| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employees washing hands in line area food prep sink. CDI - PIC removed hand washing supplies from sink and instructed employees to use proper hand sink for washing hands. EHS recommends posting sign designating the sink not for hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment pushed in front of hand sink in dish area blocking access and bottles of cleaners stored on shelf in front of outdoor bar hand sink blocking access. CDI - removed. Do not block access to hand sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at outdoor bar hand sink. CDI - PIC replaced.
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser at indoor barista area with dead batteries not dispensing. CDI - PIC replaced batteries. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some food pans with food residue present at clean dish area. Can opener, slicer and spiralizers all with dried food residue present. CDI - PIC removed to dish area for recleaning. Ensure equipment and utensils are cleaned before storing.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish machine with cl sanitizer concentration less than 50ppm. Service technician evaluated during visit and discovered and repaired loss of prime to sanitizer source. EHS recommends contacting vendor for evaluation of machine. , |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items in line area reach in cooler holding above 41f. See chart above. CDI - PIC discarded items. Unit repaired during visit. Service technician found obstruction in fan unit blocking air flow. Unit now operating at 41f or lower. REPEAT |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed paper menu currently in use missing disclosure statement from consumer advisory. CDI - PIC added disclosure statement to menus. Ensure consumer advisory is complete with both disclosure and reminder statements posted. |
|
35
|
1
|
Food properly labeled: original container |
No |
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 multiple working containers of food items including dry items, oils, wine, sauces, and dressings with no identification. Label all food items that are not easily identifiable. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door will not fully close warped outward at bottom threshold resulting in large gap. Repair to prevent pest entry. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C Observed food items stored directly under condensate drippage buildup in walk in freezer unit. Condensate building up on exterior packaging of food items. Do not store food under condensate drips to prevent contamination. |
|
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 at expo staging food items for service wearing bracelets on wrists with food handler gloves. Remove items from arms and wrists when wearing gloves and handling food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Used wiping cloths observed on top of equipment surfaces at line area. Once used, place soiled wiping cloths into sanitizer between uses or remove to soiled linen receptacle.
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths used to stabilize in use cutting boards in kitchen area. Discontinue. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal food pans stored stacked together wet at clean utensil area in dish room. Air dry before stacking together. REPEAT |
|
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. Ice cream freezer with damaged top hinge doors not operational. Repair/replace or remove. REPEAT Broken lid handle on prep top cooler at line needs repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Damaged flooring near hand sink at outdoor bar needs repair. Missing floor tiles need repair. Back door damage needs repair.
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. Dark residue and/or wet debris buildup under and behind equipment needs cleaning. |