| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
Observed an employee handle raw salmon, then continue working with ready-to-eat foods without washing their hands. 2-301.14 Food employees must wash their hands when switching between working with raw food and working with ready-to-eat foods. P. Correction - employee washed their hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
The handwashing sink by the dish machine did not have paper towels. 6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf. Correction - paper towels were replaced.
The bathroom closest to the kitchen back door did not have soap. 6-301.11 Provide soap for handwashing at each handsink. Pf. Correction - soap was replaced. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Observed raw Philly steaks stored above romaine lettuce and raw shelled eggs stored above ready-to-eat foods in the Walk-in cooler. 3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P. Correction - eggs were moved and the Philly steaks were voluntarily discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Observed several dishes (plastic contains, lids, and metal containers) with old date mark stickers left attached. 4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Correction - items were taken back to the dish machine to be re-washed, rinsed, and sanitized.
Observed the microwave handle and the cavity to be soiled with food debris; per PIC the microwaves has not been used today. Per PIC the microwaves are cleaned once a week. 4-602. 12 Microwave ovens' cavities and door seals shall be cleaned at least every 24 hours using the manufacturer's recommended cleaning procedure. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Observed a container of 1/2 chickens that were prepared on Saturday without a date mark. The chicken wings prepared yesterday were not date marked. The ranch in the prep cooler was not dated. 3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf. Correction - items were date marked.
Observed a container of cooked peppers with a date of 2/21 (17 days old) in the Walk-in cooler. The wild rice that was prepared on Saturday was dated with an expiration date of 3/14, which would be 8 days. 3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P. Correction - cooked peppers were voluntarily discarded. The wild rice was properly dated.
Observed some items dated with the date it was prepared and some items dated with an expiration date, without explanation of either. Ensure the dates are clearly marked to indicate either the preparation/open date or the expiration date. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
The menu has steaks and burgers that are asterisked. Per PIC only the steaks are offered raw or under cooked. The menu only has the reminder and does not include a disclosure (stating the steaks are cooked to order). 3-603.11 Disclosure shall identify the animal-derived food by asterisking them to a footnote stating that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Pf. Correction - PIC amended the menu to include cooked to order. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
Observed salmon in the Refrigerated drawers and in the Walk-in cooler that are still in the reduced oxygen packaging and bears a label that states the packaging should be removed prior to thawing. 3-501.13 Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Observed several of the small plates that are in poor repair with chips/damaged paint. 4-502.11 Utensils shall be maintained in good repair.
The prep cooler is leaking and has stagnant water on the bottom shelf. 4-501.11 Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
The dish plate’s display was not working properly, and would only display 666F or 888F. 4-302.13 In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf. A verification visit is required to ensure the facility has an irreversible registering temperature indicator. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
The shelves in the Walk-in cooler are soiled with microbial growth. The bottom of the Prep Cooler has stagnant water. The inside of the Hot-hold cabinets are soiled with food debris. 4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
The spray hose by the dish machine is hanging below the flood rim. 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. A verification visit is required to ensure the hose is adjusted to have the proper air gap.
The spray hose by the dish machine is in poor repair it is not attached to the wall and is coming off of the splash guard below. 5-205.15 Maintain a plumbing system in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Observed dust buildup on the ceiling vents. 6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. |