| 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
COMMENT: Observed handsink being used as storage for sanitizer spray and wiping cloth. CDI (corrected during inspection). The sanitizer and the wiping cloth was moved. |
|
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
Observed debris buildup inside drink nozzles at bar. Observed debris buildup in can opener blade. Observed debris buildup inside the ice scoop container and ice scoop (directly contacts ice). Repeat. CDI. Drink nozzles, can opener and ice scoop/container were cleaned. Full points not taken as dishes/tubs have improved cleanliness. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
In the salad flip top, observed corn at 48F, black beans at 49F, and slaw at 48F. CDI. Manager voluntarily discarded the foods.
Repeat. Full points deducted. |
|
21
|
0
|
Proper date marking and disposition |
No |
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
COMMENT: Observed turkey date marked incorrectly for 12-7 to 12-24 (meant to be 12/17); Observed buffalo dip date marked 12/14 to 12/21; Observed ranch homemade dressing date marked 12/10. Manager states the date marks are incorrect and the prep dates are correct. Conversation held with manager to provide education on the 7 day date marking system; to include day 1 as the first day of prep therefore adding 6 days vs 7 days to prep date time. CDI. Manager dated the items properly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed egg roll mix cooling in large lexan container at 62F. The egg roll mix was made 4 hours prior. CDI. PIC placed egg roll mix in small containers in and ice bath in the reach in freezer. The egg roll mix cooled to 39F within an hour. Conversation held with PIC on appropriate cooling methods. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
COMMENT: No thin tip thermometer readily avaliable during the inspection; NOTE: A digital thick tip was avaliable and calibrated correctly. I will return within ten (10) days to verify compliance. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: Label all dry spices i.e. the lemon pepper seasoning, salt, etc in the kitchen. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
COMMENT: Observed wet wiping cloth on handsink lip. Repeat; no points as it all other cloths were stored properly and improvement was made. Will reevaluate at the next inspection. |
|
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.
Replace the gaskets on the two door reach in cooler and the one door reach in freezer. Turn back the ambient temperature on all reach in / walk in coolers to maintian appropriate temepratures (the biggest concern is the salad flip top cooler and the downstairs walk in cooler). |
|
47
|
1
|
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 debris at the following: the bottom prep shelving holding sauces; wire racks throughout the kitchen; the inside of the right side bar; the shelving by the fryers; the bottom shelving holding chemicals; the bottom of the two door reach in cooler. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
COMMENT: Observed dumpster doors open. Observed loose trash bag outside dumpster (personal trash). |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed food debris at floor drains; underneath equipment; on several walls and walls throughout the entirety of the kitchen; on half walls at the bar; dust debris on large black fan causing dust on walls at the right of the reach in cooler; the mopsink floor and surrounding walls. Observed stained ceiling tile in need of replacing; observed lights out in need of replacing to meet lighting requirements and to aid in cleanability; observed floor in need of repair in front of bar handsink/dishwasher. Repeat. |