| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup over clean drain board exit from the dish machine. CDI - PIC stated this was left by a plumber and voluntarily discarded cup. -0- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsinks in both bars used as dump sinks. CDI - PIC removed mesh mats and cleaned both sinks. -1- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in low boy cooler at 48-52F. CDI - PIC voluntarily discarded lettuce and instructed employees to cool in walk in prior to placing in cold holding. -0- |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory present on menu without asterisk leading back to items that are cooked to order or undercooked. Remove consumer advisory from menu, as verified on the menu template viewed during VR. -1- REPEAT |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a approval to the regulatory authority.-Pf PIC states they are currently non-continuously cooking chicken wings. Apply for approval from the MCHD for this process. Do not cook longer than 1 hour for initial cooking time, reheat must reach 165F and label/treat non-continuously cooked wings as if they are a raw product. Documentation given today for approval. VR required no later than 02/26/2016 for process and procedures. -.5- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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. Observed in-use knife stored on cutting board under cleaning brush. CDI - PIC instructed removal of brush and cleaning of knife and cutting board. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed flatware wrapped with eating surface exposed and placed on tables and bar as pre-set silverware. Wrap the eating surface, leaving the handle available. -.5- |
|
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 split seam along the edge of the pre-rinse sink basin. Repair. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the walls of the dish machine. Clean inside. -0- |