| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink at bar and in kitchen. CDI, soap provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates stored as clean. CDI, items removed for W/R/S.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temp at 144F. PIC states machine was recently serviced but will make service call to fix dish machine.
Verification Required. |
|
18
|
0
|
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 41F. -P Observed cabbage salad and beef soup cold holding at 44F and 45F respectively after cooling over night. Foods did not reach 41F within the time parameter. CDI, voluntary discard by PIC. |
|
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 lettuce, pico, cooked onions, and sliced tomatoes cold holding above 41F. Observed only top layer of pico and cooked onions above 41F. PIC states tomato and lettuce were cut at 2PM. CDI, top layer of pico and onions removed for cooling. PIC added ice as an ingredient and tomatoes were placed in walk in to cool. Items reached 41F by end of inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 cabbage salad and beef soup cooling in covered containers fill to the top. EHS explained to PIC that foods shall be cooled in shallow pans, uncovered, and with active stirring. PIC states he bought ice wands but employees do not use them. CDI, voluntary discard by PIC. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in container with water. CDI, shrimp moved to prep sink and placed under running water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat: 4-502.13 Single-use and single-service articles may not be reused. Observed single use utensils stored on floor in storage closet. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed soiled interior of microwave. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device at mop sink.
Verification required. |