| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 wet rag stored on handsink at the bar. CDI - Rag was removed from handsink. |
|
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 beer cheese and mashed potatoes hot holding below 135F on steam well. CDI - Both items were reheated to 165F or above. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ranch holding at 47F in ice at server station. CDI - Ice was added to completely cover sides of metal pans.
Observed cut lettuce double stacked in flip top unit holding at 52F. CDI - Container placed in walk in to cool rapidly.
Observed shredded cheese, mango salsa, kale, cooked pasta, mashed potatoes, and raw chicken cold holding 42-45F. Items left to cool in equipment and walk in cooler.
No points taken this inspection for items 42-45F. Points may be taken next inspection if items are above 41F and/or cold holding is a repeat violation. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer in secondary bottle without identifying label.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer reading at a toxic concentration above 200 ppm.
CDI - Sanitizer in bottles were discarded.
Verification required within 10 days of inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles on make line, sugar, and other spices in need of identifying labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of food on floor in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusting. Replace as necessary. |
|
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 facility using chlorine sanitizer for spray bottles and dish machine. Facility did not have test kit for chlorine sanitizer.
Verification required within 10 days of inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving and outside of food containers in need of cleaning. |