|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Based on conversation with PIC, fried eggs are offered undercooked if requested by customer. Shall provide an asterisk beside fried eggs on the menu if they will be offered undercooked. CDI- PIC added asterisk to the menu as directed.
*Recommend using a different symbol for allergens on menu to distinguish between undercooked items and menu items containing allergens. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A)(1)(3) Cooling Methods (Pf): Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans and using rapid cooling equipment.
-Chopped cabbage in prep top RIC was measured at 51F at 11:15AM, it was measured again at 12:20PM at 48F. The measured cooling rate was .046F/min the minimum for proper cooling rate is .12F/min. CDI - PIC moved cabbage to reach-in freezer for faster cooling, cooled to 40F at end of inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Invert cups on the shelf in the bar/wait station while being stored. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in a state of repair and condition.
-Torn gasket on True branded RIC in dry storage.
-Torn gasket on door of Everest refrigerator in the kitchen, |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue.
-True branded RIC in dry storage has food residue build up on side adjacent to handle. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT
5-205.15 (B) System Maintained in Good Repair: A plumbing system shall be maintained in good repair.
- 3-comp sink has small leak at bottom of faucet (different location from previous inspection) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Repair walls and coving that are in poor repair behind cooking equipment in the kitchen. Some floor tiles are beginning to chip in the kitchen. Replace. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C) Provide endcaps on individual light bulbs on two fixtures in the kitchen with glass bulbs or replace missing deflector shields. An alternative would be to replace glass bulbs with plastic LED ones. |
|