| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand sink at bar area. CDI-PIC instructed hand sinks only used for hand washing. Sink was sanitized. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
Yes
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented can of beans along the seam of the can. CDI-Dented can moved to dented can storage. REPEAT |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags without date when the container was last used. VR |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine reaching max temperature of 113F on Dishtemp. CDI- PIC will be using single service use items and use dish machine within hotel at Evoke restaurant if needed. Maintainence working on dish machine to get proper temperature on rinse temperature. 3 compartment sink is not functioning due to scheduled maintainence to replace 3 compartment sink this morning. VR for permanent fix.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar area with 0ppm of chlorine. CDI-PIC primed the machine to fill the machine with sanitizer and sanitizer measured at 150ppm of chlorine. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast that was par cooked and unlabeled. Non-continuous cooking paperwork provided and par cooked items were labeled correctly during inspection. Through conversation with PIC non-continuous cooking procedures were done properly on chicken breast, other than labeling and proper paperwork. VR |
|
21
|
1.50
|
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 3 pans of cut tomato, grits, 2 ham chubs, cut spinach, and cut melon not dated. CDI- Items were back dated to correct date of preperation or date of opening. REPEAT
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 Observed 2 ham chubs dated 2/28. CDI- 2 items were discarded. |
|
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 Observed several food employees with beards with no beard guard preparing food. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 ice scoops in bar area laying on top and in direct contact with the top of ice chest. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving throughout the facility with peeling paint and minor rust. Observed minor gasket damage in several cooler drawers and reach in. Observed freezer door of walk in freezer inside walk in cooler not properly closing or latching. REPEAT |
|
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 debris build up on shelving and sides of equipment throughout the facility. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near utensil wrapping station in kitchen. Observed slow draining sink at hand sink near the utensil wrapping station in kitchen. |