|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensil stored in handsink and large amount of food in handsink. CDI: Utensil relocated to 3-comp sink. Employees directed to only use handsink for handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build up on can opener blade. CDI: Item taken to sink for proper wash, rinse, and sanitize. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon on menu with no consumer advisory. CDI: Discussion with PIC about how cold smoked salmon never reaches the proper final cook temperature, and therefore must be denoted as undercooked. PIC stated that it is time to reprint menus anyway and that it will be fixed. Until then, PIC will advertise to customers that it is served undercooked if ordered. |
|
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 one container of diced ham in reach in, tightly covered, and above 45F. CDI: Item vented. REPEAT VIOLATION Improvement since last inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at end of bar. CDI: Items separated. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn and damaged gaskets on walk in in basement, as well as on large prep cooler in kitchen. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed large cracks in floor. PIC stated that it started occurring with a lot of the construction going on next door. Suggestion of temporary epoxy filling until all construction is done and then a more permanent fix. |
|