|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed main dish machine not dispensing chlorine sanitizer during final rinse. CDI - service person arrived during inspection and repaired machine. Meanwhile, utensils had been W/R/S in 3 comp sink. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed downstairs ice machine with mold buildup on back of deflector. Machine was drained, cleaned, and sanitized during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on collards, lettuce, mixed greens, and opened carton of RTE egg whites. CDI - all voluntarily discarded. REPEAT |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no disclosure asterisk on hanger steak and hamburgers offered undercooked. CDI - asterisks added during inspection, menus all reprinted. REPEAT |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed training log in approved variance HACCP plan was not complete. Employee who was not on the training log was observed vacuum packaging ground beef. PIC said he had trained several employees but had neglected to complete the log. VR - will return to ensure training log is completed. REPEAT |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 two knives stored in crevices between prep surfaces rather than in clean dry area. CDI - removed and sent to dish. REPEAT Observed unhandled salad bowl being used to scoop fries into fryer. CDI - bowl removed, handled scoop added. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested. REPEAT |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two areas at server stations and in tiki bar where single service cups were being stored unsleeved and unprotected. REPEAT |
|
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 dusty buildup on the two ceiling vents located above dish machine. |
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