| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee move from dirty dishes to clean dishes with no handwash. CDI: Employee directed to properly wash hands when moving from clean to dirty items. REPEAT VIOLATION |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink near produce wash station and no papertowels at bar handsink. CDI: Papertowels provided during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar with sanitizer not pulling at proper concentration. CDI: Engineering called during inspection. ECOlab called during inspeciton. All dishes from bar to be washed, rinsed, and sanitized in kitchen until machine is fixed. VERIFICATION REQUIRED
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers, stacked together, with tape and tape residue still on them |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items held above 45F in cold holding, including potatoes in several areas, turkey, ham, potatoe soup, cheese, and pulled pork. CDI: Items out for less than two hours were rapidly cooled. All other items were discarded. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed sausage from 3/3, carmelized onions from 3/6, and several items with incorrect dates according to PIC. CDI: Items out of time/temperature window were discarded. Items incorrectly labeled were correctly labeled. REPEAT VIOLATION |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no items held on time today during inspection. Observed logs being used for TPHC by facility for breakfast items. Facility did not have a pre-written procedure. CDI: TPHC paperwork provided today via email with inspection. VERIFICATION REQUIRED |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed poached egg on "quinoa waffle" not marked as undercooked. VERIFICATION REQUIRED |
|
31
|
0.50
|
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 several items cooling in reach in coolers while tightly covered. CDI: Items vented for proper cooling. REPEAT VIOLATION |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed box of sausage thawing on counter top. Sausage was 67F. CDI: Employee discarded product. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 several utensils stored on stove in water at 111F. CDI: Water heated up to 135F for storage. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee move dishes straight from conveyor to drying rack, stacking the wet dishes. CDI: PIC advised employee to separate all items for air drying. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket to be damaged on reach in cooler on line. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at server handsink. PIC stated that the station is used throughout the day. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 several pieces of equipment and vents with heavy layer of dust accumulation. |