| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC) - cold holding, hot holding, food contact surfaces, cooling violations etc. CDI: Education provided. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men’s restroom. CDI: PIC provided paper towels. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans stored as clean soiled with food waste and stickers/sticker residue. CDI: Sent to be re-W/R/S. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed risotto being held below 135F in steam well. Food employee stated product reheated between 10am-11am. CDI: Education provided and product reheated to above 165F(170F). |
|
22
|
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 several TCS foods being held above 41F in various units throughout facility - dressing make table(45F), main make table(50F), wing make table(47F), and walk-in cooler(44F). See temp chart for more details. Prep dates ranging from 09/08-09/11. Facility does not keep cold holding logs. Facility voluntarily closed and voluntarily discarded unsafe TCS products. Maintenance contacted during inspection. EHS spoke with owner via phone. EHS provided PIC with second Risk Control Plan(RCP) for facility to implement until cold holding issues resolved for long term compliance. EHS will return within 10 days to verify cold holding issues corrected. REPEAT VIOLATION. FACILITY CANNOT REOPEN UNTIL PERMISSION GRANTED FROM EHS. NO FOOD PREP OR FOOD SERVICE. VERIFICATION REQUIRED. |
|
33
|
0.50
|
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 sausage link and roast beef being cooled on speed rack using ambient air. Food employee stated product prepared between 10am-11am. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer inside dressing make table and wing make table. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed speed rack used for cooling stored next to/between dish storage shelving. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff member with hair not fully restrained. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal insert pans wet stacked on clean dish shelving. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 3 out of 6 make tables and walk-in cooler unable to maintain TCS foods at or below 41F- dressing table, main table, and wing table. See violation #22 for details. Observed torn gasket on wing table. Observed ice scoop in poor repair - rough/frayed edges. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed standing water inside bottom of main make table and wing make table. Observed buildup on dry spice shelving. Observed buildup on dry good shelving. Observed inside deep wine cooler in bar dirty. |
|
55
|
1
|
Physical facilities installed, maintained & 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 flooring in beer walk-in cooler in poor repair. Observed base coving separating from walk-in cooler wall across from prep tables. REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees purses stored in food prep area. CDI: Food employees moved items. |