| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
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 two pans with food debris stored on clean utensils and equipment shelf. CDI: PIC took to dish machine to be cleaned. No points for today due to only 2 items out of the many they have and use in the kitchen. -0- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shelled eggs ambient temperature at 44F. PIC stated it was used about an hr ago and was put into the prep unit. Ambient air temperature for the prep unit was at 42F. No points escalated due to previous inspection stating about the reach in of the flip top unit. All TCS foods in the flip top unit and reach in below are 41F or below. VR within 10 days to make sure prep unit is working properly. REPEAT VIOLATION-1.5- |
|
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 several pans of TCS foods at the flip top with no date labeled. PIC stated it was portions of food brought to the flip top from the walk in cooler. EHS allowed TCS items to be date labeled. CDI: employee date labeled all TCS foods. |
|
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 spices in the dry storage room with no labels. -0- |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned foods, boxes of oil, and buckets of chicken flavoring stored on the floor in the dry storage area. REPEAT VIOLATION -2- |
|
41
|
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 stirring spoons stored in a cup of 73F water in the bar counter. -0- |
|
43
|
0
|
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 a box of foam to-go trays stored on the floor in the dry storage room. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit with ambient air temperature of 42F. Ensure all equipment are working properly. No points escalated due to flip top unit from previous inspection has been repaired. REPEAT VIOLATION -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and both sliding doors open. Maintain all dumpster lids and doors closed to prevent harborage of rodents and/or insects. -0- |
|
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 column by the dry storage unfinished at the bottom. Recommend to repair/redo smooth it out to avoid harborage of insects in the kitchen. -0- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, charger, earbuds, and keys on the prep table. -0.5- |