| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 pork stored over top of ready to eat ham. CDI: Storage order reversed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bar dish machine with no sanitizer supply hooked up to it, and two other dish machines reading 0 ppm chlorine sanitizer. Supply was restored to the downstairs dish machine and one of the two remaining dish machines read 50 ppm chlorine after priming. The final dish machine upstairs never reached the required residual. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in the flip top units across from grill and fryers holding between 42F and 45F (see temp chart for examples). EHS informed PIC that all foods are required to hold at 41F or below as of January 1. CDI: EHS recommended lowering ambient air temperature of unit to 36-38F in order to maintain required temperatures. Foods above 45F were placed on ice to cool to 41F. REPEAT.
Note: While this is a repeat violation, points were not deducted in accordance with guidelines for grace period in state memo. |
|
22
|
1
|
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 procedure for fries. After questioning, PIC stated that fries EHS observed earlier to be cooling at 52F were previously held out on TPHC. CDI: Fries voluntarily discarded and PIC informed that fries must be discarded if kept on TPHC. |
|
26
|
0
|
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 a bottle of glass cleaner labelled as sanitizer in sandwich shop, as well as an unlabelled bottle of glass cleaner and an unlabelled bottle of bleach behind bar and at dish machine respectively. CDI: Labels added and corrected. |
|
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 lamb stew cooling in a deep metal pan, shepherd's pie cooling in a deep plastic container, and steak sauce cooling in a deep plastic container. Above products were not cooling at the required rate of 0.54F/minute. CDI: Lamb stew divided into smaller containers and stirred, shepherd's pie mix divided into three thinner metal pans, and steak sauce placed in metal bowl and stirred in ice bath. All products cooled at required rate after intervention. EHS recommended reorganizing walk in cooler to leave the top shelves for cooling items. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 several containers of oils, spices, and other dry product with no labels. CDI: Products labelled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed two damaged plastic pans stored on clean dish racks. CDI: Pans discarded. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed lighting in walk in unit less than 10 foot candles during inspection. PIC installed one small light to increase brightness, but more are required. |