| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF Observed hot water in slow-closing faucet of left handsink in ladies' room did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Need to have this repaired. VR required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed corn in crates, other produce in boxes, stored over ready to eat desserts. Need to move these such that desserts are not stored under items that have not yet been processed and washed/cooked. CDI by moving items to not be exposed to contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizing dishmachine at bar to have a reading of 0ppm chlorine. CDI by priming machine such that a regular cycle showed a residual of 50 ppm chlorine to be left on utensils in machine. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 Observed cooked chicken in meat walk-in with some pieces at 48F, items tightly wrapped. Must completely cool to 45F or below before wrapping. Observed prime rib in portioned bags at 60F, cooked mushrooms and onions in pan at grill at 58F, raw ground beef in refrigerated drawers near grill at 48F, and sliced cheese in prep refrigerator near grill at 48F; CDI by taking all of these items had been portioned within an hour from already chilled foods, were placed into freezer to bring down quickly to 45F or below. Need to re-check cold foods after portioning to assure that they are 45F or below before tightly wrapping and before placing into holding refrigerator, re-chill only in walk-in refrigerator and properly vented to cool to 45F or below throughout. REPEAT ITEM. VR needed, risk control plan needed as one has not been re-worked since last visit on 06/04/2017. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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. REPEAT ITEM. VR needed. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some items such as panko, seasoning at dessert area, etc. with no label on container. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at back door area, at drive through window area outside and inside of facility. Do no do any cleaning of items on ground, need to clean up residual of grease around back door area that is an attractant to insects. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Still observed workers with beards working with food without wearing beard nets. REPEAT ITEM. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
Yes |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored wet on utensils storage shelves in several locations. Suggest taking advantage of overnight hours to allow bulk of utensils to properly air dry. Fourth consecutive violation of air-drying of utensils. Cannot wet stack until other items air dry; wet stacking allows for the multiplication of organisms on the utensils and in the air that land on these wet surfaces. Must create risk control plan that shows active control of this issue not later than 07/13/17. VR required. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on utensils shelves for clean utensils at dishmachine area, on shelves in area at back of kitchen near to-go area, and in walk-in refrigerator at rear of kitchen with produce, etc. Need to clean all shelving with a method and frequency to preclude any buildup of dust, food, etc. |