| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages co-mingled with items for customer use in a cabinet in the main dining room. Store employee beverages in an area that cannot contaminate items for customer use. CDI (Corrected during inspection)- Beverages relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee take one glove off to use their cell phone. After using the phone employee began to don a new glove without washing hands. Hands must be washed after any activity that contaminates hands before donning new gloves. CDI- Employee instructed to wash hands. Discussion held with PIC (person in charge) about when to wash between glove changes. |
|
17
|
1.50
|
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 Observed house made chili reach a final reheat temperature of 155F. Chili was going to be placed in hot holding for service. CDI- Chili sent back to steamer to reach 165F. |
|
18
|
0
|
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 45F. -P Observed noodles in portion bags that were cooked and cooled yesterday at 44F. Noodles were in the bottom of the main prep line cooler. Employee stated noodles had been in this cooler since yesterday. Ensure noodles are cooled to 41F or below before placing in portion bags. CDI- Noodles voluntarily discarded. |
|
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 Observed chicken, mac n cheese, and queso cheese blocks cooling in the walk in cooler all covered with plastic/lids. Noodles that were cooked and cooled yesterday were in portion bags in the main prep line cooler at 44F. Keep TCS foods uncovered during the cooling process. Allow noodles to reach 41F or below before placing in portion bags. CDI- Items in walk in cooler vented. Noodles voluntarily discarded. Repeat violation. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed avocados stored in a container with stickers still intact. A cut avocado was stored on top of whole avocados with edible portion of avocado in contact with the sticker from the whole avocado. Remove stickers before washing produce. CDI- Cut avocado discarded. Other avocados will have stickers removed and will be rewashed. |
|
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 a styrofoam bowl with no handle stored in the large container of salsa in the walk in cooler. The handle of a scoop was stored in the large container of sugar and also the container of panko in dry storage. Scoops with handles can only be left in the container if the handle is not touching the food product. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed food debris accumulating in the bottom of the prep coolers. The interior of one of the bar coolers had significant debris/residue. The cabinet below the sink at the server station in the dining room has significant debris/residue. Cleaning needed and cleaning frequency increased. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 dust accumulating on the ceiling in the kitchen. The floor drain in front of the pizza prep cooler has significant food debris. The floor below the dump sink in bar is in need of cleaning. Cleaning needed and cleaning frequency increased. |