| 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 handsink behind upstairs bar. CDI-Placed handwash sign at sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened package of raw mexican sausage over ready-to-eat products in reach-in freezer. CDI-Sausage was relocated to lower shelf.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw salmon in container not covered or wrapped in packaging. CDI-Salmon was voluntarily discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food-contact surface of stored whisks on dirty hanging hooks. CDI-Utensils were removed to be rewashed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle with build up behind upstairs bar.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in dishmachine at 0ppm chlorine. CDI- PIC repaired machine to provide correct concentration of sanitizer. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top layer of sliced cheese in prep cooler at 50F. All other products in prep cooler were 45F or below. CDI-Cheese was voluntarily discarded by PIC. |
|
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 cut lettuce in prep cooler cut on Saturday, with no date mark. CDI-Lettuce was voluntarily discarded by PIC. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu missing the REMINDER next to salmon. VERIFICATION REQUIRED BY 10/29. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 container of rice sitting out on prep table at 100F. CDI- Reheated rice to 165F. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles and metal shakers not labeled to indicate contents. CDI-Containers were labeled. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in handsink behind upstairs bar. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall joint missing between walls by can wash. Observed wall damage behind prep sink in kitchen area. |