| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - PGeneral Comment: Wash hands before doning gloves. Observed employee switch gloves without washing hands. CDI, employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - CGeneral Comment: A handwash sign shall be at each handwash sink used by food employees. CDI, operator provided with handwash sign. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw ground turkey stored with raw ground beef and raw fish stored on top of raw ground beef in walk-in cooler. Observed container of raw chicken stored in direct contact with container of raw ground beef in low reach-in prep unit. CDI, operator relocated foods for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces of equipment shall be clean to site and touch. Observed food debris on a vegetable that was stored as clean. CDI, vegetable slicer relocated for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 several containers of cheese, container of ham, container of sour cream, and chicken above 45 degrees F in flip top prep cooler overstacked and above 45 degrees F. Observed lettuce and cut tomatoe overstacked on ice bath above 45 degrees F. CDI, food relocated to walk-in cooler to rapidly cool. |
|
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: Raw animal food that is offered to consumers in raw or undercooked form shall be supplied with a consumer advisory. Observed current consumer advisory on menu consisting of a REMINDER but no DICLOSURE. Observed no Consumer Advisory on brunch menu for over easy eggs. CDI handout given. 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 is prevented. Observed windex and other chemicals stored above single-service hand towels in women's restroom. Observed sanitizers bottle stored above single-service cups at wait station.7-102.11 Common Name-Working Containers - PF Working containers of toxic substances shall be labeled by common name of chemical. Observed unlabled sanitizer bottle and bottle of Murphys Oil not labeled at canwash. CDI, operator labeled on site.7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - PSanitizing solutions shall not be stored or dispensed from containers previously container other Toxic Substances. Observed quat sanitizer stored in Windex bottle at wait station. CDI ,operator removed from shelf. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed pasta cooling at 74 degrees F and chicken cooling at 80 degrees F in covered container in walk-in cooler. CDI, operator removed cover on pasta and placed chicken on baking pan to rapidly cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore single service items and equipment in a clean, dry area. Observed scoops and other utensils stored in soiled drawer. Observed several single-service cups stored on soiled shelf at wait station that was collecting water from beverage unit that was repaired according to operator. |
|
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 rusty shelving in walk in cooler and rust developing in some shelving above 3 compartment sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from accumulation of soil. Observed water accumulating on shelf at wait station. Observed food accumulating inside low reach-in unit near grill. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed water on floor under dish machine and floor drain is draining slowly. Clean. |