| 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 hand sink blocked by buckets several times during inspection. CDI - removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shell eggs stored over ready to eat food items. Observed ice machine collecting residue on guard. Observed spray nozzels collecting residue at soda machine and on soda gun at bar. CDI - shell eggs moved, nozzles washed rinsed and sanitized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
a 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P at room temperature, once every 4 hours.
Observed can opener collecting residue. Operator stated that cutting board on make table is cleaned and sanitized once per shift. CDI - sent to wash area. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed cold holding on sandwhich unit at 46 degrees for several items including, ham, fetta, lettuce and tomato. CDI - closed lids, unit cooled all items to 45 or below. |
|
21
|
0
|
Proper date marking and 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 items stored in walkin with incorrect dates. CDI - corrected to todays date, items made today. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 past cooling in large container, plastic construction. Observed salads cooling covered. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no thin probe thermometer, thermometer present large diameter. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf
Observed no city and state of orign on containers for grab and go deserts. Improvement from previous inspection. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacked pans. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single service cups stored uncovered at drink machine and behind bar. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
Observed interior of toilet damaged in mens room. |
|
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 caulk collecting residue over three compartment sink. Observed debris on floor in dry storage, debris collecting on ladders and other items below shelves. Observed residue collecting on floor in bar area, under bar in cabinet. Observed damaged floor tiels near make table. |