| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed no paper towels at hand sink in bar area. CDI: Food employee provided paper towels. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw fish on bottom shelf in walk-in cooler. PIC rearranged storage order. EHS will return within 10 days to verify facility corrected storage order issues. REPEAT VIOLATION. VERIFICATION REQUIRED.
**FAILURE TO CORRECT STORAGE ORDER CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach required temperature. PIC contacted service repairman during inspection. Facility is to use three compartment sink until repaired. EHS will return within 10 days to verify dish machine repaired. VERIFICATION REQUIRED.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and mandolin stored as clean soiled with food waste. CDI: Sent to be W/R/S.
4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed heavy black buildup on catch plate inside ice machine. |
|
18
|
0
|
Proper cooling time and temperatures |
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 large Cambro containers filled with black beans and salsa cooled overnight in walk-in cooler that did not meet cooling parameters. Walk-in cooler out of temperature for approx. 1-2 days. CDI: Education provided and PIC voluntarily discarded product. Observed freshly chopped lettuce being cooled in large make table. Product was 49F at initial temperature check- staff left product out on counter so product rose in temperature to 68F. CDI: Education provided and PIC moved product to freezer for rapid cooling. |
|
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 rice being held below 135F in hot box. PIC stated product reheated @9:30am. CDI: Education provided and product reheated rapidly in microwave. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods inside walk-in cooler being held above 41F. See temperature chart for details. Ambient temperature of unit upon arrival 45F. PIC adjusted temperature of unit during inspection and temperature of unit started to drop. Facility voluntarily closed and voluntarily discarded TCS foods. EHS provided education, cold holding logs, and cooling logs for facility to begin implementing. EHS granted approval to reopen facility at end of inspection- unit temp now 28F and TCS food holding at 37F. EHS will return within 10 days to verify long-term compliance with cold holding issues. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 freshly chopped lettuce in large make table with no date label. PIC stated product prepared @9:45am. CDI: PIC provided label. Observed two plastic insert pans of beef being held in walk-in cooler with no date label. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.
**Points value decreased due to significant improvement in date labeling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 freshly chopped lettuce cooling inside make table covered with lid- unit designed for cold holding, not cooling. Observed housemade cole slaw prepared @9:30am being cooled in covered plastic containers stacked 2-3 deep in walk-in cooler. CDI: PIC vented product and place in walk-in freezer for rapid cooling. Observed 5 large Cambro containers of black beans and salsa cooled overnight in walk-in cooler. See violation #18 for more detail. CDI: Education provided and PIC voluntarily discarded product. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in bar area and dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to hold food at or below 41F. See violation #20 for more details. CDI: PIC adjusted temperature. |
|
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. Observed gaskets throughout facility with food waste buildup/in need of general cleaning. |