| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed dishes in the handsink today- removed to correct.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed beef shoulders thawing improperly today which led to them being at >45F on the exterior of the product.
Beef moved to walk in cooler to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed dates on TCS foods in the walk in giving them 7 days. The cooler is only holding foods at 42-43F, which means these foods must only be held 4 days.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Observed items on the hot bar and rice in the back that were on time but time was not being tracked. The start and stop time must be recorded somewhere or a timer used. Hot bar items were timed via writing on paper and the rice was timed with the microwave.
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 |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
Observed eggs offered undercooked on the brunch menu with no asteriks next to the menu items where these eggs are offered and no health statement on the menu that warns customers about the health risk.
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed cooked jalepenos, beef, cooked rice, and cooked black beans cooling on countertops today and they had already fallen below 135F. These items were moved to the walk in cooler to correct. Beef was broken down into thinner portions before being placed into the walk in cooler.
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 |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
Observed beef shoulders thawing in standing water- beef moved to the walk in cooler to correct. TCS foods must thaw by refrigeration, the cooking process, microwave, or under continuously running/draining cold water.
3-501.13 Use approved thawing methods. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed tomatoes stored on a wooden board that was <6" off of the floor.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed a food service employee that had a wrist watch on today.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed 0ppm in the sanitizer bucket today. Chloro added so that it was 50-200ppm.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed a scoop with no handle stored in the rice and ice machine today.
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. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Observed clean pots and containers stored on a soiled shelf today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed rusted racks in the walk in cooler, corroded metal on the walk in cooler floor, and a torn gasket on the waitstaff cooler.
4-501.11 Maintain equipment in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the walk in gasket and on the walk in cooler racks today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
Observed no covered trashcan in the women's bathroom.
5-501.17 Provide a covered waste bin in female restrooms. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed both garbage and cardboard dumpsters with their top lids open today.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |