| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handle cooked bacon to place on sandwich for order with bare hands. Discarded bacon. Educated. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at bar hand sinks (2).
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap at dish machine area hand sink was watered down. New soap installed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P Observed roast beef (2) wrapped in foil at 88F and 84F - made earlier in the day. Discarded. Observed noodles made earlier in day at 77F in a large plastic container with lid. Discarded. |
|
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 buffalo chicken dip at 130F on stovetop. Reheated above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in cold drawer at 53F. It had been brined earlier in the day. Moved to other refrigeration. Observed walkin cooler holding foods at 46-47F. Service was called. All TCS foods were moved to alternate locations. Verifcation required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 ranch made in house without date mark. Observed heavy cream (2) without date marks. Labeled during inspection.
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 large chunk of mozzarella date marked 9/10. Discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans. Cold air must flow around product to remove the heat. -Pf Observed roast beef wrapped tightly with foil, pasta in a large plastic container with lid, queso in plastic container with lid and chopped chicken in plastic container with lid. Corrected all. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Two frigidaire freezer in basement are labeled as Home products. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Wall cleaning needed at dish machine area and at prep unit. Hand sink needs to be cleaned, as well.
Repair can wash where wall is broken. Floor is pitted. |