| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - PGeneral Comment: Employees shall turn off faucet with their bare hands. Observed employee turn off faucet with their bare hands after handwashing. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - CGeneral Comment: Each handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handwash sink behind bar or in kitchen. CDI, operator provided with handwash signs. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - PUse proper procedures when reheating food. Observed food employee reheating food and not covering it and not letting it stand covered for 2 minutes. CDI |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of pulled chicken below 135 degrees F in steam well. CDI, operator reheated chicken. |
|
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 - PFGeneral Comment: Potentially hazardous food that is ready to eat and held in establishment over 24 hours shall be date marked. Observed mozzerela cheese not date marked in 2 door reach-in cooler. CDI, operator discarded mozzerela cheese. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - PFHot and Cold hold equipment used to store potentially hazardous food shall be supplied with a Temperature measuring device to measure ambient air temperature. Observed no temperature measuring device in low reach-in cooler storing potentially hazardous food. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - CFood storage containers used to store ingredients that are not easily identifyable shall be labeled by common name of food. Observed maltodextrin, sugar and other spices and ingredients in kitchen and behind bar not properly labeled. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear an effective hair restraint. Observed food employee without hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Single-service items shall be stored 6 inches off of the ground. Observed box of single-service lids stored on ground in dry storage room. |
|
45
|
1
|
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 - CKeep equipment in good repair. Observed 3 compartment sink missing sink stoppers. CDI, operator proviced sink drain stoppers by the end of the inspection. |