| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.14 Handwashing Signage - C. Handwashing signs shall be provided at all handwashing sinks. Observed no handwashing sign at the bar sink, kitchen, or men's bathroom. CDI provided handwahsing signs at the end of inspection.5-202.12 Handwashing Sinks, Installation - PF. Handwashing sink shall be equipped with water at 100F. Observed sink in the kitchen not properly providing hot water. Verification required. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.12 Records, Creation, and Retention - PF. If fish are frozen by supplier, written statement stipulating fish are frozen to a temperature for a specified time are required. Observed no parasite destruction letter from facility for salmon that is undercooked at establioshment. Verification required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperatures. Observed raw beef stored over cheese and lettuce in reach in prep unit near grill, and raw bacon stored over ready to eat foods in walk-in cooler. CDI items relocated by PIC.3-304.15 (A) Gloves, Use Limitation - P. Handwashing shall occur between glove changes. Observed employee change gloves without handwashing. CDI by education and employee washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep all food contact surfaces clean to sight and touch. Observed bar gun in the center with heavy debris and main ice machine with heavy debris at the ceiling and water from debris dripping in ice. Verification required.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizer should be at the specified range according to manufacturer instructions. Observed sanitizer bucket at bar that was showing a little over 0ppm. CDI employee changed out bucket and refilled with proper concentration of solution. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Foods shall be cooled within 6 hours. Where foods go from 135F to 70F in the first 2 hours, then 70F to 45F and below in the last 4 hours. Observed soup in cooler that was cooling since 9am that was 86F. CDI PIC discarded soup. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods held for cold holding should be at 45F or below. Jalepeno poppers were sitting out at room temperatured. Facility reheated. Observed cooked mushrooms, butter above 45F in ice bath and container with ranch, lettuce, deli meats, cheese and spinach out if temperature in the reach-in prep unit. CDI had cook make fresh ice bath for mushrooms and butter by adding more ice and some water. Prep unit has an internal temperature at 45F, suggested bringing down the temperature of the unit. Verification required. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF or RTE foods that are held in the facility over 24 hours must have a date mark. Observed american cheese, deli meat, hot dogs, mixed lettuce with out any date marks. CDI by instruction. Verification required. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw animal foods that are undercooked shall be identified with disclosure and reminder. Observed menu with reminder and no disclousure for consumer advisory. Verification required. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-101.11 Identifying Information, Prominence-Original Containers - PF. Ensure all bottles with chemicals are labeled with proper name. Observed bottle labeled sanitizer containing Faboluso chemical. CDI PIC discarded chemical. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Food shall be properly cooled. Diced chicken was in a tall plastic tub at 49F. CDI cook spread on sheet pan to facilitate cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF Provide a small probe thermometer to test food temperatures. Cook was not able to locate a thermometer.4-204.112 Temperature Measuring Devices-Functionality - PF Ambient air thermometers shall be located in each refrigeration unit. Observed missing thermometers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be placed in a chemical sanitizer or stored away to be laundered. Observed wet wiping cloths under cutting board in kitchen and on the prep table. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Non food contact surfaces shall be kept free from an accumulation of dirt, food residue, and other debris. Observed handles of coolers and prep units heavily soild with food debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Floors shall be maintained in good repair. Observed deep chips of floor missing. |