| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink being used to refill water bottle and rinse off utensils. CDI: Employees directed to discontinue doing anything except washing hands in HS. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer at dish machine. Sanitizer bottle was empty as well as the line. CDI: New sanitizer bottle was obtained. Dish machine pulling at 100ppm chlorine at end of inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed grilled onions from 8am at 65F at 2pm. CDI: Item discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions on grill holding below 135. CDI: Product discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad prep station and dressings above 45F. Observed food in cooler drawers above 45F. CDI: Items discarded. See #45. VERIFICATION REQUIRED. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 grilled onions cooling in WIC tightly covered with plastic wrap from 8 am. Observed burger patties tightly covered and cooling from prep. CDI: Grilled onions discarded and burger patties vented. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed unlabeled bottle with clear liquid stored at grill station. REPEAT VIOLATION |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets with 0ppm quat concentration. CDI: Stock quat bottle was empty. Stock replaced and all buckets filled to proper concentration.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in bar. |
|
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 handle on scooper in cole slaw in product. CDI: Handle moved as to not contaminate food. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in bar area and in kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed cooler drawers holding above 45F. Observed salad prep cooler holding above 45F. CDI: Items discarded. Maintenance request put in. VERIFICATION REQUIRED. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed floor damaged throughout facility. Facility will be replacing floor on July 29th. |