| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat non-complaince: Observed no hand wash signs in rear restrooms. Improvement from previous inspection.
6-301.14 Post a handwash sign at each handsink. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
Repeat non-compliance: Observed ice machine door collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
Observed cooling rate for pork at .44 degree per minute in hotel pan in walk in cooler in rear kitchen. CDI - moved to freezer, cooling rate of .88 degree per min achieved.
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 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed ham at 56 degree on flip top. CDI - moved to refrigerator, cooled to 36.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
Observed no date marks on flip top items in including feta, and turkey.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
**Verification Required** |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed oil and water not labeled in rear kitchen. CDI - labeled
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed drain flies at back bar. Observed flies in front kitchen.
6-202.15 Protect outer openings of establishment from insect or rodent entry. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Observed several dry cloths, soiled in kitchen area.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed utensils on stove top in water at 96 degrees.
Observed knives and pizza cutting tool sitting on rags at pizza station.
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. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed one flip top in front cooler leaking. Observed cutting board damaged at flip top in rear kitchen.
4-501.11 Maintain equipment in good repair. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed front men's room urinal not working. Observed rear woman's restroom with one toilet not missing.
5-205.15 Maintain a plumbing system in good repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat non-complaince: Observed walls collecting residue and missing corner strips in front kitchen area. Observed grease residue collecting on wall under hood in rear kitchen. Improvement from previous inspection.
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.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed lights not shielded or shatterproof in dish area.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |