| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-203.11 Handwashing Sinks-Numbers and Capacities - PF - Hand sink was removed from kitchen during remodel. Sink must be placed to ensure compliance.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed hand sink being used as dump sink. Discontinue.
Verification required |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed excessive sticker residue on pans in storage and in use. Observed dicer and mandolin soiled. CDI -Items placed in dish area. Items to be cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed soiled tea nozzle. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Did not observed cooking received information during verbal discussion.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - Chicken wings are being par-cooked. CDI -Items discarded. PIC has decided to discontinue practice and will full cook all wings. If par-cooking is desired an application and approval must be achieved. // PIC states prime rib being cooked to 125 for 1.45 hours. CDI - discussed correct method of cooking product and shared cooking chart. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 - Repeat - Onions and mushrooms read 72-79F at the 3 hour mark. CDI - Items discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P -Lettuce and tomatoes read 46-49F at the 5 hour mark. CDI- Items discarded.
Cooling parameters must be achieved within appropriate time to ensure compliance. Using approved cooling methods to achieve this. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Bean burger (48F), chicken (52F), and brie (50F). CDI - Items discarded.
Unit must be repaired before using. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Repeat - Observed onions, mushrooms, chicken, salsa, and other items were not dated. CDI- Items dated during inspection.
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 items out of compliance due to incorrect labeling. CDI - Relabeled. |
|
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 - 0pts - Observed several bottles with no labeled. CDI - Discarded. |
|
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 - Repeat - Observed product being cooled in deep pans, tightly covered, in make top, or a combination of two. In order to achieve proper cooling within parameters cooling methods must be achieved. CDI - Tomatoes, lettuce, onions, and mushrooms discarded. Chicken wings placed in shallow pans and placed in walk in freezer. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Repeat - Observed gnats and flies in establishment.
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Strongly recommended repair door so that it is properly sealed to prevent entry of pest |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed sanitizer bucket on floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed quat sanitizer reading 50 ppm. |
|
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. - 0 pts - Observed one torn gaskets. Make top unit may not be in good condition as an air temperature of 50F was achieved. Do no use until repaired. Establishment has other areas to work out of. |
|
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. - Cleaning needed along gaskets, overhead shelving, and walk in cooler shelving. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
53 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. / 6-502.12 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.
Floors: Floor replacement needed in grill line area. observed floors changed in all other areas with proper coverage. Continue upgrading.
Walls: Cleaning needed throughout for splash and debris especially behind warewashing area. |