| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
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 food employees washing hands at the handsink for less than 10 seconds. CDI -PIC instructed proper handwashing and reminded employees to wash at least 15 seconds. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the bar during the inspection, but there was no one working in the area,. CDI - PIC replaced paper towel roll. -0- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored under raw ground beef on small shelf to the left just inside the walk in door. CDI - PIC moved shrimp to top shelf and moved ground beef below. -1.5-
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed shallots, tomatoes, cucumbers and other produce stored above pico de gallo and salsa on shelf in walk in. CDI - PIC moved produce to one dedicated shelf since produce is coming in unwashed. |
|
14
|
0
|
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 stacked pans on drying rack with sticker residue present on the outside of one container touching the food contact surface of the next pan. CDI - PIC removed these and placed on soiled drain board for cleaning. -0- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ambient air in prep cooler at 56F and foods at 52-59F. CDI - PIC called repair tech for service visit and moved foods to walk in to cool before placing them in second prep unit that was properly functioning. -3- REPEAT |
|
31
|
0
|
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 tightly wrapped guacamole and cut tomatoes cooling in walk in. CDI - Containers vented and foods were cooled by the end of the inspection. -0- |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.12(B) Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer as part of the unit reading 42F. Ambient air, as verified three times, was 56F at its lowest point near the door opening. Repair tech called for service. VR required no later than 06/13/2016. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed freshly washed wet stacked pans on the drying rack near the dish machine. CDI - PIC separated these on the drying rack to facilitate air drying. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit not holding proper temperatures. Repair tech called to ser4vice unit. -0-
Observed cracked entrance to walk in cooler. Repair and make easily cleanable. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of 3-comp sink. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in restrooms and over bar area. Install cleanable tiles. -0- REPEAT |