| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed coffe cup sitting on prep sink upon arrival. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Store raw animal food so that cross contamination is prevented. Observed raw turkey stored over boiled eggs in walk-in cooler. CDI, operator relocated foods for proper storage. Improvement made since previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Maintain hot water above 110 degrees F when washing dishes. Observed hot water at 97 degrees F in wash vat of 3 compartment sink while employee washed dishes.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency-P - Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent an accumulation of soil. Observed pink and black residue accumulating in ice machine. Observed slicer soiled with dried food debris and employees stated was not used today.CDI by instruction, slicer relocated for cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF
Raw chicken shall be cooked to at least 165 degrees F. Observed final cook temperature of chicken at 157 degrees F. CDI, operator voluntarily discarded chicken breast. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Potentially hazardous food shall be cold held at 45 degrees F or below. Observed cut lettuce overstacked, cut tomatoe overstacked in ice above 45 degrees F. Observed 2 containers of slaw cold held above 45 degrees F. CDI, operator relocated foods to rapidly cool. Observed buttermilk at breading station cold held above 45 degrees F on ice. CDI, proper ice baths and Time as a Public Health Control was discussed with operator. Handout given to operator. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed Pulled pork without a date of preparation in low reach in refgrigerator. Observed a container of pulled pork in walk in cooler with a date of preparation of 4/19. Observed blanched mushrooms without a date of preparation and PIC could not determine when it was prepared. CDI, operator voluntarily discarded foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P
Store toxic substances so that contamination of equipment is prevented. Observed a spray bottle of glass cleaner stored next to in-use ice scoop at bar. CDI, operator relocated spray bottle. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Use proper methods to cool foods. Observed large container of pasta cooling in walk in cooler. CDI, operator separated pasta to several shallow containers to rapidly cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF
Provide small diamter probe thermometer to measure temperature of thin substances like burger patties or filets. Observed no small diamter probe thermometer avaialable on site. Verification required by 5/7. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Store clean equipment and single-service articles in a clean, dry ara. Observed plastic spatulas stored in soiled area and in contact with of faucet at 3 compartment sink. Observed soiled apron stored on rack with clean equipment. Repeat. Observed single-service coffee filters stored uncoverd / unprotected at beverage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 1 fryer basket, a wire strainer and plastic container no longer in good repair. CDI, operator removed items from use. Observed split gasket on standing reach-in refrigerator and shelving inside flip top prep cooler starting to rust. Resurface or replace. |