| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottles water on bar and lemon heads opened candy on prep surface in Starbucks location. Both items moved and relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed several employees washing hands and turning off faucets with clean hands. Ensure faucets are turned off with papertowel to avoid re-contaminating clean hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed several employees handling dirty dishes and not washing hands before handling clean dishes. Observed this at dish washing area and employees bringing dirty dishes to be cleaned and not washing hands before heading back to front of house. PIC notified about proper washing procedures. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at one hand sink at whisky river bar. PIC replaced hand towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Obvserved sanitizer less than 200ppm on cook line at whisky river and on cook like at PZA. PIC instructed to remove and replace sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several food utensils stored on clean dish rack with food debris as well as clean metal pans with sticker residue stacked together contaminating the food contact surface of the pan above it. PIC removed pans and soiled utensils to re-wash. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked meatballs, and cooked sausage in walk in cooler covered at 50-55F degrees. Items were cooked previous day. Ensure proper cold holding temperatures at all times. PIC discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment- 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 several items date markedin walk in cooler longer than 4 days (cooler holds temperatures between 42-45F degrees allowing for only a 4 day hold time). Also observed several items past restaurant written discard date on label. Itemsover 4 days were discarded by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hot food items at PZA being held below 135F degrees on time with no written TPHC procedure or way of marking foods. PIC was given information on proper TPHC procedure and template. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
General COmment- 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu with no notation of items allowed under consumer advisory per menu. Discussed during permitting to either remove consumer advisory or notate items allowed under consumer advisory and inform customer those items are cooked per customer request (no exact verbage) per the menu. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General COmment- 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 meatballs, sausage and cole slaw covered in walk in cooler cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
General Comment- 3-501.13 Use approved thawing methods. Observed starbucks sandwiches "thawing" sitting on rolling rack at room temperature in back of house. PIC instructed employee to pull and place in to reach in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment- 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 storage on the floor in wine closet inhibiting cleaning of floor. |