| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wash cloths stored in the front handsink at time of inspection. Facility was not open, and was in the process of setting up for business when EHS began inspection. As such, the front bar handsink had not yet been used or needed to be used. EHS will not deduct points for this violation due to this reason. Handsinks must be kept clear and free of obstruction for ease of use during normal business operation. Wash cloths were removed by employee. |
|
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 slight black residue accumulation on the ice machine chute. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili and other items reheating on the stove top and steam well. PIC stated that they had been reheating for roughly an hour. EHS observed these items at 78-100F in some areas of the product, and over 180F in others. Items had not been stirred to provide even reheating of the product. When reheating foods, stirring the food will allow for all sections of the product to heat at an even rate, and reduce the chance of the food product having pockets of colder temperatures. Items were stirred. EHS retemped the food products at 2 hours, observed all products to be above 165F. |
|
21
|
1.50
|
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 cooked pork bbq dated for 12/9/17 and marinara sauce dated for 12/9/17 in the walk in cooler. Items had exceeded the 7 days of storage allowed for food products kept at 41F or below. Items were voluntarily discarded by the PIC. 7 days of storage are allowed at 41F or below, including the inital day of preparation or opening of the product, as an example, items prepared or opened on 12/9/17 would have a discard date of 12/15/17 if kept at 41F or below. |
|
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 salad dressing containers in the front bar area reach in not labelled with the name of the products contained within. Items were labelled by the PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of flour that had fallen to the floor in the rear dry storage area. Item was placed back on the rack by PIC. No adulteration of the food product was observed. |
|
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 dry goods scoops and ice scoops stored with handles in contact with the food product in various areas of the facility. Scoops were removed by PIC and "spiked" into the products such that the handles were not in contact. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked metal containers in the dish area. Items were removed for re-processing by the PIC. Allow utensils and equipment to air dry after sanitization. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
-- |
|
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 dumpster doors ajar at time of inspection. Keep dumpster doors closed to reduce pest presence. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 ceiling of kitchen area heavily soiled with grease/food debris. Cleanliness of the walls and floors of the kitchen area has been greatly improved upon, but ceiling of the area remains heavily soiled. |