| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
6-301.14 Handwashing Signage - C
COMMENT: Observed debris in bar handsink. Did not observe employee dumping in the handsink however debris noted indicates potential use of handsink for dumping; no points accessed; CDI (corrected during inspection) held conversation with owner and bar employee. Observed no handwash sign at kitchen handsink beside three compartment sink. Provided the owner with a handwash sign for the kitchen sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
COMMENT: Observed beef over raw egg mix in the walk in cooler. CDI (corrected during inspection) by kitchen manager (KM), who moved the beef below the raw egg mix. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -C
Observed 0 ppm quaternary sanitizer in sani bucket in the kitchen. Observed 0 ppm chlorine sanitizer in bar dish machine. CDI, the quaternary sanitizer was refilled in the kitchen three compartment sink and the chlorine sanitizer in the bar dish machine was tested at 100PPM after priming sanitizer. |
|
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 45F. -P
Observed gravy cooling in the walk in cooler for more than two hours at 76F. Observed chicken cooling slowly (partially covered) in the walk in cooler at 89F from cooling starting after lunch period around 3 PM and according to cooling calculator, was not cooling at appropriate cooling rate; CDI the gravy was voluntarily discarded and the chicken was uncovered to meet correct temperature. Repeat. |
|
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 In the walk in cooler, observed chicken cooling in pan with partially covered with foil, and gravy cooling in pan in ice bath that was not adequate (was not touching the surface of the gravy container at all). CDI, the gravy was voluntarily discarded as the time for cooling did not meet the correct parameter (past two hours to get to 70F based on PIC discussion); the foil on the chicken was removed to cool quickly. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: The facility has improved on labeling the dry ingredients and sauces in the kitchen. Continue to label dry ingredients, even the smaller portion dry ingredients such as kosher salt, pepper and Cajun seasonings. CDI the KM labeled these during the inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
COMMENT: Provide an effective door sweep for the downstairs restaurant entry door as a gap in the door and the door frame was noted which may allow for pest/rodent entry. |
|
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.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed split gasket on reach in fry freezer door torn. Observed split gasket on reach in prep cooler doors. Replace as necessary. Observed worn cutting board at the grill prep cooler. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
COMMENT: Provide metal topper for the handsink faucet downstairs in the prep room as it was noted leaking during the inspection. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-202.14 A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
COMMENT: Observed non-working self closures on both women's restroom doors in dining area. Men's and family style restroom has self closing doors. Provide self closures. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.
COMMENT: Observed wooden pallets and loose trash in dumpster area. Continue to monitor and remove to the premises. Obtain a drain plug for the outside trash dumpster. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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; 6-501.12 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.
Observed flooring in dry food storage with broken floor tile. Observed loose baseboards throughout the bottom basement storage area and wooden baseboard/frame that needs to be sealed. Observed stained ceiling tile in back prep room. Observed food debris on walls beneath the three compartment sink and walls below the dishwasher. Observed dust debris on ceiling tiles surrounding air vents in the kitchen. |