| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed line cook and bar employee change tasks after handling unclean items, consuming personal beverage, adjusting face mask, or wiping hands on soiled cloth and not wash hands prior to donning gloves. CDI - PIC directed employees to wash hands and change gloves. Hands washed and gloves changed.
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 pre-washing and loading soiled dishes proceed to handle and put away clean dishes with no hand washing. CDI - PIC directed employee to wash hands. Hands washed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinse towel in hand sink at cook line and bar employee rinse towel at bar hand sink. Do not use hand sinks for purposes other than washing hands. Observed dish employee place fan directly in front of back of house hand sink blocking access. Do not block access to hand sinks. CDI - fan removed and employees directed to rinse towels in alternate sink. REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various utensils and small wares including knives, food pans, and can opener with dried food residue. CDI - items removed to dish area for re-cleaning. REPEAT - no point escalation as improvement noted and dish machines serviced and operating properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cooked red sauce cooling overnight still at 44f in walk in cooler. Observed mushrooms cooked at 12:00 today still at 81f at 4:00 pm. CDI - both items discarded. REPEAT - no point escalation as significant improvement in cooling of bulk food items observed during inspection. |
|
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 blue cheese and cut melon in keg cooler at bar holding at 44f. Observed cut watermelon at 53f - put in condiment chiller with other cut fruit at bar but ice in bottom of chiller not sufficient to hold below 41f. Observed unsalted butter allowed to sit at room temperature at 87f in prep area. Observed cream stored in flip top unit above chill line of pans holding at 44f. CDI - all items discarded. Do not store TCS foods in the keg cooler or in the condiment chiller - use alternate bar cooler to maintain TCS foods below 41f. REPEAT - significant improvement noted in cold holding throughout facility. All cold holding equipment observed to be operating as designed. No escalation to risk control plan or permit action required at this time. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed cooked mushrooms placed into deep plastic container not cooling at proper rate and deep plastic container of red sauce covered and placed into walk in cooler no cooling at proper rate. CDI - both items discarded. EHS observed several items cooling during inspection using proper methods including ice wands, ice baths, spreading thin on sheet pans. Use similar methods to cool all TCS foods. REPEAT - no point escalation as overall improvement in procedures observed. |
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees handling food wearing watches on wrists and not wearing hair restraint. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed various bulk unwashed produce items prepared for service without washing including melons, berries, and more. Wash all produce items that are not received in washed/ready to eat form. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed various clean utensils stored in unclean containers in back of house areas. 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. Observed gaskets on various line coolers damaged need repair/replacement. REPEAT - no point escalation as equipment operating as designed and small wares overall in good condition. |
|
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. Observed multiple ceiling tiles missing above food and equipment storage areas. Replace. |