| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at bar sink. CDI: PIC provided with sign today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee prepping raw chicken on scale. Observed employee put scale away as clean without W/R/S FCS. CDI: Employee directed to clean scale after each use
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up throughout. CDI: PIC began cleaning ice machine during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp thawing in sink at 56F. CDI: Shrimp moved to prep immediately. REPEAT VIOLATION |
|
21
|
0
|
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. -Pf Observed one gallon of milk opened 1/5 with no date. CDI: PIC dated product. |
|
26
|
1
|
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 one bottle of sanitizer at bar with no label. CDI: PIC labelled bottle. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 chicken that during prep exceeded 45F. Chicken was being portioned and placed in a deep plastic container, tightly packed. CDI: PIC moved chicken into a thinner layer and placed it into the cooler. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
l3-501.13 Use approved thawing methods. Observed raw shrimp thawing in standing water. CDI: Shrimp moved to prep immediately. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and water in unlabelled containers. CDI: Items labelled by PIC
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed baked goods for grab n go on display at the bar. Items had no label. VERIFICATION REQUIRED. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cabbage and tomatoes stored on floor of walk in cooler. Observed dry good stored on floor in dry storage crate. |
|
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. Observed employee with ring containing stones on hand preparing food. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items on floor of dry storage crate. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Use equipment for its intended purpose. Observed 2 coolers labelled "bottled and prepackaged products only" being used to store facility made dressings. |