| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the hours of operation. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
Yes |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed trash and other things stacked on trashcan right in front of handsink. Inaccessible. CDI - advised to move.
6-301.11 Provide soap for handwashing at each handsink. -Pf REPEAT VIOLATION Observed no soap at one handsink. Observed multiple soap dispensers broken and not working. Soap dispensers need to be fixed so there is active handwashig at every handsink. VR
6-301.14 Post a handwash sign at each handsink. REPEAT VIOLATION Observed no handwashing sign at the handsink at the bar upstairs. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. REPEAT VIOLATION. Observed plastic wrap in sweet potato container in the hot holding equipment. CDI - removed object. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed major build up of black mold inside ice machine bin. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed one product (pico) that did not meet temperature/time criteria for cooling. Product has been cooling since 11 am and at 3 pm, product measured at 48 F. CDI - educated that product are cooled uncovered in walkin cooler; discarded product. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed products in hot holding unit at the improper temperature. CDI - pulled product to stove to reheat to 165F and then place back into hot holding equipment. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many products out of temperature. CDI - advised to pull product and bring to walkin cooler to cool down. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed chicken salad marked with a date of 6.20 on container. Product is expired by 3 days. CDI - discarded product; educated that products have a 7 day holding time at the maximum. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION Observed that facility is cooling bulk product in walkin cooler with lid covering product. Observed facility cooling product in the reach in coolers. Observed employee covering product in plastic wrap when product needs to be cooled. CDI - educated that food shall be left uncovered when cooling; sheet pans also helps. Do not cool food in the reach in or flip top units. |
|
45
|
0
|
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. REPEAT VIOLATION. Observed facility has torn gaskets at cooling units. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility uses quat sanitizer at the 3 compartment sink and chlorine sanitizer at the dish machine. Facility has neither quat or chlorine sanitizer test strips. VR |
|
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 baseboard has fallen off right below the walkin cooler. |