| 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 employee kitchen handwashing sink to dump product. CDI by instruction,.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at bar handwashing sink. CDI, hand washing sign provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over vegetable in walk in cooler. Observed raw chicken stored over ready to eat foods in low reach in unit. cdi, foods relocated for proper storage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 0ppm at 3 compartment sink. Repeat.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several knives and cutting boards stored as clean but soiled with food residues. CDI, items relocated for cleaning. |
|
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 fried chicken hot held below 135 degrees f. CDI, chicken reloated and reheated to 177 degrees F. Time as a Public health control discussed with PIC. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed some items on menu identified with consumer advisory but employees stated that salmon and all animal foods are fully cooked and not offered raw or undercooked. CDI by instruction to update menu to ensure foods are honestly presented to consumer. Provide proper menu by next inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 2 covered pans of chicken cooling on prep table. CDI, chicken relocated to walk in cooler to rapidly cool. |
|
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 utensils stored near rice holding unit in water at 80 degrees F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans being wet stacked above 3 compartment sink.
4-803.11 Storage of Soiled Linens - C - Observed container of soiled linen stored on top of drink mix in storage room. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C - Observed food processors intended for "household use only" stored in facility. Observed drill with mixing attachment used as food preparation equipment. Use proper equipment. |