| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P observed cooked pasta in the walk-in cooler being cooled down. Pasta was at 95F and when checked again within 20 minuties, pasta's temperature did not go down at all. CORRECTED DURING INSPECTION (CDI)-pasta was discarded and new pasta was made. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from from 135ºF to 70°F. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed chili, hot held in the reach in warmer oven, at 120F. CDI-chili was reheated to at elast 165F. POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be hot held at 135F or less. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P observed chicken salad and cooked ribs, that are past their 7 days shelf life. CDI-chicken salad and ribs were discarded. A FOOD shall be discarded if it appropriately marked with a date or day that exceeds a temperature and time combination. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF observed cooked pasta being cooled down in the walk-in cooler. Cooked pasta did not drop in temperature when checked within 20 minutes. CDI-pasta was discarded, and operator made new pasta, and more effective cooling methods were communicated to operator. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; separating the FOOD into smaller or thinner portions; using rapid cooling EQUIPMENT; stirring the FOOD in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or ther effective methods. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C observed food employees not wearing any hair restraints while working with foods. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C observed several plates, dishes, and food containers still wet, and stacked on top each other. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining to prevent microbial growth. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C observed build up of food debris and residues inside gaskets of 2-door reach in freezer, and prep coolers by the server station. Also observed dust build up on the inside of hood above dishwasher, and build up of residues and debris below shelf racks in the walk-in cooler, and walk-in freezer. REPEAT ITEM. Recommend cleaning these areas.
Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C observed water leaking from faucet at the bar's 3-comp sink, and in need of repair. A PLUMBING SYSTEM shall be maintained in good repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C observed build up of grease, and residues under and behind grill and cook line. Recommend cleaning. REPEAT ITEM. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |