| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
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 REPEAT 1.5pts- Observed several knives and pans stored clean with food debris build up. Also observed a veggie dicer with food debris build up and stored clean. CDI- PIC moved all items to dish pit to be properly cleaned. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
Yes
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 0pts- Observed beef steak cooked to 137F and then cooled down. PIC stated the steak is reheated to 165F at time of service. It is unknown at this time if the beef steaks are whole muscle. Provide documentation that the steak is whole muscle before continuing this practice. Must fully cook steak to 145F prior to cooling. VR will occur no later than 3/17/17 to verify the steak is in fact whole muscle. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed fish (118) and shrimp (130) below 135F. CDI- PIC reheated items to 165F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- 1.5pts- Observed ceviche 2/28 and tofu at 45F and dated for 3/2. CDI- Both items were voluntarily discarded by the PIC.
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 salsa (40F) in a reach in without a date mark. PIC stated it was preped a couple of days ago. CDI- PIC was able to back date item.
-1.5pts- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 0pts- Observed two spray bottles of chemicals not labeled. CDI- PIC labeled the items. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors opened in the bar area that is conected to outside dinning area.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in kitchen area.
-1pt |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. 0pts- Observed both bar ice chests not covered. Ensure these ice bins are covered when not being used. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- Observed an employee on the cook line, cook and cut RTE food without a beard guard. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. 0pts- Observed a pile of soiled cloths on the flip top prep line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0pts- Observed several wet stacked pans. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- Observed single use items in the outside storage room on the ground. |
|
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. 0pts- Observed reach in cooler handle broken and duck tap used to cover broken handle. PIC stated the replacement is on order. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. 0pts- Observed food debris build up, on the floor, in the dry storage room. |