| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries and grapes stored over ready to eat items in reach in cooler. Observed boxes of unwashed melons stored over soup in walk in cooler. CDI: Items relocated.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over fully cooked ribs in walk in. CDI: Ribs relocated.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey burgers stored over raw beef burgers in reach in. Observed raw chicken stored behind beef in cooler drawer. CDI: Items reorganized to prevent cross contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer hooked to 3-comp sink. CDI: New bottle of sanitizer provided. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed marinating chicken cooling in walk in cooler at rate of 0F/min. CDI: Chicken split apart and rapidly cooled. REPEAT VIOLATION Improvement from previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flat top prep top cooler holding items above 41F. CDI: Items that won't be used by end of the day were rapidly cooled. No items were above 45F. Some items were overstacked. VERIFICATION REQUIRED REPEAT VIOLATION Improvement from previous inspection in that small prep top cooler is the only cooler holding food above 41F. All other refrigeration holding items at 41F and below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 Observed no date mark on crab cakes, ribs, or spinach dip in various areas throughout facility. CDI: Products properly dated. Observed spaghetti meat, alfredo, and ancho ranch date marked for 8/20. Observed aioli date marked for 8/19. CDI: Products voluntarily discarded. Observed roasted corn holding above 41F (below 45F) and over 4 days old. CDI: Product voluntarily discarded. |
|
31
|
1
|
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 marinating chicken cooling in walk in while tightly covered. Observed chicken cooling in cooler drawer meant for cold holding. Observed cole slaw cooling in prep top cooler. CDI: Items separated and vented. Observed crab cakes cooling while tightly covered in walk in. CDI: Crab cakes vented. Observed shrimp cooling in walk in cooler while tightly wrapped. CDI: PIC voluntarily discarded shrimp. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored on shelf for use during inspection. CDI: Dented can area made. PIC stated cans are held for credit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
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 preparing food with bracelets on. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with wet cloth with 0ppm quat. CDI: Bucket refilled to proper concentration. REPEAT VIOLATION Some improvement from previous inspection. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 cup being used to scoop feta cheese at salad station. |
|
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 split and damaged gaskets on large reach in cooler and flat top prep reach in cooler door. Observed rusting shelves in double door reach in.
NOTE: Upon entry to facility, PIC stated that dish washer was not working. Facility had a repair person already called and they arrived within 15min to start of inspection. Dish machine was not in use. Dish machine motor needs to be replaced. Facility is using single service articles except for cups which will go through the bar dish machine. New motor will be installed on Thursday. |
|
47
|
0
|
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 food debris and heavy build up on conveyor toaster. Observed inside of walk in freezer and walk in beer cooler in need of sweeping. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed wall damage and missing baseboards in various areas throughout kitchen. Observed leaking ceiling above 3-comp sink. Observed damaged and stained ceiling tiles throughout kitchen. |