| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Repeat - Several employee drinks observed on dry storage shelf and above make line. Another employee cup without lid with straw observed on prep table of waitress area. Employee drinks must be stored where they can not contaminate food, clean utensils, or food preparation areas. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Employee observed cutting celery while handling it with bare hands. Ready-to-eat foods shall not be handled with bare hands. CDI - Celery that was already being touched was discarded. 0 pts. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Hand washing sink did not have paper towels. Hand washing sinks shall be equipped with paper towels at all times for employee hand washing. CDI - PIC refilled dispenser. 0 pts. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Repeat - Tea brewer nozzles, soda gun at bar, and interior of ice machine all had buildup on them and needed more frequent cleaning. Beverage dispensing equipment shall be cleaned at least every 24 hours and ice machines shall be cleaned as often as necessary to maintain them clean, or as specified by the manufacturer. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Blanched fries were cooling on speed rack at start of inspection. Manager stated they began cooling 15 minutes before we arrived. 1 pan of the fries still measured 78F in some areas of the pan at 11:45. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Pan of fries that was above 70F was discarded by PIC. 0 pts. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Shredded cheese (47F) and blanched fries (50F) were above 41F in reach-in cooler. Reach-in cooler measured 48F on EHS thermometer. TCS foods in cold holding shall be 41F or less. VR - Verification visit required within 10 days. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Chicken wings, bean burgers, queso, cooked mushrooms, and blanched fries had no date mark and were made more than 24 hours ago. TCS ready-to-eat foods must be date marked if held for more than 24 hours, and discarded 7 days from preparation or opening, with day 1 being the date of prep. CDI - Items dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Container of pulled pork was dated as being opened on 6-3. TCS ready-to-eat foods shall be discarded 7 days from preparation or opening, with day 1 being the date of prep or opening. CDI - Pulled pork discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Blanched fries were sitting on speed rack for first part of inspection and were moved by PIC to walk-in cooler. EHS recommended the PIC to move them to freezer as they were not cooling at a fast enough rate to reach 70F within 2 hours. 1 pan of blanched fries still measured above 70F after 2 hours when EHS checked them at 11:45. TCS foods shall be cooled using methods such as using the freezer, leaving foods uncovered/loosely covered, cooling in smaller portions, using shallow pans, etc. Cooling methods shall be able to cool the TCS foods with the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Pan of fries discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Cups and metal pans observed stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for air drying of utensils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-201.11 Equipment and Utensils-Durability and Strength - C - Metal strainer is worn and has holes in sides. Discard. // 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Rusted shelves present in walk-in coolers and torn gaskets present on line coolers. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Cleaning necessary in beer walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Atmospheric backflow preventer is missing on faucet at mop sink. Disconnect hose after each use from faucet until the backflow preventer is replaced. CDI - Hose disconnected. 0 pts. |