| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed raw eggs and raw bacon stored over the bbq- bbq moved to beside of these products to correct.
3-302.11(A) Separate the different types of raw animal foods. -P |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed queso containers stored on top of the oven today waiting to be reheated. This process must be sped up so these products can reach 165F within 2 hours of that process beginning(being pulled out of refrigeration). Have staff only pull out what they have room to actively work with/heat.
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed a large batch of lettuce that had been cooling overnight and still had not reached 45F or less- discarded to correct.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
Observed two pans of raw chicken holding at >45F and were there from the night before- both discarded by PIC today.
This cold drawer is not working properly due to the AC being out- repair and VR within 10 days.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed queso that was made on the 11th- all containers of this batch were discarded to correct.
Observed foods in the walk in cooler holding at 43F- boiled eggs and green beans were made on the 14th.
If holding foods between 41-45F, they can only be held 4 days.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Observed lettuce from last night and lettuce from this morning cooling in deep portions inside of plastic bus tubs and were tightly covered. Last nights lettuce was discarded and todays was broken down in to multiple thin metal pans to continue cooling quickly.
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 |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Observed gnats in the facility and pests in the grease trap room- reduce leaks, crevices, and increase cleaning.
Provide a door sweep at the grease trap room door.
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-202.15 Protect outer openings of establishment from insect or rodent entry. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed food being prepped under a broken ceiling with loose plaster present above the food. Food prep moved and is not allowed in this room until loose plaster is removed.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed a handle-less scoop in dressing- removed to correct. Observed a soiled ice scoop holder.
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. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed rust on the exterior of the beer cooler.
Observed dark grooves in cutting boards.
Observed a torn gasket on the waitstaff low boy.
4-501.11 Maintain equipment in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on fryers and walk in cooler gasket.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed a lot of unused equipment/utensils in the basement that are stored on the floor and are a rodent harborage area plus hard to clean.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed a falling in ceiling in the basement, loose/missing baseboard, holes in walls throughout.
Clean floor in dry goods room- major build up.
Observe an acoustic ceiling tile downstairs outside of the walk in and they need to be vinyl.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Observed lights not working in downstairs prep room.
Observed lights not shielded in the downstairs prep and outside of hte walk in cooler.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |