|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Per printed menu provided today, food items are double asterisked to indicate reminder. However, no disclosure is provided either in the description of the menu items or other means. Please provide correction to the menu as to items being cooked to temperature order, description of such in the menu, and/ or other approved means. Verification of correction required by 5/22/2021. repeat |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee observed dispensing ice into containers that were stored directly on the floor. CDI- Chef Brian corrected storage of containers. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a watch and bracelet at start of inspection. Employee was observed setting up line equipment and food items during the inspection. CDI- Employee removed both the watch and bracelet during the inspection. No other employee's observed to be wearing unapproved jewelry. 0pts |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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. Single service bowl being used as a scoop in a container of sugar. CDI- PIC corrected by removing the bowl. 0pts |
|
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. Two torn gaskets on prep cooler doors at the line. Repair/ replace gaskets. 0pts |
|
47
|
0.50
|
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. Black mold like build up on the cooler plate above gasket seals, dried debris in gaskets. Cleaning is needed |
|
53
|
0.50
|
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. Build up dust over most ceiling tiles and HVAC vents directly over the prep and cook line. Cleaning is needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee bag stored co-mingled with facility items on lower shelf at the cook line. Employee closed reusable water bottle stored on prep surface, above facility clean pots. Prep area was not in use at the time. |
|