| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed unopened beverage can and lidded cup stored on prep surface. Moved to bottom shelf. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 handsinks blocked by brooms and trash cans. Moved to free space up. Observed hand sink at bar being used as dump sink. Designated as hand washing from here on out.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at 1 hand sink. Stocked. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and raw ground beef stored over raw pork and raw bacon. Rotated so chicken is on the bottom.
Observed raw fish stored under raw lamb burgers in drawers at make unit. Switched location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at dish machine in bar at less than 50ppm Chlorine. Primed. At 100ppm by end of inspection. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese dip reheated and hot held at 120F. It was within 2 hours so dip was moved to stovetop and reheated to 174F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil at room temperature. Squeeze bottle and batched product were all discarded. Must keep this oil/fresh garlic mixture at 45F or lower or 135F or higher. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 speed racks of food and milk in walkin cooler from yesterday undated. Observed items in make unit undated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed feta in walkin marked 2/14. Discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed 2 cleaners stored on the clean drainboard of the 3 compartment sink next to clean pans. Relocated chemicals. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed squeeze bottles of oil, etc. unlabeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on one employee - removed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed 2 employees without hair restraints - put on bandanas. |
|
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 a few pans 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. Splash guard needed at hand sink on cook line where it's directly next to utensil shelf. |
|
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 service boxes on the floor in the outside storage area. Move to shelving. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed chlorine test strips damaged and quat strips are missing. Obtain both. Return visit required. |