| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks left out on prep surfaces and overtop of prep area flip tops. Items were all discarded by PIC. Do not store employee drinks above food or utensils, or in areas where they may contaminate such items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer container at the three compartment empty during inspection. Refilled by employee and correct concentration subsequently observed. Observed bar area dish machine that had been in use not dispensing any chlorine sanitizer ppm during inspection. Sanitizer line to the dish machine had been disconnected, was repaired by PIC during inspection. Subsequent ppm of chlorine sanitizer was observed to be in compliance. |
|
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 cooked tomatoes and heat treated beets left out in the prep area under no refrigeration or active cooling method for up to an hour and at temperatures less than 135F. Once items reach 135F, an active cooling method should be used to quickly cool the foods. Tomatoes and beets were placed in the freezer to rapidly cool, proper time/cooling rate observed after EHS intervention. |
|
21
|
0
|
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 chow chow container labelled for 3/12/18, which contains heat treated cabbage. Item was discarded by PIC as it had exceeded the 7 days allowed for storage at 41F or below. No other date marking issues observed. |
|
26
|
1
|
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 several various chemical spray bottles not labelled with the contents of the sprayer. Items were labelled during inspection. |
|
31
|
1
|
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 cooling process for hot foods involving leaving the items on a sheet rack in the prep area, with no active cooling method or temperature control utilized once the items hit 135F or less. EHS had PIC place the sheet pans into the walk in freezer, rapidly cooling the items to meet time/temperature requirements. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wiping cloths left out on prep surfaces including cutting boards and cooler surfaces. Items must be returned to a sanitizer bucket after use. Observed facility using wiping cloths as cutting board stops to prevent movement of the board during use. Facility should use a non-absorbant, cleanable surface such as a rubber mat for this as wiping cloths will absorb any moisture/contaminants from the cutting board process and become a vehicle of contamination. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one handle-less container stored directly in a dry goods flour container. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers in the clean dish area stored stacked on top of one another while wet. Items were un-stacked and allowed to dry by employees. |
|
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 items such as napkins on the floor of the upstairs storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed two burnt plastic food containers. Items were discarded during inspection by PIC.
4-501.11 Maintain equipment in good repair. Observed one damaged undergrill cooler gasket. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on the exterior of several large re-purposed food bucket containers. Sticker debris must be removed during the wash/rinse/sanitize process, as stickers are unable to be sanitized as they are not a clean surface. |