| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drinks intermingled with facility product. CDI (Corrected During Inspection)-The drinks were removed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the bar hand sink. CDI-Paper towels were brought out. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF
Observed employee using the dish machine with the booster heater turned off. There was an error message noting that the final rinse temperature was not meeting the required temperature. CDI-The booster heater was turned on and the final rinse temperature was at correct levels afterwards. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed mashed potatoes and black beans hot holding below 135F. CDI-Both items were pulled to be reheated. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the grill cooler drawers, the pizza cooler on the left side of the oven, and parts of the salad cooler not properly holding product at 41F or below. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT ALL UNITS ARE HOLDING PROPER TEMPERATURES. REPEAT. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed salmon thawing in the sealed package. The label states that the product must be removed from the package before thawing can take place. REPEAT. |
|
42
|
0
|
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 pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |
|
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 buildup on the floor in the meat walk in cooler and to the gaskets of the cooler drawers on the cookline. All needs cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed plumbing completely undone at the sink at the bar area. Needs repair.
Observed leaks coming from handsink plumbing at the desk area in kitchen. Needs repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed an employee cell phone on the cutting board with facility food. CDI-The phone was removed. |