|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
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 - 1.5 pts - Observed debris remaining on inside and outside of metal pans stored on shelf in main kitchen area. CDI: pans being removed and stored at dish area for recleaning.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temperature dish machine in main kitchen not sanitizing properly. Dish plate tester only reading 138F. CDI: dishmachine was switched over to chemical sanitizing and now reading 100ppm chlorine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed both chemical sanitizing dishmachines at the bar reading 0ppm chlorine. CDI: both were repaired and now reading 100ppm. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 3 pts -
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 45F. -P. Observed a large container of beer cheese cooling from last night in the prep walk-in cooler at 52F. CDI: beer cheese was discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 1 pt -
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 beer cheese, yager sauce, salad, and pasta inside 2-door catering reach-in cooling while covered tightly with plastic wrap and stacked. CDI: products removed and stored on speed rack inside prep walk-in cooler to finish cooling properly. Observed large container of beer cheese cooling inside prep walk-in cooler. CDI: product discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment: 0 pts -
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at new taproom bar area that is only used on special occasions. CDI: cleaning will be done to floor drains and pest control company follow-up. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 1 pt -
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans in main kitchen being wet stacked. |
|
45
|
1
|
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. 1 pt - Observed torn gaskets on reach-in freezer and prep coolers in main kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 0 pts -
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty and greasy hood filters at catering area and main kitchen. Observed build-up on shelves inside walk-in prep cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment: 0 pts -
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 build-up on walls at dishmachine in main kitchen. |
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