| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 bar hand sink with ice dumped in it.CDI: Ice melted EHS educated bartender on only using the handsink for handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided. REPEAT VIOLATION
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed now papertowels at bar handsink. CDI: Papertowels provided. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed cheese blend in white reach in cooler holding above 41F with significant microbial growth. CDI: Product was voluntarily discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over ready to eat items in the reach in cooler for desserts. CDI: Berries removed. |
|
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 white reach in cooler holding items above 41F. CDI: All TCS items voluntarily discarded. Unit was iced up and blowing with an air temp of 52F. See #45. Observed several items from yesterday double panned in prep top all over 41F. CDI: All items above 41F were voluntarily discarded. Single panned items were at 41F and below, showing that cooler is operating properly. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 lamb chops date marked 9/7. PIC stated that they were pulled from frozen and thawed today and that the date was an old sticker. Product appeared to have been thawed due to being above 41F. NOTE: Observed chicken date marked 9/22 when it was frozen and then pulled today and thawed. Although not past the 7 day maximum, ensure that food items are properly date marked. REPEAT VIOLATION
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 empanadas that are prepared in-house with no date mark. PIC stated that they were made yesterday. CDI: Product properly date marked. REPEAT VIOLATION |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed raw shell egg at the bar. Bar tender stated these are used if someone orders a drink that usually comes with egg white such as a whiskey sour. Facility does not have this denoted anywhere on the menu as it is not a house cocktail. VERIFICATION REQUIRED to ensure that facility switches to pasteurized egg whites or provides signage that denotes full consumer advisory notice for raw egg whites. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed white reach in cooler is holding food items above 41F. Without this cooler in operation, facility does not have adequate storage space to carry out day-to-day operation. VERIFICATION REQUIRED to verify cooler is fixed or replaced and facility has proper holding capacity. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed lamb chops that PIC stated were thawed today above 41F. CDI: Product was cooling at the proper rate in the cooler back to 41F. Observed spinach thawing in standing water in the sink above 41F. CDI: Spinach was initially placed under running water by employee, however EHS stated that temp was above 41F and therefore the product needed to be used for the prep and properly cooled. |
|
41
|
0
|
In-use utensils: properly stored |
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 handle of ice scoop at the bar down in the ice. Observed 2 oz portion cup in corn starch. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed white reach in cooler with significant ice build up and holding at 52F. Ensure cooler is repaired or replaced. Observed shredded gaskets on reach in cooler with cakes and on one reach in cooler door at the bar (first door closest to bar entrance with opaque glass). Observed rusted/chipping shelving in the white reach in cooler. |
|
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 interior of white reach in with food debris and build up on the bottom of the interior of the unit. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed wall behind dish machine at the bar with build up. Observed minor build up on wall near handsink in the kitchen.
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 missing corner guard at threshold to door leading up exit stairs near mop sink. |