| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting glove sitting in meat cutting room hand sink. CDI: glove removed and taken to dish machine to be cleaned. Observed downstairs dish machine to be blocked by cart. CDI: cart relocated. Observed soda dispenser nozzles soaking in solution in pitcher sitting in both hand sinks of upstairs bar. CDI: pitchers and nozzle removed. Hand sinks are for hand washing only. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed open air carton of raw shell eggs being stored on top of container of ready-to-eat corn. CDI: eggs relocated next to corn. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 REPEAT Observed container of mashed potatoes cooling at a rate of 0.38 deg/min. A rate of 0.5 deg/min or higher is required for foods cooling from 135F to 70F. CDI: mashed potatoes spread out onto sheet pan and left in walk-in freezer to quickly cool. Helpful cooling documents emailed along with inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed parmesan cheese being stored above 45F in downstairs reach-in cooler. CDI: parmesan cheese voluntarily discarded. No TCS (Time/Temperature Control needed for Safety) foods are to be stored in this cooler until it has been fixed. Observed blue cheese olives holding above 45F at upstairs bar. CDI: blue cheese olives to be discarded at the end of four hours. EHS suggested placing blue cheese olives on TPHC procedure. EHS left cold holding poster with PIC reminding facility that the cold holding requirement is changing to 41F or below effective January 1, 2019. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed real butter (melted) and parmesan cheese being stored out of temperature control where the intention is to hold items on TPHC (Time as a Public Health Control). Observed PIC state that other items on salad bar (discussed in previous inspection) are also held on TPHC. PIC could not locate written procedures. VERIFICATION REQUIRED to ensure written procedures have been filled out and are being kept on site. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets in prep area with wiping cloths in them at 0 ppm quat. CDI: buckets changed to sanitizer at the proper concentration. Change sanitizer more frequently. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 REPEAT Observed mashed potatoes cooling in deep container in walk-in cooler with tight fitting lid. Mashed potato container was relocated to walk-in freezer where lid was left off and item still cooled at improper rate. CDI: mashed potatoes spread out onto sheet pan and left in freezer to quickly cool. |
|
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 spice shakers at meat area without labeling. |
|
42
|
0
|
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. REPEAT Observed containers being stacked while wet downstairs by dish machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed reach-in cooler holding foods above 45F. No TCS (Time/Temperature Control needed for Safety) foods are to be stored in this cooler until it has been fixed. VERIFICATION REQUIRED to ensure cooler is capable of holding foods at 45F or below. Observed downstairs reach-in cooler shelving to be rusted. |