| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several large storage containers stored directly in front of hand washing sink in kitchen, near prep sinks, blocking access. CDI, large storage containers were removed to allow access to hand washing sink. Observed bottle stored in hand washing sink at second floor bar. CDI, bottle was removed by PIC. Repeat
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handwashing sink in employee bathroom. CDI, paper towels were provided during inspection. |
|
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 45F. -P Observed mashed potatoes in walk in cooler above 45F. PIC stated mashed potatoes were cooked the night before and placed in cooler to cool over night. Mashed potatoes never reached 45F. CDI, PIC voluntarily discarded product. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 egg whites stored in under counter cooler, prepared on Monday prior to inspection, without date mark. CDI, egg whites were marked with correct date by PIC. **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 watermelon sauce, made in house, with date mark of October. CDI, PIC voluntarily discarded sauce. Observed food such as chicken, with date mark of 11/23. No foods had been prepared during inspection. Chicken was dated with date of day the product was removed from WIC. Employee did believed today was 10/23.
**3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed foods in walk in cooler holding temperature above 42F, with date mark of 11/17. |
|
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, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mashed potatoes cooling from night before in WIC. Mashed potatoes were stored in large metal pan, at bottom of speed rack. The top of metal pan was very close to the sheep pan above, not allowing for adequate air flow. CDI, mashed potatoes were voluntarily discarded by PIC. |
|
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 several squeeze bottles, and other working containers not labeled with common name. |
|
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 some fruit flies throughout the establishment. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. Repeat
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes of cups, and other utensils stored on the floor. |
|
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 service cups stored on the floor. Observed single service cups stored in direct customer path way, outside of lining or protective sleeve. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available to measure quat sanitizer concentration. CDI, test strips were provided by EHS, PIC has order new test strips. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash collecting around dumpster, observed old drink coolers and other equipment left out near dumpster. Dumpster area shared with 5 other restaurants. |