| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash - More frequent handwashing is needed amongst kitchen staff. Hands must be washed more (H) Before donning gloves to initiate a task that involves working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation (C) Handwashing sinks shall dispense hot water at a minimum temperature of 100F. Both bathroom handsinks were unable to deliver water hotter than 70F. Water pressure seemed noticeably weak. Handwashing sinks in the kitchen were unaffected. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Dishwashing machine was not connected to the appropriate chemical sanitizer. Chlorine sanitizer must be used with the dishmachine on site. Quaternary ammonia. Sanitizer was being used and not dispensing correctly when tested ( 0 ppm) PIC switched to chlorine and the dishmachine was tested and verified dispensing at 100ppm.
CDI |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Pan on Aus Jus on the flat top reheating for service. After 1.5 hours the temperature was steady at 119. Discussion with the cook determined that the left side of the flat top was off. REHS requested the rapid reheat of the product to 165 and the code requirement to completely reheat to 165 for any previously cooked food intended to be hot held. CDI- reheated to 165 |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) TCS foods held more than 24 hrs must be date marked. Large container of pasta noodles prepared the day before unlabeled in prep cooler. REPEAT
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) several items had exceeded the 7 day holding period. Peppers, whipped feta, toum, apple butter, mushroom spread, linguini. CDI- All items discarded. REPEAT |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Current menu offers the kids menu cheeseburger as available undercooked. This is not permitted. All kids menu items must be served fully cooked.
Additionally several items on the menu were not disclosed to be offered undercooked. REPEAT
Partial CDI- owner made changes to the digital menu during the inspection however printed copies offered to guests must reflect the change as well. VR still needed. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Hand soap at kitchen handwashing sink was unlabeled. Once removed from original packaging all chemicals must be labeled with its common name. CDI- labeled.
7-201.11 Separation - Storage (P) Hand sanitizer and hand soap stored among sugar and other beverage food items. Relocate these items to a handsink or area where they cannot be a source of contamination to surrounding food/equipment. CDI- relocated |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) VR - Freezer is down. All frozen items were previously discarded. Freezer was empty during today’s inspection. Freezer is essential to the normal operation of the establishment and must be repaired as soon as possible. menu has been temporarily adjusted to eliminate frozen foods. Permit action may be taken if repairs are not completed by the required timeframe. VR
3-501.15 Cooling Methods (Pf) Observed boiled whole potatoes cooling in strainer in prep sink. PIC stated that their method is to use ice to facilitate cooling and additional cold water from the tap- however neither of these methods were implored during the inspection. PIC acquired ice during the inspection and potatoes cooled within the preserved time.
It shall be noted that due to limited equipment *MENU ITEMS THAT REQUIRE COOLING SUCH AS SAUSAGE GRAVY AND POTATO WEDGES ARE NOT PERMITTED TO BE COOLED ONSITE* |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Containers of Salt and spices on cook line not labeled. Ensure food that is removed from original packaging is labeled with common name. Unlabeled bottles of “water” stored at cook line. CDI- labeled. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces (C) Prep table cutting board is severely stained and had deep grooves cut into it rendering it difficult to clean. Replacement or resurfacing is needed. Maintain these surfaces clean to sight and touch. |