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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinse her hands at the 3 comp sink. CDI (corrected during inspection) She was instructed to stop and wash her hands at the handsink.
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 staff enter the kitchen and bar area without stopping to wash their hands. CDI by instruction to PIC (person in Charge) and staff who then washed their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer available for cutting boards, prep sink in use and other surfaces. CDI sanitizer bucket filled during inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 beef short ribs 57F in the walk-in cooler with condensate on the lid. CDI Lid was removed to properly cool item which was put in cooler this morning, less then 2 hours ago. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large white plastic bins of chips stored on the floor under the 3 comp sink drainboard. CDI Bins were placed on a dish rack during inspection |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets, rings and nail polish on. If nail poliah is worn by employees preparing food, then glove must be worn.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees without hair restraints. If wait staff is preparing food then restraints should be worn |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Observed utensils on the line in a pitcher of water at 105F. Utensils were sent to dish area for washing. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-801.11 Clean Linens - C Observed bagsof clean towels stored on the floor near water heater. Store off the floor. |
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