| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar hand sink being used as a dump sink during inspection. CDI: EHS instructed PIC and bar staff that hand sinks may only be used for handwashing and to use designated dump sinks for drink disposal. Sink cleared of debris. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed veggie dicer at back prep area with food residue between blades and plastic pans on clean rack with sticker residue. CDI: Both items removed from service and sent to warewashing. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated hollandaise reading 119F after reheat process, indicating that product did not reach the required 165F during reheat. CDI: Hollandaise voluntarily discarded and employees instructed to ensure that reheated items reach 165F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hollandaise in double boiler at hot wells on front cook line holding at 119F. Product was reheated but did not reach the required 165F. CDI: Hollandaise voluntarily discarded and replaced with fresh product and temped well over 135F in wells. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 au jus cooling in walk in at 57F in a deep metal pot. Au jus read 57F one hour later at the second temperature check. CDI: Employee added ice to product and stirred to bring down temperature. After addition of ice as an ingredient, temperature of au jus fell to 49F within 10 minutes. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 several unlabelled spice shakers and squeeze bottles on shelving over back prep area. CDI: Products labelled. |
|
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 wiping cloth on front cook line area stored directly on prep surface. CDI: Wiping cloth placed into sanitizer bucket reading 200 ppm QAC. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed dish machine missing a functional wash gauge. VERIFICATION REQUIRED within 10 days to ensure that wash gauge has been repaired for long term compliance. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on reach in freezer adjacent to oven in back prep area with heavy residue. Ensure gasket is properly cleaned to remove grease. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hand sink by warewashing area beginning to come loose from wall and wall behind dish machine beginning to flake and peel. Re-caulk sink to firmly seal to wall and repair wall to make it smooth and easily cleanable. |