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|
| Critical Violations SHOWN in RED |
|
| NA=Not Applicable | |
NO=Not Observed | |
CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) At the dish machine, the chlorine was reading 0ppm. Even after priming the machine, no chlorine was being dispensed. Maintain sanitizer at correct concentrations when being used to sanitize. Until machine is repaired, dishes can be washed in the machine, but need to be sanitized in the 3 compartment sink. PIC called someone who said they can come repair it this afternoon. I will return by Tuesday 8/23 to check that this has been repaired. |
| 33 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Cooling Methods (Pf) Tomatoes and guacamole that were prepared this morning were in the flip top cooler above 41 degrees F. 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. CDI - cooling methods were discussed and pans of these items were placed into the walk in cooler to cool quickly. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) In a couple of the dry goods, the handles of the scoops were touching the food. 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. |
| 44 |
0.50 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) The stacks of cups in the servers area were stacked while wet. Air dry equipment and utensils after cleaning and sanitizing and before stacking. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-205.10 Food Equipment, Certification and Classification (C) The glass door Sun Drop cooler is intended only for packaged and bottled products. There were salsas made in the establishment stored in this cooler. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. The salsas were moved into the walk in cooler. Only store items in this cooler that are packaged/bottled by a manufacturer and until they are opened. Many items from last inspection have been corrected so only half credit taken today. |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 (B) Leak pipe etc. not imminent threat. The hand sink in the bar has a continuous running water from the hot water side. Repair. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-101.11 Surface Characteristics - Indoor Areas (C) In the bar area beside the hand sink, some of the wall tiles are separating exposing area behind the wall. In the kitchen there are a couple of missing floor tiles. Replace. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
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