| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11- Maintain access to handwashing sinks. Handwashing sinks may only be used for handwashing. Ice dumped in handwashing sink at bar area. CDI- verbal correction to owner/ operator David Allen. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11- Bucket of sanitizer stored on prep surface during active prep and cooling of foods. CDI- storage corrected. |
|
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 . Containers of cut melons and cut tomatoes tightly covered during cooling process. CDI- method corrected. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No air thermometer in rwo prep cooler at the line. Operator advised of order. CDI- verbal correction to provide. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Multiple squeeze bottles at front cook line not labeled. CDI- verbal correction to label. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One pan of fries stored on sheet pan in walk in cooler 2 not covered. CDI- Chef corrected. |
|
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. Tongs in use stored on oven door handles on cook line. CDI- verbal correction. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Lids missing on single service cups dispensers. CDI- correction to provide lids for dispensers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets in coolers, rusted shelving throughout, exposed wood on shelving. Transitional permit items. Operator had replacement shelving on site. Repair damaged items. Replace damaged items. Transitional permit expires 10/20/2015 |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
54
|
0.50
|
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. Employee's closed beverages stored co-mingled with facility items at bar area and dish area. Storage corrected. |