| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed hand sinks in restrooms with no hand wash sign. Observed no soap available at hand sink in upper women's restroom. CDI - soap dispenser batteries replaced, signs posted.
6-301.14 Post a handwash sign at each handsink.
6-301.11 Provide soap for hand washing at each handsink. -Pf |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed unwashed produce over ready to eat foods including sliced cheese in walk in. Observed tempura for fish being held below chicken in walk in. CDI - reorganized.
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed cheese dip in warmer at 91 degrees. CDI - reheated to 165.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed items from previous day not dated in flip top. Observed hot dogs not dated. CDI - items dated with proper date.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
Observed tilapia labeled for undercooked product on menu. CDI - marked out asterisk on tilapia.
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Observed dry rub for wings not labeled, salt for pretzels not labeled. CDI - labeled during inspection.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed several wiping cloths not stored in sanitizer throughout kitchen.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed cups wet stacked at server station.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed damaged cutting boards, one damaged spatula. Observed beer cooler door dragging on floor.
4-501.11 Maintain equipment in good repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed no trash can with lid in upper women's restroom, one stall with covered can, the second stall with no covered can.
5-501.17 Provide a covered waste bin in female restrooms. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed no lids on dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed floor collecting residue around fryers, tiles cracked at grill, ceiling tiles collecting residue/discolored. Observed light shielded collecting residue over hood. Observed top of hood collecting residue.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed light shield damaged at dish washer.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |