| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. Observed employee using bare hand to scoop cooked pasta into pan in line cooler drawer. -P. CDI - EHS observed and directed employee to discard the pasta. Do not touch ready to eat foods with bare hands. Use gloves, tongs ore other utensils when handling foods that are ready to eat. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed unknown black foreign material in ice bin in use at bar and other unknown foreign material in ice bin in server alley. EHS unable to identify source of contamination as bulk ice machine, ice bins, scoops, and buckets all appear clean to sight. CDI - PIC discarded all ice in bins and cleaned. |
|
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 numerous metal food pans stored as clean in back of house with food residue and other material on interior food contact surfaces. CDI - PIC removed to dish area for recreating. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P. Observed bulk containers Asiago sauce cooling in walk in freezer at 130f at 1:25 pm still at 125f at 2:35 pm. Cooling rate is .07 degrees per minute which is not sufficient to reach 70f within 2 hours. CDI - PIC divided into shallow containers in freezer. EHS confirmed at 69f at 2 hours which is within parameters to continue the second stage of cooling to 41f within 4 more hours. Product would not have met cooling parameters without EHS intervention.
- 1.5 point deduction |
|
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 cooked chicken at 83f and cooked shrimp at 72f holding on side of grill. CDI - PIC discarded. Once TCS foods have been cooked, maintain them at 135f when hot holding or use TPHC procedures. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods in salad unit prep top holding above 41f including boiled eggs at 45f, ranch at 45f, chipotle ranch at 47f, feta cheese at 43f. TCS foods in drawer portion of unit found to be at 41f or lower. All TCS foods on prep top discarded as they had been in unit greater than 4 hours. PIC called for service. Return Visit required within 10 days.
Cold holding temperatures have been noted as non-compliant on multiple inspection reports. Risk control plan put in place for cold holding. Failure to comply with the risk control plan and/or to maintain cold holding temperatures in the facility may result in permit action.
Full 3 point deduction. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed butter/buffalo sauce mix on counter at room temperature with no timing present. TPHC procedures available for product but timing is not present as required. CDI - PIC discarded butter/buffalo sauce. Follow written procedures when using Time as a Public Health Control. REPEAT - 1 point deduction |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory on salmon offered on children’s menu. PIC confirmed establishment will cook salmon on the children’s menu to temperatures less than well done if requested. Asterisk denoting that salmon is part of the consumer advisory is required to be added to the menu. Return visit required within 10 days. - 0.5 point deduction |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - PF. Observed multiple TCS foods cooling in bulk containers in walk in cooler and freezer at beginning of inspection. No additional methods were in use for cooling including use of ice wands or active stirring. PIC directed employee to divide all bulk containers into small portions and spread out for quick chill although creating space for this process was challenging. EHS observed various other TCS foods going into cooler/freezer for cooling during visit also in bulk quantity. PIC corrected as necessary during visit but employee behaviors indicate improper cooling methods are standard in the facility. Improper cooling methods have been noted on multiple health inspection reports.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Facility has expansive menu including numerous house made recipes that are prepared and cooled in the facility. Facility does not have adequate capacity to safely cool the volume and scope of TCS foods being prepared. Facility is utilizing small walk in freezer in addition to walk in cooler for cooling and still lacks capacity for operations. Non-compliance with cooling temperatures or with cooling methods have been noted on numerous health inspections and were observed in the facility today. Facility must have adequate equipment capacity to safely cool the large volume of TCS foods that is being offered or must modify the scope of the foods that are being cooled. EHS discussed capacity concerns with above store management during inspection. Return visit within 10 days to evaluate cooling methods, equipment capacity, and scope of cooling in the facility. 0.5 point deduction
Risk control plan put in place requiring documentation of cooling methods and cooling temperatures. Failure to comply with risk control plan and/or proper cooling methods may result in permit action. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food items wearing watch. Remove watches and other items from wrists when handling food. REPEAT - 0.5 point deduction |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Numerous soiled wet and dry cloths observed laying on equipment surfaces throughout both the line area and the back of house areas at beginning of inspection. Once a wiping cloth is soiled, place it into sanitizer if it will be used again or remove it to soiled linen receptacle. REPEAT - 1 point deduction |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 multiple food scoops laying in food products with the handles in the containers of food at the line area. Observed scoops for butter and other condiments stored in standing 83f water at line. Do not store scoops in standing room temperature water. Store scoops in water at least 135f, in a container of running water, on a clean dry surface, or in the food with the handle out of the food. REPEAT - 1 point deduction |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet in back of house. Air dry pans before stacking together. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in use at bar with heavy wear no longer cleanable. Green cutting board holding mounted equipment with deep cuts no longer easily cleanable. Repair or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Various equipment surfaces, interior of cooler units and other non-food surfaces throughout the back of house with food debris accumulation, buildup, splatter present need cleaning. REPEAT - 0.5 point deduction |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Damaged flooring around drains in dish area need repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under various equipment items in back of house need cleaning. Floor at condensate drain from keg cooler with moldy buildup needs cleaning. Standing foul water inside keg cooler and under threshold/subfloor of keg cooler. Water intrusion present in outdoor cooler from gutter downspout flooding under doorway during rain events needs cleaning/redirecting.
REPEAT - 0.5 point deduction |