| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed metal container of raw chicken stored above fish products and raw shrimp thawing in the walk in cooler. Small metal container was moved byh EHS to a lower rack, after demonstrating proper storage order to the owner of the facility. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Burgers on the menu are able to be ordered undercooked but are not asterisks to tie them into the consumer advisory disclosure and reminder on the menu. EHS will verify that the menus have been corrected by 3/2/18 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled spray bottle of chemical cleaning fluid in the bar area. Labelled by PIC during inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 pasta cooling for 2 hours in a tall, packed container. EHS demonstrated that the temperatures at the top of the food, which is exposed to the cold air, was 15F higher than the middle and lower portions. PIC had an employee spread the food out thinly on a sheet pan. Proper time/temperatures were met. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored outside of a santizer container in the kitchen area. Item returned to a sanitizer bucket by EHS. Keep all wet wiping cloths in sanitizer between uses to prevent pathogenic organism growth.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored on the floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of packaged straws on the floor of the kitchen area. Item moved to shelving by PIC. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed condensed water present on the bottom portion of a low boy cooler. Repair condensing/cooling unit. No other issues noted. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak in the piping underneath the dish machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 black residue accumulation behind the dish machine and three compartment sink. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed several plastic light covers damaged such that the bulbs are no longer shielded. Provide sleeves or new covers to prevent food contamination in the event of a shattered light. |