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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed burgers and noodles in hot holding in Bistro kitchen were below 135F.
TCS FOOD Hot and Cold Holding - (A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. (P)
CDI - Burgers and noodels were reheated to reach the appropriate temp. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed one cooked burger at the steamer in PV 2. Maintain TCS food at 41F or below when it's cold holding or 135F or above when it's hot holding.
TCS FOOD Hot and Cold Holding - ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P).
CDI - The burger was placed in the tall reach in. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C). Observed buildups on the hood vents at P1.
Nonfood-Contact Surfaces- NONFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 Backflow Prevention, Air Gap (P). Missing air gap between the water supply inlet and the flood level rim in 3 comp sink in Orchard 2 and Bistro, and missing back flow prevention in tea machine in Orchard 2.
Backflow Prevention, Air Gap- An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (P)
CDI - Education provided and air gap and backflow prevention will be check in the next inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C). Observed peeling on the floor in the mop sink area at Bistro.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-201.11 Floors, Walls and Ceilings - Cleanability (C). Observed buildups on the floor in the dry storage at Bistro
Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C). Missing light head at PV2 and light intensity was below the required above handwashing sinks and 3 comp sinks.
The light intensity shall be:
(A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during
periods of cleaning;
(B) At least 215 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption,
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. |
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