| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no employee handwashing sign posted at bar handsink. CDI - EHS provided sign for posting today. -0- |
|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Receive foods at required temperatures during food deliveries. Observed lettuce mix received at 49F today. When this was discovered, delivery driver was gone. CDI - PIC cooled product and EHS reminded PIC to ensure proper temperatures during food deliveries for food safety. -1- |
|
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 oil and garlic mix and unsalted butter stored at room temperature today. Per PIC, these items are held out at room temperature and discarded after lunch service. CDI - PIC given TPHC procedure today. Ensure completed TPHC procedure is available in-house for future inspections. -1- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed clean mixer and dry goods stored directly beneath butane containers on dry storage shelf near kitchen entrance. CDI - PIC moved to chem storage. Observed spray bottles of sanitizer and cleaning agents hanging on side of shelf in kitchen and in bar without labeling. CDI - PIC labeled these during inspection. -1- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tightly lidded cut tomatoes cooling in prep cooler and double wrapped pasta salad cooling in downstairs reach in cooler. CDI - PIC loosened wrapping and EHS educated PIC about providing air flow to help TCS foods cool faster. Both items cooling rapidly after unwrapping. Observed overstocked hummus, cut tomatoes and other TCS foods in flip top above 41F. CDI - PIC reduced portions and discarded all parts of food containers above 41F. -.5- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
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 flour, house made oils and other items in prep unit without label of common name. -0- |
|
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 flying insects in bar and kitchen. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed to-go orders stored in receiving area subject to air from soiled cooling fan. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 (B)(1)Wiping Cloths, Use Limitation - C Wiping cloths used for wiping equipment shall be stored in sanitizer between uses and used for no other purpose. Observed wiping cloth used to wipe tongs used to also handle hot cooking surfaces, stored on cutting board between uses. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen and aprons stored directly under sprinkler system water lines in downstairs storage area. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use containers and supplies stored in downstairs storage area directly under sprinkler system water lines. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed strainer used for hummus with deep impressions and areas that are crinkled, making the item no longer smooth and easily cleanable.
4-501.11 Maintain equipment in good repair. Observed split gasket on prep unit. Per PIC, these split gaskets are on order and will be repaired soon. -1- POINTS NOT ESCALATED TODAY AS SPLIT GASKET WAS THE ONLY ITEM ON LAST INSPECTION AND IS IN PROCESS FOR REPAIRS. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on cover and fan blade of cooling cover. -.5- REPEAT |
|
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 heavy buildup on cross ventilation vent in can wash area. Clean. -0- |