| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee food and drinks to prevent contamination of food or utensils. Observed family meal stored above food for restaurant in back reach in unit. CDI: Family meal relocated to be placed below food for restaurant. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrubbing utensils stored in back handsink in warewashing area and a sanitizer bucket stored in front bar handsink. CDI: Objects removed from sink basins and access restored. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine reading 0 ppm chlorine sanitizer during inspection. After priming, machine still read 0 ppm chlorine. VERIFICATION REQUIRED within 10 days to determine longterm compliance. |
|
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 disclosure asterisks on bar menu for "Toki Fizz" beverage, which uses pasteurized egg whites. CDI: Disclosure asterisk removed from menu, as drink does not use any raw/undercooked ingredients. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed plastic container of mixed fish cooling in a flip top unit rated for holding while covered. CDI: Mixed fish sent to back reach in unit and vented to facilitate cooling below 41F. REPEAT. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that facility did not have a thin probe thermometer on site for measure of thin foods such as leafy greens and small tomatoes. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 take out boxes in kitchen area stored with food contact surfaces facing up. CDI: Boxes inverted. |
|
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. -Pf Observed QAC test strips expired June 15. Facility will purchase new strips on next order. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup along walls beneath dish machine drainboards. Ensure that walls are cleaned and drainboards re-caulked to prevent further mildew growth. |