| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unpackaged raw beef on pan in walk in freezer stored directly above ready to eat foods. CDI - manager relocated raw beef
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cases of unwashed produce items stored on top shelf inside walk in cooler directly above ready to eat foods and prepare produce items. CDI - manager relocated to proper storage location.
REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed multiple pieces of equipment and utensils including can opener, knives, lemon wedger, slicers, etc. stored as clean with dried food residue present. CDI - manager removed all items to dish area to re-wash. REPEAT
CONTINUED NON-COMPLIANCE WITH CLEANING OF FOOD CONTACT SURFACES MAY RESULT IN FURTHER ACTION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3 part sink less than 50ppm
Quat. Concentration testing low from the source. CDI - EcoLab on site and repaired dispenser during visit. Sanitizer is now dispensing at 200ppm Quat. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed raw chicken cooked and removed from grill maximum temperature achieved 162f. CDI - cook returned chicken to grill and finished to temperature above 165f. Line cook not using thermometer to check final cooking temperatures although the thermometer was available. Ensure proper final cooking temperature of raw animal foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on prep top near grill area above 41f including cheese sauce at 44, house made compound butter at 43f, cream based pesto sauce at 43f. Items in the reach in portion of the unit below 41f. Ambient temperature of area very high and top not maintaining below 41f during use. Service requested for unit during visit and foods voluntarily. Return visit required within 10 days to ensure repair and unit holding TCS foods 41f or lower. TPHC procedures for items discussed and form completed with PIC during visit. Do not store TCS foods in the prep unit until repaired. Re-locate foods to alternate line cooler or use TPHC procedures for foods until repair complete. |
|
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 cut lettuce in deep plastic containers placed directly into service at 70f. CDI - Lettuce removed from deep containers and spread onto pans in the walk in to chill. REPEAT
EHS noted that facility cools several items in the walk in cooler which is overfilled with racks and carts of cooled products. Access to cooler and freezer is limited due to overfilling. EHS questions the capacity of the facility to properly cool and store the large amount of products. Risk control plan completed during visit today as cooling methods have been cited on multiple inspections. CONTINUED NON-COMPLIANCE WITH PROPER COOLING PROCEDURES MAY RESULT IN PERMIT ACTION. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Working container of food oil with no identification at grill area. Label all foods that are not easily identifiable. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back of house areas. Contact PCO for service. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces in back area. All sanitizer buckets with less than 50ppm quat. Source dispenser malfunctioning dispensing product at low levels. EcoLab contacted and repaired during visit. Ensure all soiled wiping cloths are stored in sanitizer solution between uses. Maintain sanitizer solution in buckets at proper concentration. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 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. Observed used scoop and serving utensil stored in dry dipper well near dessert area. Ensure dipper wells are turned on before placing utensils in them. |