| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cut vegetables stored under unwashed produce. CDI by changing storage order. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed glasses in bar with lipstick, dried liquid on them, scoops; chef's tools, some pans, buffalo chopper, potato chopper, with food debris on them. Need to visually monitor utensils prior to placing up for re-use. CDI by removing items and taking to dish pit for re-processing. Need to remove potato slicer from its permanently installed area so that it can be cleaned frequently and properly. Observed doors on large ice machine with green "algal" growth - need to return to observe that cleaning has taken place. VR required. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in ice/water cold well; light weight shredded cheese was floating in the water mix and the cheese at the top of the pan was 51F. Recommend if a cold well is continued to be used that the well be one with a drain so that as ice melts the resulting greater water/ice ratio does not cause pans to float. Also found roasted corn in prep top refrigerator was at 49F. Assure that all items are at proper temperature when they are placed into flip tops in case this is an issue. CDI by water being drained from ice/water mixture and ice added, and both food items being moved to walk-in for rapid cooling to below 45F |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
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 Found housemade 1000 island dressing with 6/20 date, which is day 9, chipotle aioli which was on day 8, marinara at day 9, roasted garlic dated 4/11, pork bbq which was undated. Remember to count the day made/opened as day 1, discard at day 4 if above 41F, discard at day 7 if at 41 or below. Also found a couple of items with no date label. CDI by dicarding undated/out of date foods. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed fly repellent improperly stored in dessert area. CDI by moving spray can. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen staff with beards not wearing beard nets when handling food. Have these available and have bearded staff wear when handling food, equipment, utensils. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels left on surfaces, towels being worn on employees waists, belts. Clean, wet wiping towels must be held in clean sanitizer. Employees touching towels left on their waists may contaminate hands/gloves. No towel wearing allowed. Get clean dry towels to move hot pans, or get clean oven mitts and wash hands/change glove appropriately. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open case goods of aluminum to-go pans, etc. stored in back room adjacent to dumpster area. Once case goods are open they need to be stored in kitchen in area to preclude contamination |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards in kitchen and some in bar that were very scarred and no longer cleanable. Keep spares on hand, and either replace/properly resurface damaged/scarred cutting boards.
4-101.19 Nonfood-Contact Surfaces - C Observed rusted metal "cage" for meat rusted, with peeled paint. This item needs to be professionally epoxy dipped or replaced; do not paint or spray paint. Holder for ice scoop at large ice machine is damaged and needs to be replaced. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves throughout (utensil storage, refrigerated storage, etc.) in need of cleaning of greater frequency such that build up of food, grease, dust, does not occur. |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed standing water at dumpster - paved surface it very pitted and allows water to stand and not drain. Repair to area to allow it to properly drain to sanitary sewer drain, not storm drain, is needed, and/or area needs repair and drier methods to soak up drainage/grease is needed such that this can then be disposed into dumpster. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning in many areas. Need to do this frequently enough to preclude buildup. Door handles on walk-ins, drawers, etc. in need of more frequent cleaning. |