| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 to 15 seconds when washing their hands. CDI by instruction. |
|
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 sanitizer bucket stored in handwashing sink in walk in cooler and garbage can stored in front of handwashing sink at front line as well as gloves stored in front of handwashing sink. Observed some items stored in handwashing sink behind front bar. CDI, items removed to provide access to handwashing sinks. |
|
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 TCS foods held in low reach in prep refrigerator above 41 degrees F. Unit warmer on right side of unit. See temperature observations above. Per guidance from State, no points deducted on first inspection under new requirement of 41 degrees F and below. CDI, foods held in unit over 4 hours such as butter, eggs, voluntarily discarded and other foods relocated to rapidly cool. Visit to be made to ensure calibration and long term compliance of prep refrigerator. |
|
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 blanched vegetables cooling in tightly covered containers in walk in cooler. Observed ribs cooling in covered container on prep table. CDI, ribs transferred to shallow pan to rapidly cool and covers partially removed to vent and facilitate heat transfer. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed digital thermostat not working on low drawer prep refrigrator below grill and no thermometer placed to measure ambient air temperature. digital gauge part on order for repair according to PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed food stored on pan on garbage can. Use proper food preparation tables/sinks and surfaces to prevent possible contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board and 2 sanitizer buckets below 200ppm quat sanitizer. |
|
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 ice scoop stored on soiled area on top of ice machine. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed soiled equipment stored on clean glassware at dish pit and soiled equipment stacked on 3 compartment sink stored next to clean equipment.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed spoons not inverted as required. Invert clean utensils to prevent handling of food / lip contact surfaces. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kit for quat available. Vr to ensure proper quat test kit availab.e |
|
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 glass on bottom of refrigeration unit holding glassware. Repeat. glassware and items removed to begin cleaning unit while on-site. Observed soil and debris accumulating on top of ice machine. Observed old sticker residues on outside of containers. |