| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turn off faucet with bare hands after washing them. CDI: Employee rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee washing dishes change gloves when moving from clean to dirty and not wash hands. CDI: Employee corrected by PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over top of spinach dip. CDI: Product relocated.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw ground beef in walk in cooler. CDI: Product relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and orange build up. ] |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 brussel sprouts cooked early this morning and rice cooked yesterday still above 41F. CDI: Products voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding above 41F. Items were in the pasta cooler, grill cooler, small salad cooler, apps cooler, bar walk in, pizza cooler, and main kitchen walk in. CDI: PIC called maintenance person who stated that the units were not turned down far enough. Maintenance person arrived during inspection and turned equipment down. Items began cooling down during inspection. Observed parmesean cheese in oil(lamb oil) stored at 83F. Parmesean cheese states "keep refrigerated". EHS recommends holding this item on TPHC if it is most convenient to store it in its current location. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with pink liquid in it and no label. CDI: Product labeled as degreaser. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 brussel sprouts that were cooked at 1am, per PIC, at 63F during inspection. CDI: Product voluntarily discarded. Observed rice cooked yesterday at 46F in walk in. CDI: Product voluntarily discarded. Observed several items cooling in prep top coolers. Ensure coolers are being used for their intended purpose. Observed chili cooling in deep container, in an ice bath with very little ice and with no regular stirring. CDI: Product broken down into smaller containers and more ice added. |
|
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. Observed squeeze bottles throughout facility with no labels. PIC stated that items were water, oils, and butter. CDI: Items labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored over ready to eat food in walk in cooler. Observed employee drink stored over ready to eat food in reach in cooler. CDI: Employee food voluntarily discarded and employee drink relocated. Facility does have a designated area for employee items. Observed hammer stored comingled with open bag of rice in storage bin. Observed bags of ice stored directly on the floor in walk in freezer. |
|
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 every sanitizer bucket with wet cloths below 200ppm. Sanitizer from sink was dispensing properly. |
|
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 as a scoop in salsa. Ensure scoops have handles. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. |
|
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 several gaskets throughout prep coolers damaged and split. PIC stated he has already ordered new ones. Observed rusted and peeling separation racks in bar sliding door coolers and rusted shelving in server station reach in. Observed grill prep top cooler insulation separating from top. |
|
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 heavy dust and debris on vent of apps station cooler. |
|
53
|
1
|
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. Observed several areas where the walls are severely damaged and no longer cleanable including but not limited to the entry to the kitchen, the wall near the dish area, and the wall at the handsink for the line. REPEAT VIOLATION |