| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above fruit, raw fish on container of salsa and asparagus stored in container of raw steak. CDI: items re-arranged properly and asparagus voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs with a date label not to exceed 7 days; day 1 is the day of prep or opening of package. Pf Observed all items dated incorrectly: discard dates exceed 7 days. CDI: All items were re-labeled properly, after determining day of prep or opening. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Properly cool cooked foods (pasta) in the walk-in - Pf Observed cooked pasta left at prep sink (according to chef, after ice and rinse) at 65F. CDI: item placed in walk-in, uncovered for remaining cooling process. |
|
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. Observd spices and oils, at prep area, without labels. CDI: items labeled. |
|
37
|
1
|
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.
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed containers of food stored on the floor in walk-in, bottled beverages stored under the bar hand sink drain line, on the floor, and potatoes stored on a folded blanket. CDI: all items were relocated above the floor, on crates; folded blanket removed. |
|
42
|
0.50
|
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 multiple stacks of wet equipment tightly stacked. CDI: Items pulled apart for drying. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide "quat" sanitizer test strips when using "quat" sanitizer, or use chlorine sanitizer (test strips available for chlorine sanitizer) - PF Observed bottles of manufacturer pre-,made sanitizer but no test kit for it. Return verification required within 10 days. |
|
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. Cleaning needed under and around equipment such as frier to remove build-up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.13 General cleaning needed for flooring under and behind equipment. |