| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed 1 flip top thermous beverage at wine bar area. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PFHandwashing sinks shall provide hot water of at least 100 degrees F. Observed hot water in men's and women's restrooms not providing hot water at required temperature. Verification required by 2/15/14.6-301.14 Handwashing Signage - CProvide handwash signs at each handwash sink used by food employees. Observed no handwash sign in women's restroom or handwash sinks behind bar and in kitchen. CDI, handwash signs given to operator. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination will not occur. Observed containers of chicken stored in contact with egg cartons and containers of raw ground beef stored in contact with containers of raw chicken in downstairs walk-in cooler. Observed containers of raw shell eggs stored in contact with container of raw chicken in flip top prep cooler. CDI, operator relocated items for proper storage. |
|
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 - PProvide sanitizer at proper concentration. Observed sanitizer at 3 compartment sink dispenser unit not providing proper concentration of sanitizer. CDI, operator called EcoLab during inspection and is sending everything through dish machine and manually filling 3 compartment sink with sanitizer currently. |
|
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 - PGeneral Comment: Potentially hazardous foods shall be hot held at 135 degrees F or above. Observed mashed potatoes overstacked at a container in hot hold unit. CDI, operator discarded mashed potatoes that were out of temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Potentially hazardous foods shall be date marked properly. Observed 1 container of veggie burgers with a date of preparation of 1/19 and an open package of pepperoni wit ha date of preparation of 1/14 in display cooler. CDI, operator discarded food. Improvement made since last inspection. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide proper consumer advisory. Observed current consumer advisory on menu consisting of a REMINDER statement but no DISCLOSURE statement. CDI by instruction, provide proper consumer advisory by next inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - PStore toxic substances so that contamination of equipment is prevented. Observed spray bottle of multisurface cleaner and sanitizer stored over clean single-service napkins behind bar. Observed several cans of paint cans and paint sealer that operator stated was not currently used stored on floor in downstairs storage room. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Food shall be stored 6 inches off of the ground. Observed boxes potatoes and fryer oil stored less than 6 inches from the ground in downstairs storage area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed several stacks of pans and containers being wet stacked near warewashing areas. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Store single-service items in a clean, dry area. Observed disposable hand towels stored in splash area on handwash sink. Observed napkins stored in equipment that was starting to collect food debris. |
|
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 - CGeneral Comment: Keep equipment in good repair. Observed 2 split gasket on prep cooler doors. Observed rusty shelving near warewashing area and in need of replacement or professional resurfacing.4-205.10 Food Equipment, Certification and Classification - CFood equipment shall be used according to manufacturers recommendations. Observed beverage display unit that was designed to store bottled or packed products only storing cheeses and other potentially hazardous food. CDI by instruction. |
|
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 food debris collecting in equipment. Observed sticker residue on several clean containers and pans. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be cleanable. Observed several missing ceiling tiles, floor and wall damage throughout facility. 6-201.12 Floors, Walls, and Ceilings, Utility Lines - CUtility lines and pipes shall not be unnecessarily exposed. Observed several utility lines and pipes exposed downstairs.6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Facility shall be free from unnecessary items such as equipment no longer in use. Observed several closets stored with equipment that wasnt used according to operator. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Provide shielded, shatterproof or shatter reistant bulbs for lighting above equipment. Observed missing light shield and unprotected light bulbs over equipment and dry good storage downstairs. |