| 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 an employee drink stored on top of the dish washing machine. CDI. Beverage moved. |
|
6
|
2
|
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 employee go from touching soiled dishes and then touch clean dishes without washing his hands on two separate occasions. CDI. Employee was advised to wash his hands when required and the dishes were washed and sanitized again. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon under a consumer advisory on the menu. Parasite destruction records were not onsite for the salmon. CDI. Records obtained via phone from the distributor. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon at 45 F. Product was above the chill line at the Buffett line. CDI Product moved to walk-in for cooling. Observed liquid pasteurized eggs in the flip top unit near the fryer at 45 F. CDI product move walk-in for cooling. Both products achieved 41 F after 20 minutes. Observed crab soup from last night at 48 F being held cold in the walk in. CDI Product was discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed an air thermometer missing from reach in #7. Ensure each cold holding unit has an air thermometer. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the bar area and a few in the kitchen area. Contact a pest control company and have them come back for another treatment. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one container of sanitizer at 0 ppm quat. CDI. Product discarded and re-made with sanitizer at 200 ppm quat. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed two plastic containers with cracks and one container with a loose piece of plastic. CDI, containers replaced.
4-501.12 Cutting Surfaces - C Observed cutting boards in need of resurfacing. Repeat Non Compliance. Items taken out of use until they can be repaired or replaced. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C. Observed a high level of residue inside the dish washing machine and on the dish racks. Clean these surfaces every 24 hours if used. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces in need of cleaning in a couple areas, especially near the grill area. Repeat Non-Compliance. Clean non-food contact surfaces frequently. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Install back flow prevention on the hot and cold water lines located at the floor cleaning spigots near the dish washing area. VR required. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand washing sink faucets collecting residue near the grill and and near the banquet server area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a jacket hanging on top of single service items at the back hallway. Coat removed. |