| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink to the right of the cook line without soap. CDI - Employee provided soap for handsink. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machines producing a 0
ppm chlorine residual during inspection. CDI: Both machines primed and read 50-100 ppm after priming. REPEAT. Verification required within 10 days of inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside of soda nozzles. Increase cleaning frequency. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top #2 cold holding TCS foods at 47F and above; ambient temperature recorded at 50F. PIC stated all items were stocked at 11 am. CDI - TCS foods pulled to freezer to cool rapidly. |
|
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. -Pf Observed undated whole milk. CDI - Milk was voluntarily discarded. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates being wet stacked on clean dish rack.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spicket of drink dispensing bucket stored on contact with dirty cold holding equipment (beer and water build up). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in clean dish area.
4-502.11(A) Maintain utensils in good repair. Observed melted plastic spatula handles. |
|
47
|
0.50
|
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 bottom of drink coolers in bar with accumulation of debris and ice. Observed outside of equipment with food residue. Observed vents on ice machine with accumulation of dust. REPEAT. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed handsink (left) in women's restroom unable to provide hot water. Right sink able to provide hot water. Verification required within 10 days of inspection. |
|
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 pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed damage to floor in walk in unit and directly outside walk in unit. REPEAT. |