| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment: 2-401.11 Eating, Drinking, or Using Tobacco - CEmployee beverages shall be located so that contamination of equipment and food is prevented. Observed 1 employee beverage located over 2 door cooler behind upstairs bar. CDI, operator relocated beverage. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - PUse proper procedures when washing hands. Observed 1 food employee wash single-service gloves. CDI, employee removed gloves when rewashing hands. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
General. Comment: 3-402.11 Parasite Destruction - PProvide parasite destruction statement for undercooked salmon offered on menu. Observed no parasite destruction letter or information provided on menu that the salmon was frozen to destroy parasites. CDI, operator stated they will not serve fish undercooked until proper documentation is obtained. |
|
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 - PPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of chicken hot held at 61 degrees F. CDI, operator reheated chicken on grill to proper temperature. |
|
20
|
1.50
|
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 at 45 degrees F or below. Observed 1 container of beef tenderloin, 1 container of beef steak, 1 container of ground beef, 2 containers of raw chicken, 1 container of gyro meat, and 1 container of filafo above 45 degrees F and unit holding an ambient air temperature of 53 degrees F as indicated by thermocouple. CDI, operator voluntarily discarded all foods except the container of ground beef and 2 containers of chicken that operator stated was recently prepared and placed inside unit. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed rice cooling at room temperature at prep unit in a tightly covered container. CDI, cover removed and rice placed on ice |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - CContainers storing dry ingredients that are not easily identify able shall be labeled by common name of food. Observed several containers of flour and other dry ingredients not properly labeled. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly and in a clean, dry area. Observed bowls and plates being used to dispense food and no handle on utensil. Observed 2 ice scoops stored in an undrained container collecting water and other debris at downstairs ice machine and at bar. |
|
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 low reach in refrigerator not holding proper temperature and displaying an ambient air temperature of 53 degrees F. Operator called a refrigeration company, CC Dixon , to schedule repair for unit during inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several damaged ceiling tiles in restrooms and in kitchen. Replace.6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed soil buildup and grease buildup on fryer units and cooking equipment upstairs. |