| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFHandwashing sinks shall be accessible at all times for employee use. Observed handwash sink near 3 compartment sink with dirty equipment being stored in front of it and boxes from a delivery being broken down and stored in front of handwashing sink. Observed a knife being stored in handwashing sink at front prep line. CDI, items removed so that handwashing sinks are accessible. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMechanical warewashing equipment shall provide proper concentration of sanitizer. Observed chlorine dish machine not providing proper chlorine concentration during inspection. Observed sanitizing vat at 3 compartment sink and sanitizer bucket at front prep line below required quat concentration. CDI, operator called EcoLab during inspection to clean and is relocated dishes to kitchen for cleaning until unit fixed. Operator refilled sink and chlorine bucket to proper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed vegetable press soiled at prep sink with dried food residues and debris. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held below 45 degrees F. Observed 2 containers of whipped butter sitting out at room temperature. CDI, operator relocated butter to refrigerator and Time as a Public Health Control was discussed with PIC. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFProvide proper consumer advisory on menu by means of a DISCLOSURE statement and a REMINDER statement. Observed current consumer advisory consisting of a REMINDER but no DISCLOSURE statement. CDI by instruction. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PFProvide proper methods to cool food. Observed a container of tuna cooling in a tightly wrapped container in walk in cooler at 67 degrees F. Observed a pan of squash cooling on rack at 73 degrees F. Observed a pan of mozzerela cheese cooling in flip top prep unit. Foods relocated to walk in cooler to rapidly cool and cover removed from tuna. Repeat. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CStore foods 6 inches from the ground. Observed soda drink mixes stored on ground behind front bar counter. Observed onions stored on shelf less than 6 inches from the ground in hallway leading to dish machine. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean linens and utensils in a clean, dry area and 6 inches from the ground. Observed several knives being stored and wedged between soiled wall and shelving frame. Observed clean single-service lids stored less than 6 inches from the ground in storage closet near restrooms. |
|
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 - CKeep equipment in good repair. Observed several split gaskets on low reach-in refrigeration doors. Observed 1 light out under hood ventilation system.4-101.19 Nonfood-Contact Surfaces - CNonfood contact surfaces exposed to splash or spillage shall be non-absorbant and easily cleanable. Observed towels lining shelving throughout kitchen and some were wet and accumulaing food debris. Discontinue. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed several food debris and crumbs accumulating on gaskets on reach in refrigerators and accumulating on bottom of reach in freezers. Observed top of dish machine in kitchen accumulating debris. |