| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current Employee Health Policy does not include Salmonella (nontyphoidal). CDI - educated and provided the PIC an updated Employee Health acknowledgment form to properly inform food employees. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at bar handsink. CDI - by providing soap. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of mashed potatoes and Alfredo sauce that were made yesterday not covered inside walk-in cooler. CDI: properly covered. No points deducted since improvement has been noted and different violation number on this inspection. No storage order issues on this inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic food containers stored with food debris/residue remaining on dish shelf. CDI: removed from shelf and stored at dish sink to be cleaned. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed spaghetti noodles and fettuccine without date marks that were made yesterday. CDI: products dated properly. Observed ranch made yesterday that was not dated in bar cooler. CDI: properly dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 3 bags of deli turkey meat and 1 bag of deli ham in top of cold station cooler that had expired past 7 days. CDI: by voluntarily discarding. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed breading at fry station not labeled properly. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored down in seafood breaded and flour. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/ build up on gaskets and inside reach-in/prep coolers especially at reach-in cooler where wings and tenders are kept. |
|
55
|
0
|
Physical facilities installed, maintained & 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 concrete floor in kitchen damaged in some areas and that is not smooth. Some areas are leaving water pockets with standing water. Work order will be placed in the future to have floor repaired. |