| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed new dishwasher wash her hands in prep sink across from dishwasher. Properly train new employees. CDI-employee corrected |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey 131F and pork stored in drawer at 124F CDI-voluntarily disposed of. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a roasted garlic and oil mixture at room temp. Oil infused with garlic that was prepared in restaurant needs to be kept 45/41F or below. CDI-oil mixture discarded. |
|
21
|
1.50
|
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 cut lettuce wedges, ribs, milk, pork and turkey (HH) not date marked. CDI-Ribs, pork and turkey disposed of CDI-lettuce and milk date marked. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed meat thawing under 82F running water. Water needs to be 70F or less. Use another method during summer when cold water not below 70F. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed several containers of spices not labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed at least one employee preparing food with jewelry on wrist. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C From asking about unwashed fruit in bar refrigerator the bartender disclosed that she washes the fruit in the dump sink. Discussed with front of the house manager that fruit needs to be washed in appropriate area and not put back into original "dirty" containers. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed dirty knife stored in gap. Gap now contaminated. Properly store im-use utensils. Observed clean dishes stored on drainboard of prep sink that contained dirty pan and had raw oysters washed there few minutes before. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C Observed unisex bathroom without covered garbage can |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal items and drinks stored improperly. Store where they cannot contaminate clean dishes, linens, etc |