| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near ice machine in front line nor in the bar at the center handsink. CDI - PIC provided soap. -1-
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the first handsink in the wait station. CDI - PIC provided with hadwash sign during inspection today.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel or other drying method aqt handsink in the wait station. CDI - PIC provided paper towels. |
|
14
|
1.50
|
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 cutting boards and tongs hanging near the dishwasher with buildup present at the beginning of prep. CDI - PIC washed these and sanitized them.
4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around the ice chute. CDI - PIC removed panel and cleaned. -1.5- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cooked lobster in low boy at 50F that cooled overnight. CDI - PIC voluntarily discarded. -1.5- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 Observed cooked lobster tail in low boy cooling overnight at 50F with wrapping present. CDI - PIC voluntarily discarded these and reminded to vent containers of food that are cooling.
Observed goat cheese prepared at room temperature at 56F in flip top. CDI - PIC instructed food employee to vent container and place in walk in to cool. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water buildup ion the bottom of the prep unit nearest the ice machine with suaces and other foods present. CDI - PIC called service tech for repair visit and dried the bottom of prep. .5- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wristwatch during food prep. CDI - PIC instructed removal. -0-
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed beards on male employees exceeding the length of eyebrows. CDI - PIC instructed employees to keep beards trim or wear beard guard. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils subject to backsplash from handsink near dish machine. CDI - PIC moved items out of the splash zone and suggested installation of splash guard.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying shelf near dish machine. CDI - Demonstgrated pyramid stacking to facilitate air drying. -1- REPEAT
4-904.13 Preset Tableware - C Either remove preset tableware when customers are seated or clean and sanitize again before use. Observed preset tableware in the facility from last night. PIC states these are not removed before service. Use one of the above methods of ensuring clean tableware. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leak in the bottom of the prep cooler near the ice machine and the front panel of the baker's prep being held together with tape. Repair these. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed cracked floor tiles near the ice machine in the hot line. Repair. -0- |