory; advised to put a date label on the product. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf REPEAT VIOLATION. Observed eggs offered undercooked on brunch menu without a consumer advisory disclosure. VR |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed ice scooper stored with the scooper handle in the ice. CDI - removed the handle from the ice. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed clean plates stored as clean with debris on plates. Advised to relocate plates or protect them from contamination. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboards missing throughout kitchen.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed sever floor damage. Ffloors tiles missing and in disrepair. |