| 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 scour pad in the basin of the handsink to the right of the cook line. CDI - PIC removed scour pad and cleaned the basin of the handsink. -0- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored between raw seafood and raw pork. CDI - Raw chicken separated from the other raw foods. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher in use with 0 ppm chlorine sanitizer dispensing in the machine. CDI - PIC changed sanitizer container that was near empty and purged the air bubbles from the line. All dishes rewashed. -1.5- |
|
21
|
0
|
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 Observed mislabeled chicken salad, with date marking starting from the mixing of the chicken salad instead of the cook date of the chicken. CDI - PIC relabeled with the correct date and informed kitchen staff about date marking from the prep date of the oldest ingredient. -0- |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on all menus missing the disclosure. CDI - PIC reprinted menus to reflect the correct information, including adding the advisory to the "Catch of the Day" seafood items that may be undercooked. -.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 freshly prepped cut tomatoes, cut lettuce, chicken salad and sliced turkey at 50-60F in the prep units on the cook line. CDI - All these items were moved to the walk in to cool. REPEAT -1- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups in the drink station. CDI - PIC instructed separation and air drying. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed three plastic sleeves of Styrofoam cups at the bar with lip areas exposed. Keep lip area protected. -.5- |
|
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 pitted cutting board at the cook line and pitted panel inside the ice machine. Resurface or replace these. -1- REPEAT |
|
47
|
0.50
|
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 dusty fan blowing into front line where food prep is taking place and buildup on the shelves. Clean these. -5.- |
|
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. Observed buildup on the wall behind the dish machine. Clean. -0- |