| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handle soiled dishes and attempt to unload clean dishes while wearing gloves without washing hands. CDI - Gloves removed and hands washed. -0- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the bar at the handsink. Handwash sign provided today via email. -0- |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on dishes stored in soiled drawers and on drying shelves. CDI - Dishes pulled and rewashed. -3- REPEAT |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on foods left overnight in the reach in to the right of the cook line. CDI - Food employee placed date on products 09/26/2016. REPEAT -3- |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed all menus containing consumer advisory with mismatched symbol, no disclosure statement and no consumer advisory on the daily special menus. Provide consumer advisory on all menus, including catering menus with correctly matched symbols and both the disclosure and reminder parts of the advisory. VR required no later than 10/07/2016. -.5- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed pump style sanitizer stored over prep flip top. CDI - PIC moved away from food prep area. -0- |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food employees not able to locate thermometer and then manager found thermometer with dead battery. Provide thermometer that works and notify employees of the location. VR required no later than 10/07/2016. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of dressing in the food prep line without labels and spices on the receiving area of the hot line without labeling. Label these with the common name of the item. -0- |
|
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 watch upon entry. CDI - Employee removed watch and reminded to do so before food prep. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket with wet wiping cloths inside stored on the floor. CDI - Bucket moved to low shelf. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed uncovered, inverted cups at the cafe stand with the lip area exposed and the drink contact portion upright. CDI - PIC discarded the top cup and inverted the cups in dispenser. -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board at the prep cooler and in the bar with buildup in the grooves. Resurface or replace these. -.5-
4-501.11 Maintain equipment in good repair. Observed split gasket in the prep cooler and burned gasket in the steamer. Repair. Observed badly pitted and rusty sinks in both employee restrooms with cracked porcelain. Repair. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed running toilet and running urinal in the women's and men's employee restrooms. Repair. -0- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 damaged walls in and around the employee restrooms. Repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup around HVAC vents over the food prep section of the cook line. Clean.
6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. Observed absorbent ceiling tiles in the employee restroom that area water damaged. Replace these with nonabsorbent ceiling tiles. -1- REPEAT |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed four of six hood lights blown. Replace these and if the issue is electrical, repair. -.5- REPEAT |