| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PFGeneral Comment: A means to dry hands shall be avaialable at each handwashing sink used by food employees. Observed no disposable towels available at handwashing sink at bar. CDI, operator provided disposable towels during inspection. |
|
13
|
0
|
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 a box of shell eggs stored over containers of pasteurized eggs in walk-in cooler. CDI, foods relocated for proper storage, improvement made since previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PFood contact surfaces shall be cleaned to site and touch. Observed meat slicer soiled with dried food debris on shelf below oven unit. CDI by instruction. |
|
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 overstacked in flip top prep cooler above 45 degrees F. Repeat. Observed cut lettuce in prep area near grill above 45 degrees F. Observed house made ranch dressing, butter, and half and half that was instructed to keep refrigerated on package above 45 degrees F in bottom shelf of beer walk in cooler. |
|
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 - PFFoods that are not date marked or dated to exceed storage parameters shall be discarded. Observed a container of cut tomatoe and an open package of deli ham not date marked in walk-in cooler. Observed sauteed peppers with a date of preparation of 7/27. CDI, operator voluntarily discarded foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - PGeneral Comment: Store toxic substances so that contamination of equipment is prevented. observed spray bottle of degreaser hanging from handsink in kitchen and label wearing off and no longer legible. CDI, operator relabeled and moved degreaser for proper storage. Improvement made since previous inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PFGeneral Comment: Use proper methods to cool food. Observed baked potatoe recently removed from oven and operator stated that he leaves it there for a little while to cool before placing in walk-in cooler. CDI, proper cooling methods were discussed with PIC and baked potatoes were relocated to walk-in cooler 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 articles in original plastic packaging. Observed coffee filters uncovered/unprotected in cabinet near bar. Store equipment in a clean, dry area. Observed several spoons and other utensils stored in drawer collecting debris in kitchen. |
|
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 and proper adjustment. Observed walk in cooler near bar showing an ambient air temperature above 45 degrees at low area of cooler. Operator instructed to not store potentially hazardous foods in unit unless equipment is holding proper temperature. Repair. Observed hot water coming out of 3 compartment sink at 106 degrees F. PIC adjusted the hot water at water tank and hot water now being dishcarged at 127 degrees F as indicated by thermocouple.Observed several broken container lids over bins storing flour and other dry ingredients. |
|
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 grease residue accumulating inside and around frying equipment in kitchen. Observed food soil and other debris accumulating inside reach-in refrigerators and gaskets throughout kitchen. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed holes in wall near handsink in kitchen. Observed floor damage near door of walk-in cooler. Repair. |