| 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 open employee beverage stored on shelf above clean cutting boards in dish area. CDI: PIC voluntarily discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer towels stored in hand sink at kitchen entrance. CDI: PIC removed towels.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in bar area. CDI: PIC provided paper towels. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer, small slicer, and can opener stored as clean on bottom shelf of prep table soiled with food waste. CDI: PIC sent items to be W/R/S. Observed several plastic insert pans stored as clean in dish area soiled with food waste. CDI: PIC sent items to be W/R/S. REPEAT VIOLATION.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed insides of microwaves above cook line soiled with food splash on both bottom and top. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 chopped lettuce cooling in tabletop cooler- product dropped 2 degrees in 44 minutes. See temp. chart for details. Food employee stated product placed into unit @10:15am. PIC stated facility will now put lettuce in cooler inside walk-in cooler then move to unit on cook line. PIC also placing work order to have temperature of unit turned down. CDI: PIC moved product to walk-in cooler for rapid cooling. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs prepared 07/19/21 being held above 41F in make table. CDI: PIC voluntarily discarded. Observed chicken wings being held above 41F in small wing make table. Product prepared 07/18/21. Product overstacked- products on top warm, but product on bottom below 41F. PIC voluntarily discarded product. Observed chopped chicken, sliced turkey, and sliced cheese being held above 41F in small make table between grill and oven. Ambient air temp of top portion of unit 45F when lid remains closed, ambient temp when id remains open 76F. Bottom portion of unit everything within temperature. EHS will return within 10 days to verify facility repaired top of unit. REPEAT VIOLATION. VERIFICATION REQUIRED.
**CONTINUED NONCOMPLIANCE MAY RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS foods(lettuce, tomato, cole slaw, pico, etc.) with no date labels. Some products prepared today, 07/20/21, but other prepared 2-3 days prior to inspection. PIC backdated products. EHS will return within 10 days to verify facility properly date labeling TCS foods. REPEAT VIOLATION. VERIFICATION REQUIRED.
**GOING FORWARD, FAILURE TO LABEL FOOD IMMEDIATELY UPON PREPPING CAN RESULT IN FOOD BEING DISCARDED. |
|
31
|
0
|
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 chopped lettuce cooling in tabletop cooler- unit designed to cold hold, not cool. Observed several pans of diced tomatoes and pico cooling in flip top portions of make tables- unit designed to cold hold, not cool. CDI: Education provided and products moved to walk-in for cooling. |
|
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 plastic and metal insert pans wet stacked in dish area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed top portion of small make table between grill and oven unable to maintain TCS foods at 41F or below. See violation #20 for more details. Observed door on beer cooler broken- PIC stated work order placed to replace. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring/staining on far left make table cutting board. |
|
47
|
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 several soiled gaskets throughout facility. EHS recommended more frequent cleaning. Observed a few vent hood filters with moderate-heavy buildup. Observed top of pizza oven soiled with food waste. Observed outside of lid to ice machine soiled with black biofilm. Observed inside of small tap cooler soiled with standing water/beer/splash. REPEAT VIOLATION. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed large leak from pipe under hand sink across from dish area. Observed leak at faucet on 4-vat sink and hand sink in bar area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed "low area" in front of hand sink across from dish area where standing water accumulates.
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 soap dispenser in men's restroom falling off wall/exposed sheetrock/several holes in wall. Observed light out above hand sinks in men's restroom. Observed light out above toilets in women's restroom. Observed low grout in various areas throughout kitchen. REPEAT VIOLATION.
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 heavy food splash/waste in floor of keg walk-in cooler. Observed food waste/buildup on floor under dish machine. |