| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap supply at bar handsink. CDI: Soal provided from storage. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes in salad holding unit, sliced tomatoes in grill holding unit, raw chicken and chicken wings in reach in unit, and mozzerella and blue cheese in low boy all holding above 45F. Both pans of tomatoes were freshly sliced at lunch and immediately placed into holding without cooling step. Observed CDI: All out of temperature items (except chicken) were removed from holding units and placed in reach in freezer to rapidly cool below 45F. Chicken products were placed on ice to cool. By the end of inspection, all of the items fell below 45F and were placed back into cold holding on line. REPEAT. |
|
31
|
1
|
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 pork cooling in tightly wrapped bags with another pan of pork stacked on top, as well as a pan of tomatoes cooling with no ventilation for air flow around product. CDI: Pork unstacked and placed in reach in freezer and tomatoes vented to facilitate rapid cooling. REPEAT. |
|
38
|
0
|
Personal cleanliness |
Yes |
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 PIC working with food while wearing a watch. CDI: EHS informed PIC that all employees working with food must keep hands and arms clear and PIC removed watch. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked on rack behind salad prep unit. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at server area displayed with lip contact surface exposed to potential contamination from air. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips for facility not functional during inspection. Strips yielded no color change after testing. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
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 reach in units on line with food debris in the bottom of units, as well as in gaskets on doors. Observed large puddle of water/beer in walk in unit from a spill. Ensure that units are cleaned regularly enough to prevent buildup. REPEAT. |
|
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 three compartment sink pulling away from wall and caulking for three compartment sink with heavy black buildup. Observed dish machine drainboard pulling loose from wall and held in place with a piece of wood in poor condition. Observed multiple floor tiles throughout facility cracked and sme holding standing water. Ensure that all surfces are sealed firmly to wall to make smooth and easily cleanable. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meal stored on shelving above food for restaurant in walk in unit. CDI: EMployee food placed on bottom shelf where it could not contaminate food for restaurant. |