| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle being stored on top of food preparation surface. Make sure to have a designated area to ensure contamination does not occur. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed food employee going from dirty to clean at ware washing without washing hands. CDI Food employee stopped and directed to wash hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee washing hands at 3 compartment sink without soap. CDI Food employee stopped and directed to wash hands with soap at the correct hand sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink with knife and scrub brush being stored there with significant food debris. Observed back hand sink past ware washing with significant food debris in it. CDI Items removed from hand sink and PIC will clean hand sinks. REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI PIC provided paper towels.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink past ware washing. CDI Provided soap. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef being stored in reach in unit above cooked chicken and lamb. CDI Items moved to bottom shelf in reach in unit. Observed in walk in cooler chicken and lamb being stored on top of shelving above containers of uncovered peppers and vegetables. CDI Relocated items. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards, knives and other utensils that were significantly soiled. PIC stated that they were from last night and haven't been washed yet. CDI All items were taken to ware washing. Reviewed with PIC that all items used with TCS foods have to be washed at least every 4 hours.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-up in ice machine was present during the inspection. Make sure to increase cleaning frequency. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and tomato paste cold holding on counter at time of inspection above 45 degrees. CDI Both items were discarded. REPEAT.
*PIC stated butter is left out all day then placed in fridge at end of night; butter is still a potentially hazardous item and is required to be kept cold at all times/hot. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 beets, chicken, lamb, cabbage, collard greens, eggs, crushed tomato, two containers of beef, beets, and milk at the bar without date marking. CDI PIC was 100% certain that all items were cooked yesterday so allowed to date. However in future, if not date marked points will be deducted. Milk was discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using aluminum foil and paper towels to line shelving. Nonfood contact surfaces have to be of the listed above material. Make sure to follow. REPEAT. Points not escalate due to fixing one issue, however in future if not removed full points will be deducted. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant debris in reach in units, gaskets, shelving, around grill area, inside flip top unit, bottom shelf of tall boy reach in unit etc. Need to increase cleaning frequency. REPEAT. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed dumpster doors open. Observed minor litter and debris at waste receptacle. Good job with cleaning majority of construction up however keep addressing. REPEAT Points not increased due to effort. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed throughout kitchen floor cracked and not easily cleanable. Make sure to keep in good repair.
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 significant debris in walk in cooler on floor, walls throughout kitchen (actual dry meat), walls behind 3 compartment sink, build-up on the floor. Make sure to increase cleaning frequency. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee soiled aprons being stored on food preparation surfaces. Make sure to have a designated area for employee possessions to ensure contamination does not occur. |