| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed food employee touch ground and not wash their hands. Observed a food employee not wash hands when required but only use sanitizer. CDI by instruction. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - All food shall be safe, unadulterated and honestly presented. Observed menu stating that steak was offered medium rare on menu but label on box states that steak is fully cooked. CDI by instruction. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed salad spinner not clean and last used the day before according to PIC. Repeat.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed clean utensils stored soiled and in soiled container near prep area behind front counter. Repeat. CDI, utensils relocated for cleaning. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory on to go menu that states that steak is medium rare. Labeling on box states that steak is fully cooked. CDI, remove consumer advisory on menu if steak is fully cooked or add proper consumer advisory on menu board if steak is undercooked. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed tea stored on ground in walk in cooler. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal pans being wet stacked.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean linen stored on ground near office. |
|
43
|
0.50
|
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 boxes of single-service containers stored on ground near back storage shelf and near ware washing area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 cutting board with heavy scratching or scarring. CDI, improvement made since previous inspection. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed speaker stored over food prep table in kitchen with cords over food equipment. |