| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion with employees, employees do not know what food borne illnesses and symptoms they should not come to work with. CDI: Employee health policy poster provided during inspection and employees educated on health policy. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
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 loading and handling dirty dishes to handling and putting away clean dishes with no handwash. CDI: Employee educated on when to wash hands. Employee washed hands and then put away clean dishes. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 3 handsinks in the kitchen blocked during inspection. CDI: Handsinks unblocked.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink at the bar. CDI: Soap provided. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that was not used today with food debris and food liquid on it. REPEAT VIOLATION
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed final rinse reaching 155F. Plate thermometer read 155F at the hottest. CDI: EcoLab called and arrived on site during inspection. Machine booster heater needed to be reset. Dish machine was then operating properly. Plate thermometer read 166F. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
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 Observed garlic sauce cooling at a rate of 0F/min. CDI: Sauce cooled in walk in on ice and with added stirring. Sauce then met proper rate. Observed potato skins cooled to only 44F in walk in cooler from yesterday. CDI: Items vented. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed store-made dressings, sour cream and pico in prep top cooler holding above 41F. Observed ranch and sour cream in reach in cooler holding above 41F. PIC stated that the cooler is not working but an employee left the product in there overnight. CDI: Product voluntarily discarded. Observed items in the walk in cooler near the door above 41F. EHS noticed that walk in cooler door is not being closed all of the way when employees are walking in and out of it. Air temp in the walk in today was 37F (with the door closed properly). CDI: Employees directed to fully close door. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
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 jalapeno ranch from 6/2 in reach in. CDI: Product voluntarily discarded. Observed several items date marked for today when they were prepared yesterday. Observed one item date marked as cooked tomorrow. Observed items prepared today with times that hadn't occurred yet. Facility uses a prep and print. Ensure that prep and print is correctly functioning at all times. CDI : Prep and print working with time within 20 min by end of inspection.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese with no date. CDI: Product date marked. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
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 garlic sauce and macaroni sauce cooling in deep containers in the walk in. CDI: Products put on ice and stirred periodically. Observed potato skins cooling from yesterday in tightly sealed bags. CDI: Product vented to cool. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout drink station. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed juice mixers stored in ice used for mixing drinks. CDI: Juice mixers relocated to another ice well. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored at bar on side of sink and drink area. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
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 2oz portion cup being used to scoop seasoning in prep area. CDI: Cup removed. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed severely damaged gasket on cooler drawer. REPEAT VIOLATION
4-502.11(A) Maintain utensils in good repair. Observed many severely cracked/broken/damaged containers and lids throughout facility. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage racks in the dry storage area with heavy grease and debris build up. Observed reach in freezer on line with ice and food build up. Observed grease build up on sides and tops of equipment throughout kitchen. REPEAT VIOLATION Previous violation corrected. |