| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed black bean burgers with raw egg in them stored over pickles in reach in. Observed raw beef stored behind fully cooked chicken in cooler drawer. Observed raw shell eggs stored in back of prep top with RTE items in front of them. CDI: Items reorganized. Observed raw bacon stored over ready to eat, fully cooked prime rib in walk in. CDI: Items reorganized.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce in the walk in cooler. CDI: Items reorganized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso holding at 102F. CDI: Product rapidly reheated to over 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep tops and reach in coolers on the line above 41F. CDI: Per PIC products were in there less than 4 hours. Items rapidly cooled in the walk in cooler to 41F. EHS rechecked food items in prep top that were 41F at beginning of inspection and items maintained temperature. Ensure products are not overfilled and if the product has a lot of air space around it, consider adding a lid to the product to help maintain temperatures on the cook line. REPEAT VIOLATION |
|
21
|
1.50
|
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 Observed no date mark on chicken wings or grilled chicken in cooler drawers at the grill. CDI: Items date marked for yesterday. Observed no date mark on wings in the walk in. CDI: Wings date marked for yesterday. Observed milk in the server reach in with no date mark. CDI: Item dated for yesterday. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemicals shall be labeled with the common name of its content in order to discern between substances.Observed 2 unlabeled spray bottles. Chemical bottle was labeled during the inspection as degreaser, the other bottle was emptied as it was not identifiable. REPEAT VIOLATION |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles at the grill. PIC stated items are oil, water, and imitation butter. Observed no labels on dry goods in storage. CDI: Items labeled. REPEAT VIOLATION Previous violation corrected. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with wrist watch. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 tongs and grill utensils stored in sanitizer. CDI: Tongs removed and stored in a clean dry area. |
|
45
|
0
|
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. Equipment shall be maintained in good repair. Observed torn gasket on first prep top cooler on the right door. REPEAT VIOLATION Gaskets have been replaced since previous inspection. Observed shelving in walk in cooler and in reach in coolers chipping and rusting. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food and debris build up on interior of prep units and gaskets on prep units. Observed microbial growth on some shelving in walk in cooler. Observed significant ice build up in reach in freezer on the line. Ensure more frequent cleaning. REPEAT VIOLATION |
|
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 walls near fryer area in need of cleaning. |