| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Several cold holding issues, cooling method issues and dish washing issues were found during inspection. EHS has spoken to PICs several times about the same issues. EHS observed today food stored in a unit with a broken door. Equipment was not holding and neither was the food items. Employees need more training on behavioral controls to ensure food safety. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- EHS Left a copy. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal grips stored in the handwashing sink in front of the chicken wing prep top. CDI- Item removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dish machine handwashing sink. CDI- Paper towels placed at the handwashing sink. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes in the clean dish storage area soiled with old food debris. CDI- All dishes taken back to be washed. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, 3 stacks American cheese, pepper jack cheese, turkey, wings in the prep top units holding above 41F. Items were overstacked causing them to be out of temperatures. EHS has discussed cooling methods, cooling and cold holding procedures with PICs at facility several times. Facility is supposed to be on a risk control plan however, EHS has not received and temp logs since last inspection. CDI- All items were within time/ temp parameters and were placed in the walk in cooler. Observed steaks in the cold drawer holding above 41F. CDI- Ice placed on the steaks. Observed approximately 30 salsas and milk in the service station tall reach in holding above 41F. CDI-Salsa taken to walk in cooler to cool. Milk discarded. Observed brisket in cold drawer holding above 41F. CDI- Placed in walk in cooler. This is the fourth consecutive time facility has been out of compliance with cold holding. |
|
33
|
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 items over stacked in the prep top units. CDI- Items portioned. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing Observed salmon in ROP packaging thawing in the walk in cooler without being cut open. Explained to PIC packages need to be vented. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed Single service cups stored in a container of soiled water. CDI- Items discarded. Observed single service lids soiled with old food debris. CDI- Discarded
4-502.13 Single-use and single-service articles may not be reused. Observed single service sauce cups used as re-usable scoops. CDI- Items removed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the door on the service station tall reach in cooler broken. Door will not close. Items in the tall reach in cooler were holding above 41F. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold drawers, low reach in unit and tall reach in freezer in need of cleaning. Observed low reach in unit housing the kegs at the bar in need of cleaning. The spill in the low reach in is starting to give off a sour odor. |
|
55
|
0.50
|
Physical facilities installed, maintained & 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 floors heavily soiled in at the bar area under equipment. Observed floors in kitchen in need of cleaning, especially under and around equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee lunch stored with customer items. |