| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed raw eggs, cracked stored in plastic container on top of waffles in walk in cooler. CDI - reorganized
3-302.11(A) Separate the different types of raw animal foods. -P |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed sanitizer in 3 compartment sink not below 150 ppm. CDI - remade.
Observed main dish machine and main bar dish machine not sanitizing. CDI - chemical replaced at main bar, main dish machine primed.
Observed ice machine collecting residue.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed salsa, lettuce, roasted tomatoes at 48 degrees in flip top. CDI - cooled to 44 during inspection.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed container of salsa at 65 and meat marinade at 60. CDI - removed lid to quickly cool.
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 |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
Observed fish thawing under running water at 85 degrees.
3-501.13 Use approved thawing methods. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Observed wiping cloth in sanitizer below 150 ppm.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
Observed scoop with no handles in food product containers.
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.
**Improvement from previous inspection |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed walk in cooler door threshold on large walk in not secure.
4-501.11 Maintain equipment in good repair.
**Improvement from previous inspection. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed hand sink not secure to wall in main kitchen. Observed shelf not secure to wall in main kitchen near grill. Observed wall covering not secure to wall in main kitchen.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |