| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
•
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 from loading dirty dishes to unloading clean dishes with no handwash. CDI: Employee directed to wash hands when moving from dirty to clean. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stored as clean with stickers on them. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer low at 3-comp sink. All items run through dish machine. CDI : Ecolab called. Sanitizer at bar reading properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
l
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed veggie stock cooked yesterday at 47F. CDI: Item discarded. REPEAT VIOLATION |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held chicken on stove below 135F. PIC stated that it was extra and was going to be discarded. CDI: Item discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon, steak, and chicken stored at 51F in cooler. Cooler came unplugged. CDI: Items discarded and cooler plugged in. |
|
21
|
1.50
|
Proper date marking and disposition |
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 date chicken stock at 8 days in walk in cooler. Observed sausage with no date mark in walk in. Improvement since last inspection. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
| 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed improper consumer advisory for bar menu. CDI: Bar menu edited on site. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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. -Pf Observed several pans of potatoes in walk in cooler, tightly wrapped and at 65F. CDI: Items taken to blast chiller for cooling. Observed egg cooling in prep unit at 50F. CDI: Eggs taken to walk in cooler for cooling. |
|
35
|
0
|
Food properly labeled: original container |
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 unlabeled bottles of oil at cook line. |
|
38
|
0
|
Personal cleanliness |
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 PIC working on line with no hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet cloth stored in soapy water. Observed other cloths stored in sanitizer below proper concentration levels. CDI: Sanitizer from bar sink used as one at back sink was too low. All items went through the dish washer for proper hot water sanitization. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers throughout facility. Items separated for drying. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
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 ice scoop with severe cracking at handle. CDI: New scoop ordered. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone stored on prep surface. CDI: Cellphone relocated. |