| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed unopened water bottles being stored on shelving far right corner. Make sure to store bottles correctly to ensure contamination does not occur of food, equipment and utensils. REPEAT. Bottles had not been opened yet but if seen in future inspection points will be deducted. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dumping at hand sink. CBI Reviewed with PIC to ensure hand sinks are only used for hand washing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels empty at bar sink and far left sink in kitchen. CDI PIC provided paper towels. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils, tongs, pans, baking skillets,ramekins and slicer being stored clean with food debris on it. CDI Items returned to ware washing. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed mac and cheese that was prepared yesterday still above 45 degrees. CDI Product was discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce prepared yesterday still holding above 45 degrees. CDI Product was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 house-made pickles dated for 8/22. Observed beets dated for 8/31 holding above 41 degrees. Observed milk without date marked. Observed mozzarella without date marking. CDI Product was discarded. REPEAT Points decreased due to improvement.
Observed product made today being date marked for 9/5 and product prepared on 9/3 dated for 8/3. CDI PIC corrected dates. Make sure all food employees are on the same page with date marking. |
|
31
|
1
|
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 tomatoes tightly covered in walk in cooler after preparation reading above 45 degrees. CDI Product was open to allow venting. Tomatoes were then taken upstairs still above 45 degrees and tightly covered. CDI Product was discarded. Observed mac and cheese that was missed cooling stored in a large pan plastic container. Observed lettuce tightly packed in container that was missed from last night. CDI Both items were discarded. REPEAT |
|
35
|
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 squeeze bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food once removed from original packaging. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the downstairs prep area. Make sure to have pest control address. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so sanitizer will work effectively. |
|
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 salad flip top unit with standing water in bottom of unit. Make sure to keep in good repair. Observed split gaskets. Make sure to keep in good repair.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be corrosion-resistant, non absorbent and smooth material. Observed unsealed wood being used in kitchen on areas where food contact surfaces are being stored. Make sure to replaced as required. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build-up in reach in units, sides of equipment, shelving, heating lamps etc. Make sure to increase cleaning frequency. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in dry storage missing tiles and not smooth. Observed absorbent ceiling tiles in area where food preparation is occurring. Make sure to keep in good repair. REPEAT.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in walls throughout establishment. Make sure to keep smooth and easily cleanable. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse at time of inspection hanging on clean rack. Observed cell phone being stored in pan on shelving with food ingredients. Make sure to have designated area for employee belongings. REPEAT
6-303.11 Intensity-Lighting - C The light intensity shall be at least 50 foot candles where employees are working with food, utensils or equipment. Observed lighting in downstairs prep room less than 50 foot candles. Make sure to provide adequate lighting.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed shield missing from light over prep sink. |