| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food in hand washing sink in kitchen. Ensure hand washing sink is only used for hand washing. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed jalapeno stored in same container with raw shelled eggs in prep cooler. CDI, PIC voluntarily discarded jalapeno and corrected storage. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several tcs foods in parts of coolers not holding temperatures at 45F or below. Some drawers in prep coolers at grill did not hold foods at 45F or below. See temperature chart. Temperature check had not been performed prior to inspection. CDI, TCS foods out of temperature were removed from service, PIC voluntarily discarded items. Repeat, VR |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
No |
Yes |
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several foods such as lettuce, tomatoes, chicken and rice with out a date mark. Items were prepared the day before. CDI, Items were dated with correct date mark.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date mark of 11/5 on chicken. PIC stated chicken was prepared on the 15th. Ensure all date marks are correct. CDI, chicken was discarded. Observed rice, and chicken (cooked) holding temperature above 41F with date mark of 11/12. Foods may be held for a total of 4 days, including preparation date, if held between 42F-45F. CDI, PIC voluntarily discarded foods. |
| 34 |
0.50 |
Thermometers provided and accurate |
No |
No |
No |
No |
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in place in several coolers throughout the establishment. Ensure thermometers are provided. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers throughout the establishment, not easily identify able, with out identifying label. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-306.12 Condiments, Protection - C Observed some condiments stored in dry storage and in main cook lines with out lids or manner of protection while not in use. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Prohibition-Jewelry - C Observed food employees with watches. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed flour scoop stored on shelve, shelve was had heavy food buildup. Observed ice scoop at server station with sticky residue. Repeat |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some cups at bar stored while still wet. Observed some metal and plastic containers stacked wet in back kitchen. Ensure all equipment and utensils are allowed to air dry.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in containers with significant cuild up of dust and other food particles. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged containers, with deep dents, and broken corners. Observed food processor blade with beginning evidence of rust. CDI, PIC voluntarily removed items from service. Repeat
4-501.11 Maintain equipment in good repair. Observed tongs, and other utensils with worn, and frayed handles. Observed torn gaskets throughout the facility. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and food build up on shelves throughout the establishment. Repeat |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a few tiles displaced above dish washing area. Observed a missing part to tile above dishwashing area. Repeat |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones, and other personal items stored on prep coolers, and in shelves directly above breading station.
6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed dark build up, as well as dust build up in air condition vents. |