| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food residue on the underside of blade. CDI: PIC had slicer disassembled and sent for rewashing.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Employee pre-rinsing soiled pans in center rinse compartment during active utensil washing. CDI- Advised of one directional cleaning once sink is set up for active washing, rinsing, and sanitizing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed greens overstacked in prep cooler across from grill reading 62F. CDI: Greens were voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled chemical spray bottles at bar sink in Growler's area. CDI: Both bottles were labelled properly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed turkey and roasted tomatoes cooling in deep containers that had been covered with plastic. CDI: Items were uncovered and spread out on sheet pans for more effective cooling. REPEAT. |
|
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 spice containers and oil squeeze bottles that were not labelled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to Growlers Pourhouse open at the beginning of inspection. CDI: Door was immediately closed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of sanitizer reading less than 10ppm chlorine. (One in Growlers kitchen and one in prep area for Crepe Cellar). CDI: Both buckets were refilled with sanitizer measuring between 50 and 100 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans on utensil drying shelf adjacent to cook line. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed some split gaskets in two prep coolers (one on cook line, one in back prep cooler). REPEAT. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee beverages stored on dry goods shelving above other dry goods and another employee drink stored above utensil storage. CDI: Drinks were relocated. |