| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple chairs stacked directly in front of hand sink in employee restroom blocking access. CDI - PIC removed chairs. Do not block access to hand sinks. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold on bulk cojita cheese in walk in cooler. This cheese should not have visible mold growth. CDI - PIC discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored directly above pasteurized egg product and above raw beef. CDI - PIC removed chicken.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bulk unwashed produce items stored directly above ready to eat food items in walk in cooler. CDI - PIC reorganized .
3-304.15 (A) Gloves, Use Limitation - P Observed employee using gloved hands to pre-wash and load soiled dishes into dish machine and then remove and store clean dishes while wearing same soiled gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed bar dish machine with 0 ppm cl in final rinse. CDI - PIC able to troubleshoot machine while on phone with EcoLab to achieve 50ppm cl in rinse.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink organic material on drop plate inside bulk ice machine. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
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 duck confit hash cooling from previous day still at 44f in walk in cooler. CDI - PIC discarded. When cooling food, ensure the food cools from 135 - 70 within 2 hours and then finishes to 41f within a total of 6 hours. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top unit at end of cook line with ambient air temperature of 41f holding TCS foods 42-44f. See chart. CDI - PIC adjusted thermostat and ambient air recovered to 36f during visit. All TCS foods held in the unit longer than 4 hours discarded but unit allowed back into service after adjustment.
Observed portions of unsalted butter sitting at room temperature with internal temperature of 53f. CDI- PIC returned to cooler. Do not allow portioned unsalted butter to sit at room temperature with no control in place. Keep the butter below 41f or use TPHC procedures discussed during inspection.
Observed flip top unit in middle of cook line with ambient air temperature of 52f holding TCS foods as high as 50f. See chart. Mechanical issue present in the unit. In addition, door gaskets detaching. All TCS foods stored in the unit longer than 4 hours discarded and other food items relocated to alternate coolers. EHS directed PIC to discontinue use of unit until serviced and verified to be holding food temperatures at 41f or lower. Verification Required. REPEAT - Full 3 point point deduction
Cold holding issues in reach in and flip top coolers have been noted on health inspections dating back to 12/2019. Risk control plan put in place today due to ongoing non-compliance with cold holding standards in line equipment.
Continued non-compliance with cold holding standards may result in permit action. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 multiple prepared TCS foods in cooler units with expired date marking including pecan remoulade 4/18, Asian slaw mix 4/20, cooked mixed vegetables 4/20, half and half at bar 4/21, and more. CDI - PIC discarded.
Observed house made ramp pickles with expired date mark 4/20. PIC unable to determine if pickles were hot method or cold method and was not aware of ingredients of process. CDI - PIC discarded
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 various TCS foods including compound unsalted butter, cooked vegetables, and more with no date marking present. CDI - PIC applied date marking or discarded product. |
|
31
|
0.50
|
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 container of duck confit improperly cooling from previous day. Product sealed into bulk plastic bin with lid. CDI - product discarded. Do not seal cooling food into lidded containers. Do not cool food in bulk containers. Use methods that allow the food to properly cool. EHS observed multiple other TCS foods no longer in the cooling process in the walk in cooler in deep bulk plastic containers. Storage in deep containers is allowed after the cooling process is complete. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Observed wiping cloth used to anchor cutting board on front line. This is not an approved use for wiping cloths.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed line employees using wiping cloths repeatedly without placing back into sanitizer. Once a wiping cloth is used, place into sanitizer if it will be used again or remove it to soiled linen receptacle.
REPEAT - points not escalated as previous inspection only noted issues with sanitizer bucket storage. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting strawberries directly from commercial packaging without washing. Wash all produce items that are not received in ready to eat form including berries, avocados, and bar fruit. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed bulk ice scoop laying directly on top of unclean ice machine. Observed both ice scoops used at server / bar pass through station laying on top of unclean ice bin lid. Store ice scoops in a sanitary manner on a clean surface. REPEAT - points not escalated as utensil storage issues at grill were not noted during this inspection. |
|
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 multiple metal pans stored clean stacked together wet. Air dry pans before stacking together. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Mechanical issue present in line reach in cooler. Standing/pooling water present filling inside bottom and running out onto floor and ambient air temperature elevated. Repair. Do not use the cooler until repaired and verified to be holding proper temperatures. |
|
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 buildup present on exterior surfaces of equipment throughout various areas including dish room, bar, and server areas. REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaks from drain pipes being collected into buckets on floor under two back of house prep sinks. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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 food debris, organic buildup and/or chemical residue on flooring under/behind equipment in back of house areas. |
|
54
|
0
|
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 employee cell phone laying on top of equipment at line area. Personal employee beverages stored in line reach in coolers. Employee backpack and motorcycle helmet stored on dish rack in dish room. Designate an area for employees to store personal items away from food and food contact areas. Do not store employee food or drinks mixed with restaurant items. |