| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed various issues regarding cold holding, cooling, handsink accessibility. |
| 8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed speed rack blocking handsink at entry to kitchen upon arrival. CDI: EHS moved speed rack. Observed drinking glass in handsink at bar. CDI: Glass removed. REPEAT VIOLATION |
| 11 |
0 |
Food in good condition, safe and unadulterated |
No |
No |
Yes |
No |
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented can stored on dry good shelf. CDI: Can discarded. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no quat sanitizer connected to 3-comp sink where employee was getting sanitizer from. Observed no water connected to mop sink quat dispenser. CDI: Water connected to mop sink dispenser.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reaching 156F at the highest. VERIFICATION REQUIRED |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
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 chili cooked yesterday above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cheese sauce prepped today above 41F at 3.5 hours. CDI: Product split up and placed in freezer. Product cooled to 41F. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions and mashed potatoes holding below 135F. CDI: Product voluntarily discarded. REPEAT VIOLATION |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill prep top, grill cooler drawers, chicken cooler, dressing cooler and sandwich prep top holding items above 41F. CDI: Products rapidly cooled In walk in freezer to below 41F if out for less than 4 hours. All other products voluntarily discarded. REPEAT VIOLATION |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
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 several pans of items with no date mark when they were prepared prior to today. CDI: Products properly date marked. Observed pico from 2/4 in walk in. CDI: Product voluntarily discarded. REPEAT VIOLATION |
| 23 |
0 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
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 no asterisk on steak for steak salad when PIC stated customers can order it undercooked. CDI: PIC stated they will only serve the steak fully cooked until menus are corrected. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler and cooler drawers not functioning properly. This equipment is necessary to reduce “in and out” load from walk in cooler. VERIFICATION REQUIRED
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 chili cooling in walk in cooler while tightly covered in deep contaner. CDI: Chili voluntarily discarded. Observed queso cooling in walk in tightly covered in deep container. CDI: Product split into shallow pans and placed in walk in freezer. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in 0ppm sanitizer at the bar. CDI: Bucket refilled to proper concentration. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
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 portion cup in rice. Observed spoon handle down in mango salsa. CDI: Scoop removed and spoon removed. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed handle on hot box damaged. Observed all coolers on line with significant damage to prep tops, cracked edgings around prep top well, and some where the tops are separating. REPEAT VIOLATION
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all prep top cutting boards in need of resurfacing. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
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 food debris and build up on interior of coolers throughout facility. Observed build up on hot box. REPEAT VIOLATION |