| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink in bar only reaching 76F. Verification required on 1/23/14. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored as clean with food debris. Observed ants crawling on whisk stored as clean. CDI items moved to dish area. |
|
18
|
1.50
|
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 45F. -P Observed salsa date marked on 1/12/15 at 61F and 57F. Both containers voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in frier basket at 108F. CDI fried chicken voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped beef and flank steak in undercounter cooler above 45F. CDI items discarded. Verification required on 1/23/15 to ensure cooler operating properly. Observed lettuce in cold holding unit at 57. CDI lettuce moved to walk-in to cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 overall good date marking procedure. Several cheese and soup not labeled. CDI items labeled. |
|
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 salsa prepared the day before cooling in large metal containers at 61F and 57F. CDI salsa voluntarily discarded.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling in prep flip top. CDI lettuce moved to walk-in to quickly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 working containers of spices and sauces not labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants crawling on back wall near 3 comp sink. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored on prep tables. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 bowl used to dispense rice. Bowl was removed. |
|
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 several pans wet stacked. |
|
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 several broken containers and container lids. CDI employee began throwing containers away.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed stickers left on containers.
4-501.11 Maintain equipment in good repair. Observed split gasket on under grill cooler. Observed broken rice cooker.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed severally scored cutting boards. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment soiled throughout facility. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair.-P Observed canwash not draining. Verification required on 1/23/15 to ensure canwash is operating properly. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment unnecessary to the facility stored in dumpster area. REPEAT VIOLATION. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Observed lighting no functional above prep sink and prep line area. Replace lights. |