| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds several times. CDI: Employee rewashed hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee move directly from handling dirty dishes to handling clean dishes with no handwash.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee soap up and rinse off hands in dirty dish/prewash area. CDI: Employee properly washed hands in handsink. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed both upstairs bar handsinks with drinks dumped in them. One of the handsinks also had a sanitizer bucket stored in it. CDI: Sinks cleared and cleaned. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fully cooked sausages stored under raw salmon and shrimp on speed rack. CDI: Sausages relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce. CDI: Items reorganized. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed upstairs bar ice machine with black build up.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates stored as clean with food debris on them. CDI: Items returned to dish area. |
| 20 |
0 |
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 garlic in oil stored at room temperature. CDI: product voluntarily discarded. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 Observed multiple TCS items throughout facility beyond 7 day date mark including but not limited to cooked apples (11/24), relishes (11/26), red rice (11/22), chicken stock (11/27), pickled apples (11/25), sweet potatoes (11/23), and hock jam (11/10). CDI: Items voluntarily discarded. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed eye drops stored on shelf above food items. CDI: Eye drops voluntarily discarded. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
Yes |
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
2 squeeze bottles on cook line without labeling. REPEAT VIOLATION Some improvement from previous inspection |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
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 ice scoop in upstairs bar with handle down in ice. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers and plates on clean racks. Additional drying space is required based on volume of dishes. REPEAT VIOLATION Some improvement from previous inspection
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee place clean dishes onto dirty dish staging area for air drying. CDI: Dirty dishes moved to drain board and area washed, rinsed, and sanitized. Area then used for air drying. Observed clean utensils stored in large plastic containers with accumulation of food debris. Employee educated and trained on proper flow of dishes. |
| 45 |
0 |
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 many lids severely cracked and damaged. CDI: Some discarded today. REPEAT VIOLATION
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed smoker and rice cooker labeled Household use only. PIC advised to remove items. |