| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. Repeat. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Handwashing Cleanser, Availability - PF - Handwashing soap shall be available at each handwashing sink. Observed no hand soap available at handwashing sink at bar. Repeat.
6-301.12 Hand Drying Provision - PF - Disposable towels shall be provided at each handwashing sink. Observed 2 sinks behind front counter with no disposable towels or means to dry hands. CDI, disposable towels provided during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
'7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed oven cleaner stored on drain board of 3 compartment sink. Observed glass cleaner stored on clean equipment rack near 3 compartment sink. CDI, chemicals relocated for proper storage. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available for use. Verification required to ensure that small diameter probe thermometer is provided. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping cloth sanitizer container below required concentration behind front counter. Observed a wet wiping cloth stored near ice bin behind bar. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in a clean, dry area, in the food with handle out of product or in hot water above 135 degrees F. Observed in-use ice scoop stored in water at 56 degrees F. Observed ice paddles stored on dusty area above ice machine. |
|
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 single-service towels stored on ground at bar. Store single-service cups in approved dispenser or from protective packaging with lip contact area protected. Observed stacks of single-service cups at front counter and behind front counter with lip contact area exposed / unprotected. |
|
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 - Keep equipment in good repair and calibration. Observed some damage to cabinetry behind front counter. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed soil residues accumulating on clean drain board of 3 compartment sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil residues and food crumbs accumulating in cabinetry behind front counter and on equipment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some standing water in storage room behind bar on floor. Observed some debris accumulating on floor behind front counter and back exit storage room. |