| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 storage in hand washing sink in back kitchen area near three compartment sink area, front serving line and beer end of concession.Observed hand washing sink blocked by trash can in back kitchen area. Items removed from hand washing sink and trash can removed from infront of sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed items stored on clean end of drainboard which manager stated were cleaned and items were visibly soiled. Thoroughly clean food contact surfaces. Items removed from clean end of drainboard and was in the process of being rewashed at time of inspection. Thoroughly clean interior and door to ice machine. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed broken thermometer on exterior of low boy refrigeration unit under grill. Observed broken thin probe thermometer. Broken thermometer replaced in low boy refrigeration unit at time of inspection. A thin probe thermometer provided at time of inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed gnats in back kitchen area near three compartment sink and hand washing sink. Have exterminator to address gnat issue. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 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.
Observed in-use utensil stored in container of ice. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed utensil shelving above three compartment sink and "clean" end of drain board of three compartment sink soiled. Thoroughly clean utensil storage areas and keep clean at all times. |
|
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.
Store cases of single service articles off the floor. Observed case of single service articles on the floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C
Observed three comaprtment sink and vats of sink visibly soiled. Observed grease build up in vats of sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C
Clean base of refrigeration units and gaskets on refrigeration unit. Clean top of lid to cover ice bin on front line. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed light bulbs in storage room near cook line not shatter proof or shielded. Provide light shield with end caps over light fixtures or replace light bulbs with shatter proof light bulbs. Observed employee sun glasses, cell phone and purse stored on shelving throughout kitchen area. Store employee personal belonging in designated area. |