|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for 10-15 seconds and and employee turn faucet off with bare hands after handwashing. CDI by instruction. some improvement made since previous inspection. |
|
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 cloth stored on handwashing sink at bar and lotion. CDI, items removed from handwashing sink.
6-301.11 Handwashing Cleanser, Availability - PF - Observed sanitizer installed in soap handwashing soap dispenser along front beverage line. CDI, hand soap provided at dispenser and sanitizer removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates, pan and cutting boards stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine testing between 157 to 165 degrees F and not consistantly sanitizing equipment or reading 160 degrees F or above using DishTemp Plate Simulating Dishwasher tester or changing thermolabel after multiple attempts. Facility to wash and rinse at dish machine but will sanitize at 3 compartment sink. Visit to ensure dish machine calibrated by 11/15/18 for long term compliance. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot held at 118 degrees F. CDI, chicken reheated to 196 degrees F |
|
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 recently prepared pico and guacamole with cut tomatoe cooling in tightly covered containers. - CDI, Lids partially removed to facilitate heat transfer. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed breading station with same buttermilk and breading used to bread raw chicken, raw seafood and vegetable. Ensure separate breading is used to prevent cross contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 large white storage bin, 1 rubber spatula and lid with heavy cracks and pitting. CDI, operator removed items from use. Repeat.
4-205.10 Food Equipment, Certification and Classification - C- Observed Crock Pot intended for "household use" being used in facility . |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed nearest waste bin located at back rear of kitchen. Ensure waste bin located near handwashing sinks with disposable towels. |
|