| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee change tasks without washing hands before donning a new pair of gloves. CDI-Had employee wash hands thoroughly. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed the bartender cutting limes for drinks and contacting the fruit with bare hand contact. CDI - instruction provided and staff was then in compliance. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
.4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution at warewash machine behind bar measuring at 0 ppm. Found that there was no concentration of sanitizer in the container itself. CDI-Replaced with a new sanitizer container and was measured above 50ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside of the ice machine. Observed rice scoop stored on dirty rack in dry storage unit. CDI-the scoop was brought back for washing and sanitizing, and the ice machine was cleaned.. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot holding on the griddle below 135F.CDI-Had employee turn the heat up on the unit for reheating the soup to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler across from grill station not cold holding food product at 45F or below. The lettuce was at 55F, the steamed broccoli at 49F, the steamed broccoli in the reach in cooler below was at 60F, lettuce in the reach in cooler below was at 55F. Found cooked noodles stored on top of microwave. Ensure that cold holding units are keeping food product at 45F or below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed container of Sterno fuel stored on top of counter in front of stove. CDI-The sterno fuel was moved to the floor underneath the handwash sink. Ensure that toxic chemicals are stored away from food and food contact surfaces. |
|
31
|
0
|
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 several containers of sauces in deep containers 65F in the walk in refrigerator. These were moved to ice baths and rapidly cooled and within one hour were at 45-50F. CDI. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 multiple containers of food products that were not properly labeled indicating the product. Have all containers labeling with the common name of the food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on counters throughout the kitchen. Needs to be stored in sanitizer containers with the correct concentration. |
|
47
|
0
|
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 build up on ceiling of reach in cooler downstairs. Observed residue build up on racks in the dry storage room. Clean as often as necessary to prevent soil accumulation. |