| 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 uncovered employee drinks stored on the prep table. Store with a lid and straw and store below prep tables to prevent cross-contamination. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 Tags observed on kept on file but dates of last shellstock observed not recorded. CDI- Corrected by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the can opener. Clean and sanitize after each used. CDI- Removed and placed in the dish area to wash. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a butter and oil mixture in squeeze bottles at room temperatures at the cook line. Butter is a TCS item and shall be kept at 45 AF or below. Facility was unaware that the butter and oil mix made in house must be held on TPHC or 45 F or below. CDI-TPHC for emailed and facility discarded product. All other cold holding temperatures were below 45 F. PIC replace the motor in the walk-in cooler and several of the reach-in coolers since the last inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 collard greens, rice, chicken broths, and other foods made yesterday with no date marks. CDI- Dates were placed on foods during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed to chemical bottles not labeled. CDI- Labels were placed on bottles during inspection. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and bulk dry goods not labeled. 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 build-up on the walk-in cooler shelving and the shelf at the end of the cook line. Clean regularly.
-Observed build-up on fryers at the cook line.
-Observed build-up on the hood vents/ |
|
53
|
0.50
|
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 build-up on the floor under cook line and prep area.
-Observed dust build-up on the ceiling vent at the bar area. |