| 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 handsink located at the bar being used to sanitize items and rag stored inside of sink. CDI - Employee removed items from handsink. EHS educated employee that handsinks may only be used for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready-to-eat commercially packaged dressings. CDI - PIC reorganized for correct storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the inside shield and side walls of ice machine. Increase cleaning frequency.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine providing 0 ppm chlorine. Verification required within 10 days of inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed multiple items PIC stated were actively cooling. Items were not cooling within parameters; see temperature chart. CDI -Cool uncovered in walk in cooler. |
|
26
|
0
|
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 sanitizer bottle incorrectly labeled. CDI - Sanitizer was disposed. EHS educated PIC to correctly label working containers of toxic materials. |
|
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 oil stored on floor in dry goods area. Observed eggs stored on floor in walk in cooler. Observed food stored on floor in walk in freezer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups located at bar stored without protection against contamination of lip contact surface and stored with lip contact surface on touching bar top. EHS recommended keeping plastic sleeve on cups. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed soiled cardboard used in bar cooler for storage of glassware. Glassware stored on cardboard with lip contact surface touching. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside and inside of equipment throughout the facility in need of cleaning. Observed floor of walk in freezer in need of cleaning. Observed shelving throughout the facility in need of cleaning. Observed inside of microwave in need of cleaning. Increase cleaning frequency. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed ice machine leaking water onto floor. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout bar area and under fryers. |