| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal containers, plates and knife stored as clean but accumulating soil residue. CDI, equipment relocated for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce stored at 42 degrees F, goat cheese at 43 and 51 degrees F in prep unit 1, observed mac and cheese held at 42 degrees F in low reach in drawer refrigerator on left side. CDI, by instruction on new regulatory standard and goat cheese voluntarily discarded by PIC. Repeat. TPHC discussed as options. Visit to ensure long term compliance of prep unit and RCP discussed for long term compliance. Effective January 1st, all TCS foods shall be cold held at 41 degrees F and below. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 tomatoe prepared on Monday according to PIC and pico prepared on Monday but not date marked in walk in cooler. CDI, operator voluntarily discarded foods. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 rice cooling in deep container in walk in cooler. CDI to ensure foods transferred and cooled on sheet pans in walk in cooler to facilitate heat transfer. Repeat. |
|
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. Observed some storage containers of oils and dry food ingredients not labeled by common name of food. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed prep employees with beard but no beard restraint worn.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry on wrist preparing food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board in kitchen. |
|
41
|
0.50
|
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 knife stored on soiled area on top of prep refrigerator on line. Observed ice scoop stored in soiled holster. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed heavy soil accumulating inside prep units in kitchen. Observed large chip container damaged, cracked and non longer easily cleanable. CDI, operator removed equipment rfrom use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil accumulating in prep refrigerator in kitchen. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of grease and soil in between frying equipment and soil on shelving in kitchen. Observed water building up in ket coolers behid bar and some odor observed. Repeat.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile damage on floor leading to walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee doughnuts stored on prep table over food ingredients for consumer.
6-303.11 Intensity-Lighting - C - Observed 2 hood lights out under hood ventilation system near bar area |