| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drinks stored on prep tables and prep sink throughout. Employee drinks shall be stored in a separate location, such as a low shelf. Employee drinks shall have a lid with a straw. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Employee retrieved hot dog buns with bare hands out of toaster oven. Employees must not contact ready-to-eat foods with their bare hands. CDI - Buns discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Ice and plastic cup observed in handsink at bar. Hand washing sinks must only be used for hand washing. CDI - Cup removed. // 5-202.12 Handwashing Sinks, Installation - PF- Hand washing sink at outside bar is not working and is waiting to be repaired. // Hand washing sink in men's restroom is a slow-closing faucet and the water only stays activated for around 3 seconds. Automatic, slow-closing, or metering faucets must supply water for at least 15 seconds without having to reactivate the water. VR - Verification required within 10 days that both hand washing sinks have been repaired. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Slicer and can opener blade both had buildup on them and needed additional cleaning. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice machine has visible black buildup on interior. Ice machines shall be cleaned at a frequency necessary to maintain them clean. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Pan of onions sitting out of temperature control measured 115-120F. TCS foods in hot holding shall measure at least 135F. CDI - Onions reheated on grill to 170F. 0 pts. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Blue cheese in walk-in cooler measured 44F. Gravy in walk-in cooler measured 44-45F. Cheese sauce measured 44-45F. Chicken wings measured 45F. Raw eggs measured 45F. All TCS foods in make-unit measured 55-60F. TCS foods in cold holding shall measure 41F or less. All foods above 41F were voluntarily discarded. Refrigeration technician called during inspection. VR - Verification visit to be conducted by 7-12 that walk-in cooler is holding foods at 41F or less. Verification visit for make-unit to be conducted within 10 days. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Pulled pork had no date mark on it in low boy cooler. TCS ready-to-eat foods shall be date marked if held for at least 24 hours. CDI - Pork dated by PIC. 0 pts. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Spray bottles of degreaser were not labelled. All toxic chemicals shall be labelled. CDI - Degreasers labelled by PIC. 0 pts. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - Waffle fries and raw shrimp thawing in front prep sink under no running water. Raw shrimp measured 60F. Chili in back prep sink measured 54F and had been thawing. TCS foods shall be thawed under refrigeration or under running water that measures 70F or less. Thawing methods shall not allow foods to rise above 41F. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Repeat - Powdered sugar container not labelled. Ingredients that are not readily identifiable must be labelled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C - Heavy fly presence in prep room and main kitchen area. Contact pest control for fly solutions. Leave doors closed to also control flies. // 6-202.15 Outer Openings, Protected - C - Doors to prep room and main kitchen were left opened during inspection. Do not leave doors opened to protect against pest entry. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Container of powdered sugar left uncovered. Cover food to prevent potential contamination. 0 pts. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Several wet wiping cloths on surfaces throughout kitchen. Place wet wiping cloths in sanitizer solution when not in use. 0 pts. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Basket used as a utensil for chicken wings in upright cooler. Scoop handle laying in mac and cheese in low boy cooler. Utensils shall be stored in a manner that prevents the handle from laying in the food. Utensils must also have a handle. 0 pts. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Baskets for customers stacked while still wet. Utensils shall be air dried prior to stacking. 0 pts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Rusted shelves and shelf supports throughout establishment. Ice leaking from condenser in walk-in freezer. Equipment shall be maintained in good repair. 0 pts. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Shelves throughout need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles - C - Dumpster has no lid. Grease receptacle lid left opened. Dumpsters and waste receptacles shall be covered. Replace dumpster with no lid. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Seal all raw wood in establishment. Pass through window is in poor repair. Floors, walls and ceilings shall be easily cleanable and in good repair. // 6-501.12 Cleaning, Frequency and Restrictions - C - Heavy grease buildup on ceiling tiles throughout. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C - Bag of employee food stored in outside bar beer cooler. Employee food must be stored separately from food for restaurant. // 6-202.11 Light Bulbs, Protective Shielding - C - Light fixtures missing shields in kitchen. Replace missing shields. |