| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11-Eating, Drinking, or Using Tobacco- Observed an employee drink uncovered above clean dishes on the dish rack. Cover and store employee drinks to prevent contamination of food or utensils. CDI - drink removed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- Observed the handwashing sink at the pasta station and across the pizza oven blocked. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI-Handsinks cleared. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above ready to eat chicken stock in walk in cooler and above bottled alcholic beverages in bar cooler. CDI - eggs moved to below RTE foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P-The dish machine chemical sanitizer solution was reading 0ppm during the time of inspection. VR - verification required. Service person was called. Meanwhile, dishes are being sanitized in the 3 compartment sink.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled food processor stored as clean. CDI - item sent back to be cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Observed cut cabbage (53F), carmelized onions (56F), and Farrow (54F), above 41F in flip top 2. Maintain TCS foods in cold holding at 41F or less. CDI- PIC discarded the items in the flip top. |
|
31
|
0.50
|
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 chopped pork (53F) stored in the walk in cooler tightly covered above 41F. CDI - uncovered to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C-Observed several tongs stored on the oven handle door and ice cream scoops in a tub of water. 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. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C-Observed plastic bowls on the dish rack stacked wet. Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C-The flip top 2 were not functioning properly when observed. The thermometer was reading 56F at the time of inspection. It should set to 41F or below to maintain TCS foods below 41F. Maintain equipment in good repair. |