| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
| 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Large plastic containers in and on handwashing sink at the bar. No papertowels at handwashing sink at bar. CDI- Chef John corrected all. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -(E)(4). Mold build up on the interior of one large ice bin, upper interior portions or counter ice bins at the hosting station and bar area. CDI- verbal correction; cleaning is needed. Manager Ron Voncannon had all cleaned. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P . Pan of marinara being reheated in steam well at cook line. Food item would not have been properly reheated to 165F in the required time. Chef Ron had reheated at the cook line. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Multiple food items prepared this morning per Chef's statement, some cooled in the walk in coolers, but all placed on the prep line for service not under temperature control. See chart for items and temperatures. CDI- all removed for rapid cooling. |
|
31
|
0.50
|
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 . Pan of tomatillos that were roasted, on speed rack in the prep room to be cooled down. Both the manager and chef advised that the food items was going to be used today to make a sauce. CDI- Tomatillos were removed, and prep process continued. Sauce to placed in walk in cooler after preparation. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. In use spices and oils in squeeze bottles and shakers at main cook line and back prep room area not labeled. CDI- verbal correction , manager had all labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Two buckets with visible debris in them. Container of sanitizer with cloth stored in it stored on the floor. CDI-buckets were replaced, storage of bucket corrected. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items such as commercially sealed beverages, jackets, and purses stored co-mingled with facility items. Provide and store employee personal items in designated area. GENERAL COMMENT:
6-303.11 Intensity-Lighting - C. Provide at least 50 foot candles in areas where food employees are working with food. Lighting in prep room at front area for cheesecakes is dim. Manager advised that bulbs would have to be changed out to provided more lighting. Provide lighting intensity as required. |