| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no soap available at hand sink near ice machine in kitchen area or at hand sink in men’s restroom. No paper towels available at hand sink in men’s restroom or at hand sink in dish room. CDI - soap and towels replaced. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with organic buildup on blade. Can opener returned to dish area for re-cleaning. Observed utensils recently washed with greasy residue present on food surfaces. EHS observed dish machine wash water temperature max achieved to be 98f. Wash water temperature not sufficient to remove residue from dishes during inspection. PIC contacted EcoLab and in house engineering for assistance (see # 46 & 48 below).
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed main dish machine providing 0ppm cl in final rinse upon arrival. Visible chemical crystallized on chlorine source feed tube inlet to machine. PIC removed buildup and EHS observed cycle achieve greater than 50ppm cl. PIC to have EcoLab check sanitizer lines during service call today. Observed bar dish machine may not be properly operating through wash/rinse/sanitize cycle (see #45) - machine providing 0ppm cl in final rinse. Do not use the machine until it has been serviced/repaired and is properly cleaning utensils and is providing sanitizing solution of 50ppm cl or higher in final rinse. REPEAT
VERIFICATION RQUIRED |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked potatoes holding at 102f at service line. CDI- PIC discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked wings, raw burger patties, and cooked pork holding above 41f in cold drawer unit at line at beginning of inspection. Second check of food items 1 hour later resulted in same temperatures. CDI - items discarded as they had been in unit overnight. Engineering on site to evaluate and repair unit during inspection. Observed line prep cooler with zoned cooling holding TCS foods below 41f on right side but items above 41f on left side. See chart. CDI - Items re-organized to move TCS items to right side of unit until serviced.
Note: EHS unable to access WIC #2 (beer cooler?) or large catering cooler near roll up doors. PIC did not have keys to access the units for evaluation. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies and live crawling insects in various areas of kitchen. Contact PCO for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed cases of food stored directly under active condensate leak in walk in freezer off of WIC #4. Frozen condensate observed accumulated on exteriors of cased food items. Do not store food under sources of contamination including active condensate drips. |
|
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 active condensate drip from compressor/fan unit of walk in freezer. Repair.
Observed flip top cooler at line not in operational condition and no longer in use. Repair or remove from the line area. Observed bar area dish machine not properly operating - no wash cycle was observed to be completed - only rinse cycle observed to be completed. Contact EcoLab for repair and do not use the machine until repaired and operating as designed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. Observed main chemical sanitizing dish machine wash water temperature not reaching adequate temperature for proper cleaning of utensils. Maximum temperature achieved with EHS holding thermometer 98f. EcoLab monitoring device on dish machine providing alert that both wash and rinse temperatures are too low. Gauges on machine showing internal wash and rinse temperatures as low as 98f and not exceeding 108f during inspection. PIC has contacted EcoLab for service of machine and has contacted engineering for service with hot water inlet temperature which was found to also be low. Do not use the machine until it has been evaluated/serviced and is providing minimum wash water temperature of 120f and is consistently supplying chlorine solution at proper concentration (see #14). VERIFICATION REQUIRED. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed facility hot water temperature not meeting sufficient temperature for cleaning and sanitizing of food contact equipment and utensils in the establishment. Hot water at the 3 part sink, at all hand sinks, and at all other hot water outlets in the kitchen found to be low. Highest water temperature achieved at beginning of inspection 115f, dropping to 103f throughout duration of inspection. Water temperature checks completed every 30 minutes during inspection as engineering worked to resolve the issue with the boiler. At end of inspection, EHS found water supply recovered back to the initial temperature reading of 115f which is sufficient for manual ware washing in the 3 part sink. Establishment will use single service items for customer service and manually wash/rinse/sanitize other utensils in 3 part sink at this time. VERIFICATION REQUIRED |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from 3 part sink drain pipe onto floor. Repair. Observed corroded/damaged fixture in men’s restroom with faucets unable to fully turn off water supply. Repair/replace. |
|
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 various areas of floor damage/cracked floor tiles/missing floor tiles/low floor grout holding debris/damaged floor thresholds holding food at WIC doors. Repair. |