| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 - 0pts - Observed dish washing employee go from soiled to clean dishes with out washing hands. CDI- Corrected and employee washed hands. Observed employee wash hands during proper times throughout inspection. Cooks observed with proper hand washing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine sanitizer in kitchen area and in bar read 0 ppm with dishes being washed. CDI- Dish machines primed by EHS.
Dish machine concentrations should be monitored more closely to ensure proper sanitization at all times.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Potato dicer and slicer observed with build up. CDI- Items to be rewashed. |
|
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 - 0pts - Two containers of cooked onions read 98-117F. CDI- Product discarded. |
|
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 - Items on make top unit (cheese, chicken, turkey, guacamole, etc.), items in low boy (salmon, chicken, pork, hotdogs, etc.), and items in make top 2 (pasta salad, tomatoes, garlic butter) read 47-62F. CDI- All product discarded. Items in reach in unit of make top were placed in cooler reading 44-46F.
Make top unit and low boy reading 46.8 and 47.1F air temperature. // Repair being conducted during inspection will verify repair by conclusion of work day. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 - Pasta salad, tomatoes, and mac and cheese dated past the 4 day date marking parameters. CDI- Items voluntarily discarded.
Observed a significant improvement in date marking in the entire establishment. Product has been placed on a 4 day date marking system to ensure compliance with 42-45F temperatures. Ensure that product is dated for 4 days with day one as day of prep. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - 0pts - Observed meat thawing in a pan with cold water. For proper thawing items must be thawed under running water, in the walk in cooler or other refrigeration, or as a part of the cooking process. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0pts - Stickers observed on the avocados. Remove stickers before washing avocados and cutting. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Repeat - Several prep tables with rusting.// Two door reach in doors are not closing. Repair.// Gasket torn in reach in unit. // Two cold holding units were not in good working condition during inspection. // Constant leaking and puddling of water in right reach in unit. Unit should be repaired to prevent water build up. // Leak observed in walk in cooler over walking path. PIC states that leak was observed due to the heavy rain. Proper sealing of the seams shall take place so that no water leaks through. All food entering the walk in cooler shall be covered and protected until leak is repaired.
4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids. |
|
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.
6-502.12 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.
Ceiling: ceiling leaking in kitchen. Leaking must be repaired to ensure no food contamination.
Walls/Floors: Detailed cleaning needed in bar behind equipment |