| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT
6-301.14 Post a handwash sign at each handsink.
Observed missing handwashing sign at the bar hand sink. Points not deducted to improvements on hand wash sink soap and paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw trim fat stored above cooked chicken in the outside walk-in cooler. Observed unwashed produce stored above ready-to-eat corn salsa in the produce walk-in cooler. CDI - Trim fat was moved to the bottom shelf. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed stew and collards in the walk-in cooler with date marks older than 7 days. CDI - Items were voluntarily discarded. Observed pans of Mac and cheese and an open gallon of milk in the walk-in cooler without date marks. CDI - Date marks were added for the day they were prepared or opened. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles of chemicals behind the bar. CDI - Bottles were labeled. Points not increase due to EHS training bar staff on Health Inspections. |
|
33
|
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 black beans attempting to cool in the prep cooler from ambient. CDI - Item was moved to the walk-in cooler. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a small presence of flies in the kitchen and bar. Observed a very large light gap at the bottom of the back kitchen door. Points not increased due to improvements in the presence of flies. Manager has ordered a sweep for the back door. |
|
40
|
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 one employee preparing food while wearing a watch. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a ramekin being used to scoop spices. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet-stacked dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-101.17 Non-hard woods shall not be used as a food-contact surface.
4-501.11 Maintain equipment in good repair.
Establishment is soaking cedar planks and using them to cook salmon. Regional chef is working on obtaining a variance. Observed rusting shelves in the produce walk-in cooler. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
Observed the pre-rinse spray hose hanging slightly below the flood rim. CDI - Hose was hung on a spray hook. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers.
Observed 1ft candles of light in the outside meat walk-in cooler. |