| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat: 1 pt.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed multiple drinks stored on and above prep surfaces in kitchen and at dish machine area. CDI: drinks relocated or discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 1 pt.
Observed no paper towels available at two handsinks in the kitchen. CDI: paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
/4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: 1.5 pts.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed build-up inside ice machine at dry storage area and inside rims of soda nozzle holders. CDI: cleaning process started.
Observed food debris remaining on some pans stored at dish area and food debris left on slicer at back dry storage area that was used this morning. CDI: pans removed and stored at dish for recleaning; slicer was cleaned during inspection.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed high temperature dishmachine not sanitizing properly. Temperature only reaching 146F. Discontinue use of dishmachine. Dishes will be sanitized at other dish machine at front of kitchen or washed, rinsed, and sanitized at 3-comp sink. Chemical company was notified.
Verification required by 7/8/17 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment: 0 pts.
7-201.11 Store toxic materials to avoid contamination. -P
Observed bleach spray bottle and a container of Clorox wipes stored on shelf next to clean glasses at front of kitchen. CDI: chemicals relocated to proper location. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
Repeat: 1 pt.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back garage door leading to prep area and dry storage area had been removed due to renovation. Properly protect food equipment and food from the outside elements and pest entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies present in kitchen and especially at back dry storage/prep area. Pest control company will be notified. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts.
Observed wiping cloths stored underneath multiple cutting boards in the kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 0 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans wet stacked at dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 0 pts.
4-501.11 Maintain equipment in good repair.
Replace torn gaskets on flip top cooler and grill cooler in the kitchen.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed multiple stained and gouged cutting boards in the kitchen. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 0.5 pts.
Observed no strips available for testing quat sanitizer and chemical dish machine at beer hut.
Verification required by 7/8/17 |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment: 0 pts.
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 vents for fans with build-up inside cold room walk-in. |