| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. No certified food protection manager present in establishment during inspection. A certified food protection manager must be present any time food is handled in the establishment. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee pre-rinse and load soiled dishes and then don food handler gloves to prepare tomatoes with no hand washing. CDI - EHS directed employee to wash hands and change gloves. Hands washed and gloves changed.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and then use freshly cleaned hands to turn off faucet without a barrier. CDI - EHS directed employee to re-wash hands and then use paper towel to turn off faucets so that clean hands are not re-contaminated.
2.0 point deduction |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee use bare hand to handle buns while assembling burgers at line area. CDI - EHS directed employee to discard bun, wash hands and don gloves before handling ready to eat food items. Do not touch food that is ready to eat with bare hands. REPEAT 1.5 point deduction |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bar hand sink. CDI - employee provided napkins for hand drying at the sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed washed head of lettuce laying unprotected directly on unclean reach in cooler shelving. Store food in cleaned and sanitized containers. Do not store food directly on shelving inside of refrigerators as the shelving is not a cleaned and sanitized food contact surface. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed can opener with dark residue on blade. Slicer with dried food residue on blade. Various measuring cups and utensils stored in container under prep table with food debris accumulated in/on food contact surfaces. CDI - items removed to dish for cleaning.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine with 0 ppm cl in final rinse. Source container empty and not pulling sanitizer through supply line. CDI - source container replaced and machine primed. EHS verified sanitizing at 50ppm cl at end of inspection. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed veggie chili holding in pan on flat top at 128f. CDI - chili reheated to 165f as it had been holding less than 2 hours. REPEAT -Hot holding temperatures have been noted as out of compliance during 4 of the last 5 health inspections dating back to 8/2019 with the re-inspection from 6/2020 noted as the only inspection with hot holding temperatures meeting temperature requirements. Continued non-compliance with hot holding standards may result in the implementation of a risk control plan or in permit action. Full 3 point deduction. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 3 of 5 back of house coolers and bar reach in cooler with elevated ambient air temperatures holding TCS foods above 41f. See chart. Multiple TCS foods held in units overnight had to be discarded during inspection today. Verificaton Required - 1.5 point deduction
The interior environment of the kitchen excessively hot with air temperature reading in excess of 95f which his not conducive to the operation of cooler units. Discussion with owner, John, that establishment is looking to purchase new cold holding units, however, the excessively hot environment may remain unchanged. Until such time that the environment in the kitchen is conducive to cold holding and/or the operation of the coolers is shown to be capable of holding TCS foods at 41f or lower, establishment is being placed on a Risk Control Plan. Establishment has been under RCP previously and has had ITS issued to help manage cold holding risks in the past. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 various TCS foods in both walk in cooler and in reach in coolers with expired date marking including chili 7/14, dolmades 6.25, cooked eggs 6/25, blue cheese dressing 7/17. CDI - items 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 items in walk in cooler and in prep coolers with no date marking including open hot dogs, cooked collard greens, veggie burger mix, portioned house made dressings, and more. CDI - items with no date mark discarded except for veggie burger and hot dogs that employee noted were from previous day - date mark applied.
REPEAT - full 3 point deduction. Continued non-compliance with date marking standards may result in permit action or in a risk control plan.
All TCS foods that are either prepared or opened and kept longer than 24 hours must have a date mark that does not exceed 7 days. Once the 7 day date mark expires, the food must be discarded. When filling working containers from bulk containers, the date from the bulk container must also be placed on the working container and remain with the food until it is used or discarded. Date marks must also follow portioned house made dressings like ranch when placed into service coolers. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P. Observed household Hot Shot flying insect killer present in dry storage room. CDI - discarded. Do not use household pesticides in the commercial kitchen. Contact your pest control operator for assistance with pest control products. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook handling food wearing watch and bracelet on wrist. When handling food, remove watches and jewelry items from arms. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple utensils and pan lids stored in unclean containers in both the prep room and in the dish area. Store clean utensils in clean containers to prevent contamination.
Observed various cased food packaging items stored directly on floor. Employee had noted delivery earlier in day but quantity of items stored on floor significant and some are in use. Remove food contact items from floor. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusty shelving/prep unit bottom tables. Observed active frozen condensate buildup issue on pipe work and interior surfaces of walk in freezer. PIC noted that repair of the line is in progress.
Observed various cold holding equipment not holding temperatures in kitchen and bar area. Hot dog flip top unit with especially high ambient air temperature in need of repair/service.
REPEAT 2.0 point deduction |
|
47
|
1
|
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 various non-food surfaces throughout the back of house areas in need of cleaning including exteriors of line equipment, shelving, conduit and other general surfaces, refrigerator gaskets, interior bottoms of beer coolers at bar and more. REPEAT 1.0 point deduction |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair.
5-202.13 Backflow Prevention, Air Gap - P
Observed pre-rinse hose in disrepair at 3 part sink. Hose attachment leaking and hose no longer suspended above flood plane of sink. Hose end nozzle is extending down into the sink compartments past the floor plane resulting in a potential cross connection. Repair fixture to provide an air gap between the hose end faucet and the flood rim of the sink.
Verification Required. 1.0 point deduction |
|
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 some greasy buildup and food debris present on wall surfaces and some flooring. Clean to prevent buildup. |