| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed kitchen manager and bar manager without managerial control over food employees. Multiple critical violations such as cold holding, cooling, and handwashing due to lack of managerial monitoring. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two servers wash hands at kitchen handsink and not use a barrier such as a paper towel to turn off the faucet. CDI- Employees re-washed hands before working with food. REPEAT. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed large prep unit lids blocking handsink at grill line. CDI - Lids were removed to unblock sink. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed few shell stock tags without sell out date recorded. Observed shell stock tags out of chronological order and without some sort of organization method. Verification required within 10 days of inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty dishes on the expo line with food debris. Observed flat spatula utensil with food residue. CDI- PIC moved all items to the dish washing area for cleaning. REPEAT.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build up in both sides of ice machine. Increase cleaning frequency. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P Observed yellow rice, white rice, penne pasta, and mac & cheese cooling in prep unit. Kitchen manager and employees stated they were cooked around 10 am that morning. Portioned bags sitting at top of each container were above 70F at 1:40 pm. CDI - All bags above 70F were discarded. Bags below 70F still cooling were taken to walk in to cool rapidly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items througout prep units holding above 41F; see temperature chart. CDI - All items made previous days or in prep coolers for more than 4 hours voluntarily discarded.
Ambient temperature of farthest cooler to the right (Flip Top #1) was reading 51F; lids were placed on unit and ambient temperature reading at 43F within 30 minutes. All items in Flip Top #2 were placed in freezer pans to hold items at 41F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed goat cheese packaged opened without date mark. CDI- PIC stated that goat cheese was opened Thursday. CDI - PIC back dated items. REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two cartons of milk in unit at the bar without date marks. PIC was not able to identify when either were opened. CDI - Both cartons voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. -Pf
Observed yellow rice, white rice, penne pasta, and mac & cheese cooling in prep unit not manufactured for cooling. Employees stated all items were cooled and then put into portioned bags. CDI - All bags above 70F were discarded. Bags below 70F still cooling were taken to walk in to cool rapidly. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored at counter at bar. Buckets at bar were reading at 50 ppm quat sanitizer. |
|
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 metal containers at clean dish rack wet stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go bowls at server line stored with food contact surface up. Storage does not prevent contamination from servers touching food contact surfaces and misc. contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting boards at prep tables throughout facility in need of replacement or resurfacing; crevices from cutting too deep to clean.
4-501.11 Maintain equipment in good repair. Observed multiple drink coolers at bar not working properly with standing water in bottom. Observed multiple split/broken gaskets in reach in and prep units in facility. Observed rusted shelving in prep units and clean dish area. Repair and/or replace items as needed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of bar equipment, inside reach in units, gaskets, and air filters on ice machine in need of cleaning. Increase cleaning frequency. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 broken/missing tiles by grill in kitchen.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout facility. |