| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in roof top bar bathrooms. CDI: Signs were provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back storage ice machine with build up on ice shield. Ensure ice machine is cleaned more frequently. |
|
18
|
1.50
|
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 41F within 4 hours. -P Observed ranch dressing cooling at a rate of 0F/min and pimento cheese cooling at a rate of .024F (adjusted rate needed is .045/min). CDI: Pimento cheese was uncovered and began cooling properly. Ice was added to ranch in bags and dressing was placed in prep sink with ice around it to rapidly cool to 41F in remaining time. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk holding on cart at 65F. Observed left side prep top holding all items on top except for diced tomatoes and garlic butter above 41F. Both of these containers were very full and PIC stated they were recently re-filled from lunch. CDI: All items were moved to working refrigeration for rapid cooling as remaining items were refilled around 1pm. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on diced tomatoes in prep top. CDI: Product date marked because the larger container in the walk in had yesterday’s date.
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 chicken wings with date of 9/10. After questioning, employee stated chicken wings were originally made the day before (within 24 hours). CDI - Allowed date to be corrected. Observed cooked garlic dated 9/6. Observed garlic butter made with this same garlic dated 9/8. CDI: Date corrected. EHS reminded PIC that the oldest dated ingredient in any mixed products/recipes must be the date marked on the product. Observed ranch dressing portions dat embarked 9/10 (date poured) rather than 9/8 (date dressing was made). Date corrected as cups were filled today and the large ranch dressing bin was date marked 9/8.REPEAT VIOLATION |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 TPHC procedures do not indicate that product is discarded if not sold after 4 hours. CDI: New TPHC paperwork was filled out today. PIC had times marked for fries and stated that they are discarding if not sold.
NOTE: Buttermilk that sits on the fry station cart was added to this procedure as well. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed shrimp and grits on brunch menu marked as being offered undercooked when protein is always fully cooked. VERIFICATION REQUIRED |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 ranch dressing, and blue cheese dressing cooling in a deep, covered lexan. Observed pimento cheese cooling while tightly covered. CDI: Dressings had ice added in bags and were placed in prep sinks with ice to cool quickly. Products stirred frequently. Pimento cheese was uncovered and cooled rapidly. EHS strongly recommends making dressings with all cold ingredients as space allows. Starting with pre-chilled ingredients will potentially eliminate cooling or significantly reduce temp change from prep.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Front left prep top cooler is not holding foods at the proper temperature. Due to food flow and extensive menu, this cooler is essential to everyday operation. Ensure cooler is fixed and holding TCS foods at 41F and below. VERIFICATION REQUIRED |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed no handle on scoop in flour bin. Observed handles of scoops down in 2 breaded bins and in sugar bin. CDI: Scoop for flour bin replaced, other scoops were turned handle up and staff were reminded to keep handles upright in food items. |
|
47
|
0.50
|
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 build up on gaskets of prep area reach in cooler. Ensure more frequent cleaning. Observed large build up of ice in the wine/beer cooler at the downstairs bar. REPEAT VIOLATION Overall improvement and some items fixed from previous inspection. Points not escalated. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster is overflowing with significant amount of recyclables on the ground and in the enclosure. PIC stated this is a shared dumpster space and this one is dumped weekly. The next pickup is Tuesday. More frequent recycling pick up is needed due to the number of businesses using the recycle dumpster and the amount of recyclables. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
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 heavy dust accumulation on vents and ceiling tiles throughout kitchen. Ensure more frequent cleaning. |