| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
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 screw top employee drinks, open employee drinks, employee drinks with no straw, and drinks stored over prep area and over utensils. All employee drinks in kitchen, bar, and prep areas must have lids and straws and must be stored such that they would not contaminate food, utensils, and prep areas. No screw top lid drinks allowed in these areas as they must be handled at mouth contact area to open. CDI by instruction and by disposition of drinks.
2-401.11 Eating, Drinking, or Using Tobacco - C Observed open can of Red Bull and sandwich at prep refrigerator. Drinking must be done as noted above, and eating must be done on breaks in non-prep areas. CDI by instruction and disposition of items. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed wait staffer put hand around lips when talking to another staffer, did not wash her hands before taking plate out to table. CDI by instruction, manager advised staffer to wash her hands. Repeat Observed staffer wearing wet towel at waist to wipe hands on - CDI by removing towel
2-301.11 Clean condition-Hands and Arms - P Observed two staffers handling food with hair bands on their wrists. Store these in pockets for later use and keep hands and arms clean. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels at sink in bar area. CDI by supplying 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 pans with grease, food debris on them on shelves and stored as clean. CDI by removing pans to re-wash. Repeat item. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 Found prime rib in walk-in refrigerator that was at 53.4F. No notation of when this item was at 135F, so no documentation of when cooling began; item was placed into walk-in refrigerator 11.5 hours previously. Test of cooling documentation of pork noted that item was at 83F greater than 2 hours after hitting 127F, so test was not in compliance with proper cooling procedures. Must incorporate active role to ensure that cooling takes places within proper time parameters. CDI by discarding meat and denaturing item.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Cutting cheese, preparing potato salad and cole slaw and pico de gallo and placing items into prep top cooler. These units are not intended for cooling, but for holding. CDI by moving items into walk-in refrigerator for quick cooling. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed sour cream in prep cooler at 57F, sliced cheese in prep cooler at 47F. Sour cream cooler had become unplugged, and sliced cheese was too close to hot temperature source. CDI by items moved for rapid re-cooling to 45F or below.
Repeat item |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS. . foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Had items marked 3/6 rather than 6/3 in refrigrator. CDI by removing foods for re-labeling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed food as noted in chart placed into prep coolers after preparation rather than into walk-in coolers. CDI by moving items into walk-in coolers for cooling to proper temperatures before placing back into prep coolers. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer placed into prep cooler that had become unplugged, and no thermometer in cooler at wait staff cooler that had dressings, etc. in it. Need to have thermometers in all refrigerators, placed in warmest area of cooler where they may be easily observed. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Person handling food from pit must wear effective hair restraint. All persons handling food and utensils with beards must wear effective beard restraints. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-.304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on counters, surfaces. Clean wet towels must be held in sanitizer. Repeat item
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry towels on food contact surfaces; once soiled, towels must be put into containers for laudering. |
|
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 pans stored wet in prep area and in dishwashing area. Must thoroughly dry all items prior to stacking. Repeat item |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Most cutting boards with damage had been replaced, but still a few damaged ones on site. Resurface or replace all scarred cutting boards. Observed rusted shelves in bar coolers with damaged coated surfaces. Need to have shelves either professionaly re-coated or replaced. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster has no lid. Birds feeding from dumpster. Contact dumpster supplier to get new dumpster with tight-fitting lid. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty vents over dismachine area, in walk-in refrigerators, in reach-in refrigerator in bar, and in bar walk-in. Need to clean these such that accumulation of dust and dirt does not occur. |