|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P), observed quinoa, basil cream and mixed fruit above 41F, Maintain TCS foods in cold holding at 41F or less. CDI, PIC discarded food made a few days quinoa, basil cream and placed mixed fruit that was made today in tall reach in. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P), -REPEAT - observed cooked ham without date marking in tall reach in. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI, PIC discarded ham without date marking. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C), observed employees with watches on. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C), observed spatula and fork between use stored in dirty cup. 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. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C), Observed stack wet dishes as clean dishes. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried. Unstack wet dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C), observed debris in the cabinets at the bar area and dust over some food containers. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P), not back flow prevention under sink at the bar, not able to see back flow prevention behind ice machine at the bar. Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. CDI. Education provided, will follow up by the next inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C), small crack in bulb shield above handwashing sink at the bar. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. |
|