| 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 cutting jalapenos with bare hands and placing them in a plastic container to be used for drinks at the bar. Ready to eat food cannot be contacted with bare hands. Ensure all employees are aware they cannot touch ready to eat food with bare hands and must use gloves or some other type of protective barrier. CDI (corrected during inspection)- Employee instructed not to touch ready to eat food with bare hands. Jalapenos voluntarily discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink blocked by a trash can. Be sure nothing is placed in front of handsinks. Handsinks must be accessible at times. CDI- Trash can moved.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at one of the bar handsinks. All handsinks establishment was permitted with must have a handwashing sign. CDI- Handwashing sign provided to establishment today. -0- |
|
14
|
0
|
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 Observed several utensils/equipment stored as clean with food debris/residue. Ensure all utensils and equipment are clean to sight and touch before storing as clean. CDI- All dirty items moved to ware washing area. -0- |
|
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 cheese bechamel in the walk in freezer that was 87F at 11:00 AM. Cheese began cooling at 8:30 AM. TCS foods must reach 70F within two hours. Cheese had not been stirred and was in a large pan. Observed 8 large bags of collard greens from yesterday ranging between 47F - 52F. Collard greens had been in the walk in cooler since yesterday. Ensure all TCS foods cool within the proper cooling parameters. Discussed using cooling logs with facility management. CDI- Cheese bechamel and collard green voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of pulled pork, 2 trays of brisket, and chicken all hot holding below 135F. Items were being held in different hot boxes throughout facility. All other items in hot boxes and shams were 135F or above. Ensure TCS foods are heated to the correct temperature before placing in hot holding. CDI- All items reheated to 165F or above. REPEAT VIOLATION. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 chicken wings dated 11/23 in the reach in cooler and cooked onions in the walk in cooler dated 11/27. Both items had passed the allowed time/temperature window. TCS foods held at 41F or below have a 7 day shelf life. TCS foods held between 41F - 45F have a 4 day shelf life. Ensure all TCS foods are discarded when they have expired. CDI- Wings and onions voluntarily discarded. REPEAT VIOLATION. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed santizer buckets with no label. CDI- Buckets properly labeled. -0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 cheese bechamel at 87F after 2 hours, 8 bags of collard greens between 47F - 52F from yesterday, and a large covered container of man n cheese that was cooked this morning cooling in the walk in cooler. Cheese bechamel was in a large pan and had not been stirred during the cooling process. It was determined collard greens were placed in bags and sealed before they had properly cooled. PIC stated man n cheese was not normally cooled in a large plastic container with a lid. CDI- Cheese bechamel and collard greens voluntarily discarded. Mac n cheese was moved to a larger metal pan with no lid and placed in the walk in freezer for rapid cooling. -0- |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a squirt bottle of oil, a large container of sugar, and a large container of flour with no label. Be sure to label all containers of items that are not easily identifiable. CDI- PIC had employee label oil, sugar, and flour. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in
need of being resurfaced/replaced, they are no longer easily cleanable. Make sure to keep in good repair. REPEAT VIOLATION. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 an accumulation of dust on the ceiling over the main line prep area. Ceiling needs cleaning and cleaning frequency increased. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers. Observed employee jackets and bags stored in/on an open box of single service napkins. Store employee items in areas contamination cannot occur. CDI- Employee items relocated. -0- |