| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment: Observed: Raw eggs stored over a container of grape juice. Grape juice had a lid on it. CDI. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: Observed: A knife stored clean with lettuce residue on it. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf CDI by washing and sanitizing item. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed: Fish removed from a reach in cooler and stored on top of a cook top, waiting to be cooked in the oven. The fish was at 80-90F. Advised staff to cook 2 racks of fish and place the 3rd rack in the reach in until there was room in the oven. CDI by following advice. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Observed: The display thermometer on the reach in unit and in the reach in unit not working and not indicating a proper temperature. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit .-Pf
A verification visit will be made in 10 days to chekc for comliance. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
Observed: A coffee mug used as a scoop and the handle was down in the food product. 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. CDI by removing mug. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed: Plates and bowls stored upright and not in a cabinet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. CDI by re-stacking items. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed: A heat damaged pot handle and a label still on a ladle after being used and sanitized.4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf CDI by discarding items and removing label. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
Observed: The dish machine not dispensing chlorine during the sanitize cycle. 4-501.15 Operate a ware washing machine in accordance with data plate. Sanitize items in the 3 comp sink until fixed.
A verification visit will be made in 10 days to chekc for comliance. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed: The wire rack that the dishes stay on dirty and the bottom of the reach in freezer interior dirty. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed: Minor wall damage throughout kitchen. Walls in need of cleaning behind equipment. 6-501.11-12 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 and kept clean. |