| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee change gloves after donning beard restraint but not wash hands. Observed employee change gloves after handling raw steak and then move to ready to eat food without washing hands. CDI: EHS intervened and directed employee to wash hands. Employee washed hands. |
|
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 papertowels at handsink near back door. CDI: Papertowels provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee don beard restraint with gloved hands and then prepare food. CDI: Employee changed gloves. EHS directed employee to wash hands before glove change. Employee washed hands. (See #8). |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 beef that was quartered at 60F after 5 hours and 40min of cooling. CDI: Product sliced and rapidly cooled on flat pans. Product was 45F at 6 hours. Product continued to cool in walk in. Observed meatballs right at 2 hours from cooling at 77F. CDI: Meatballs laid out on flat pan and rapdily cooled below 70F in approximately 10 min. REPEAT VIOLATION VERIFICATION REQUIRED to discuss cooling procedures and longterm compliance. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding below 135F. CDI: Item rapidly reheated to over 165F. |
|
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 items in grill prep top holding above 41F. CDI: Items above 45F voluntarily discarded. Other items rapidly cooled or will be used tonight. Observed walk in cooler holding items above 41F. Observed turkey, pork, and chicken over stacked in prep top. CDI: Product rapidly cooled in walk in. VERIFICATION REQUIRED REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed mac and cheese from 8/9, mashed potatoes from 8/14, tomatoes from 8/15 (above 41F), and tomatoes date marked 8/21 but were actually sliced on 8/15. Observed ranch made on 8/17 date marked from 8/20. CDI: Items over time/temperature window were voluntarily discarded. Other items properly date marked. REPEAT VIOLATION |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on main menu has no disclosure, only reminder. Observed no asterisk on bills mafia burger that is offered undercooked. VERIFICATION REQUIRED |
|
31
|
0
|
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 beef cooling in large chunks in walk in and meatballs cooling while tightly covered in walk in. CDI: Beef sliced and placed on thin pan; and meatballs spread onto a thin pan. Observed some items portioned today cooling while tightly wrapped and in deep containers. CDI: Items vented and spread out. REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze bottles with clear liquid on grill line with no labeling. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 portion cups being used as scoops in wing sauces and greek dressing. CDI: Ladles provided. |
|
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 walk in cooler peeling and starting to rust near fans.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy black build up/staining and pits. CDI: Cutting boards discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed heavy dust build up on air vent in kitchen. Observed heavy dust and grease build up throughout kitchen on walls, fans, heaters, and wires/outlet boxes.
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 FRP and plastic corner guard around mop sink loose, and cracked exposing the material beneath. REPEAT VIOLATION |