| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed ware pans on clean storage rack that were soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- The dishes and ware pans were taken to the dish area to be cleaned and sanitized. Repeat. Pf
4-602.11(E)(4) - Equipment Food-Contact Surfaces and Utensils: Observed microbial build up in the ice machine and tea spouts. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; surfaces contacting foods shall be cleaned at a frequency needed to prevent build up. Repeat. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed pasta for the mac & cheese that was said to have been prepped 24+ hours prior to the inspection was not date marked. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- The pasta was dated during the inspection. Pf. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Observed multiple containers of lettuce, in the process of cooling, that were stacked preventing proper air flow. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf. CDI - Because the items could not be unstacked, the lids of the containers were vented to allow proper airflow. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed working containers of tempura batter and flour that were not labeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 - Miscellaneous Sources of Contamination: Observed employee drinks being stored in far left walk in cooler above and with consumer foods. Protect food from contamination sources not specifically noted by code. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed ware containers that were stacked while they were wet. Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Observed single service to go sauce cups, to go lids, and boats used for the grill line that were stored in a manner that allowed for contamination to the food contact surface. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Observed gaskets to refrigeration units throughout establishment were not in good repair. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed that the reach in freezers by the wing cooler needed to be clean, as well as, gaskets throughout the kitchen that needed to be cleaned. Non-food contact surfaces and utensils shall be clean to sight and touch. Repeat. |