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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 |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P
-EHS observed pickled cucumbers being stored beneath raw beef. Pickled cucumbers do not get a cook step and therefore should be stored above all raw products. Pickled cucumbers were relocated during inspection. CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
-EHS observed a number of dishes with food residue/debris on them. Dishes were shown to PIC and placed at sink to be rewashed to remove all debris. Ensure dishes are properly and thoroughly cleaned. EHS will return within 10 days to verify that dishes are more thoroughly cleaned. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control.
-EHS observed a few live pests in the kitchen facility during the inspection. Ensure that sticky traps are changed routinely to allow for maximum pest removal. Consider the use of fly strips by doors and windows, avoiding areas directly above food prep. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
-EHS observed members of wait staff prepping salads and soups without hair restraints. Anyone prepping food or handling dishes are to have on some form of hair restraint. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container.
-EHS observed the croutons on the salad station being scooped with single use sauce cups. These sauce cups do not have handles, meaning that it is unknown where hands have been on item. Replace sauce cup with a scoop with a handle. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair.
-EHS observed the grate of the drink machine with rust. Rust is not easily cleanable. Contact company to get a replacement grate. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-202.13 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
-EHS observed the spray wand hanging down to the base of the 3 vat sink with no air gap. An air gap is to be maintained at all times. Hose was run thru a hook during inspection to lift hose out of sink to allow an air gap. CDI
This is the second consecutive time this violation has been seen. If seen again, full credit may be taken. |
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