| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Observed employee return from restroom and begin food handling duties without washing hands upon re-entry to kitchen. Observed employee handle raw fish, remove gloves and begin to don clean gloves with no hand washing. CDI- EHS directed employees to wash hands. Hands washed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw ground beef patties stored directly above fish fillets in upright cooler. CDI - PIC relocated ground beef patties to lower shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of bulk ice machine and organic residue on beer tap at bar. Clean frequently to prevent buildup. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. -P. Observed burger patty ordered well done cooked to 137f removed from grill and placed on bun for service. CDI - employee returned burger to grill to finish to at least 155f. EHS verified temperature of burger at 166f after cooking completed. |
|
18
|
1.50
|
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 41F. -P. Observed pan of sausage patty left from breakfast service removed from hot holding at 9:30 am cooling on countertop at 101f at 11:20 am. PIC spread onto sheet pan and placed into cooler to attempt to chill to 70f at 2 hours to be able to continue cooling, however, sausage was still observed to be 79f beyond the 2 hour mark. CDI - sausage discarded. Observed bulk container of house made cooked bourbon sauce in upright cooler at 42f. All other food items in cooler observed to be 38-39f. Bourbon sauce did not complete cooling process. CDI- sauce discarded.
REPEAT.
Note: Pan of sausage patties from breakfast mixed with pans of various other breakfast items including full pan of scrambled eggs, cooked potatoes, and gravy all observed sitting out on counter from am service at beginning of inspection with temperatures ranging from 79f - 99f. PIC noted the items were to be discarded, however, employee indicated she was going to put them in the cooler for re-use. Once TCS food items are removed from temperature control, either quickly cool them using approved methods and store for re-use or discard. Do not mix foods that will be cooled and re-used with food that is intended for disposition. |
|
21
|
3
|
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. Observed various TCS foods in prep coolers with no date marking including shredded chicken, chicken salad, tuna salad, deli turkey, hummus, and more. CDI - items prepared previous day date marked and other items with unknown prep dates discarded.
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 observed various house made ready to eat food items with expired date marking including sliced tomatoes 9/20, Alfredo sauce 9/20, and pimento cheese 9/20. Observed open commercially prepared hummus with no open date marking but also expired with use by date of 9/24. CDI -PIC discarded.
REPEAT. Full 3 point deduction. Continued non-compliance with date marking and disposition standards may result in a risk control plan or in permit action. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed printed in use menus denoting mahi-mahi and flounder as part of consumer advisory. PIC confirmed these items are not offered under cooked. Upon investigation, PIC discovered that there are two versions of menu in use - an older version with the items denoted as part of consumer advisory and a newer version in which the items are not offered under cooked. CDI - PIC pulled all copies of menu, segregated incorrect menus and disposed of them. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Observed various in use buckets of chemicals and cleaners improperly labeled throughout kitchen. Green buckets labeled detergent holding peroxide multi-surface cleaner. Red buckets labeled sanitizer holding detergent, purple chemical, and other unknown chemicals. Ensure working containers of chemicals and cleaners are accurately labeled as to contents especially when placing wiping cloths in them for use at line. |
|
31
|
0.50
|
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 deep pan of sausage patties cooling at room temperature in kitchen at beginning of inspection. Observed deep bulk plastic bucket of house made bourbon sauce sealed with lid cooling overnight in upright cooler. Neither item met cooling temperature parameters (see #18). CDI- both items discarded. When cooling foods, use methods that allow air flow. Do not stack in deep pans or seal into deep containers while cooling. Do not allow TCS foods to sit at room temperature while in the danger zone - use active cooling methods. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 containers of yogurt stored directly on floor of bar walk in cooler. Do not store food on floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths in use at line not placed into sanitizer between uses and not removed to soiled linen receptacle. No sanitizer bucket set up available for use. |
|
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 grill utensils stored in 95f standing water on stove top burner which was not turned on. Maintain utensil water at 135f or greater. |
|
45
|
1
|
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 bar area dish machine marked “out of order” not in use. PIC noted they are waiting on repair due to cost of equipment. Make sure all bar utensils and glassware are washed/rinsed/sanitized using main kitchen dish machine until repair of bar machine completed.
Observed front panel of ice machine in poor condition repaired with black duct tape. Repair using approved methods.
REPEAT - no point escalation as all cold holding equipment and gaskets observed to be in good condition during inspection today. |