| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Observed no one on-site with Food protection manager certification upon arrival. CDI- PIC with ServSafe certification arrived on-site during inspeciton. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and can opener stored with food debris adhered to food contact surfaces. CDI-Removed to be rewashed.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 3 compartment sink behind bar at too strong of a concentration. CDI-Sanitizer was diluted to correct concentration. 200ppm QUAT. |
|
18
|
1.50
|
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 bolonaise sauce in walk-in cooler, prepared night prior to inspection at 49F. CDI- Bolonaise was voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad and shredded cheese in prep cooler at 59F. CDI- Cooler had accidentally been unplugged night prior to inspeciton. Items were discarded, and unit was plugged back in. |
|
21
|
3
|
Proper date marking and disposition |
No |
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 coleslaw labeled 12/12 in prep cooler. CDI-Coleslaw was voluntarily discarded. Observed cooked beets in front prep cooler date marked 12/14. CDI- Beets were voluntarily discarded.
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 meatball sauce in walk-in cooler, prepared 2 days prior to inspection with no date mark. CDI- Voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 large container of bolonaise sauce cooling in walk-in cooler. Separate large containers of food product to smaller containers to cool quickly. CDI- Item was voluntarily discarded. |
|
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 dishes wet stacked on drying rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed cracked lid on dry goods container. |
|
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 several large chips, and cracks behind bar and in kitchen. |