| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
COMMENT: Observed employee red bull stored intermingled with salad dressings in small reach in cooler. CDI. The employee drink was moved to the bar cooler with other packaged drinks. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
COMMENT: Provide paper towels at bar handwashing sink. CDI. PIC provided paper towels. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0 ppm of chlorine sanitizer in the dishmachine at the bar. CDI. PIC contacted chemial company to bring sanitizer for dishmachine (it was almost empty and sanitizer could not be effectively pulled through the line). Chemical company brought sanitizer and dish machine was retested at 75 PPM of chlorine. Repeat. |
|
18
|
3
|
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
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 chicken cooling from 1230 pm according to cooling log at 87F (checked at 217pm) in walk in cooler. Per conversations with the employees, chicken was taken off the stove at 1230 pm; not cooled to 135F at 12:30pm but approximately 30 mins later. Cooling log was inadequate and hard to track. CDI. PIC placed chicken in the walk in freezer to cool to 63F within thirty minutes barely making the two hour (135F to 70F ) cool time (1:00 pm to 3:00 pm). Observed macaroni noodles (made 1230pm) cooling from 50F (2:20 pm) to 49F (4:20 pm) in the walk in cooler. CDI. PIC placed in the walk in freezer to cool rapidly to 41F. Repeat. Full points; cooling needs to be addressed or a risk control plan/SOP will be made for the facility to follow at next inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed hamburger, beets, romaine lettuce holding above 41F but below 45F. CDI. The hamburger was iced down in the low boy, the beets and romaine were cooled to 41F by lowering the temperature of the salad cooler. NOTE: No points taken per state guidance as first inspection of the 2019 year however points will be deducted at the next inspection if out of compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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
COMMENT: Observed several labels in the walk in cooler and the reach in prep units with date marking that reflects 8 day hold time vs 7 day hold time. Employees were marking foods i.e. black beans marked 3/20 to 3/27 boiled eggs, roasted beets marked 3/22 to 3/29, when they should be marked 3/20 to 3/26. The day you make or open a product counts as day one. Suggested to the PIC to just label foods with the day they are made as product turn over is high and typically don't last 7 days. |
|
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
Observed lettuce cooling in large bus tubs, chicken cooling surrounded by thick fat in hotel pan in walk in cooler, macaroni noodles cooling in large bus tubs in walk in cooler. These foods need to be cooled using ice baths, smaller half portions, utilzing the freezer etc to reach the cooling/temperature times as stated in #18. CDI. The lettuce and chicken was placed in the walk in freezer to rapidly cool. The macaroni was placed in half portions in the freezer to rapidly cool. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
COMMENT: Observed several clean ice buckets stored on the floor in the back kitchen hallway. Store ice buckets off the floor in an area not subject to contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Cutting boards on prep units are in need of resurfacing or replacing. Repeat. Half points as gaskets have been replaced. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
COMMENT: Observed buildup on the outside of the dishwasher in the bar area. Observed sticky residue on the gaskets of bar coolers. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
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. No points as low risk; please address. |
|
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.
COMMENT: Observed loose trash at dumpster. Clean frequently. |
|
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.
COMMENT: Observed stained ceiling tile in back prep room. No points as low risk; please address. Owner has worked to replace floor in back storage room and other repairs. |