| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Repeat non-compliance: Observed chopper collecting food debris. Observed stacked plastic containers with sticker residue. Observed stacked plastic containers holding food debris. Observed slicer blade stored as clean with blade in-between wall and magnetic knife holder, not a cleanable area. CDI - items rewashed.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. **Improvement from previous inspection |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed items in single door stand up cooler over 45 degrees including oil and garlic, cauliflower balls, cauliflower crusts. CDI - cooled to 42 degrees during inspection, garlic and oil discarded. Observed watermelon holding at 49 degrees on cold hold. CDI - discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat non-compliance: Observed oil and garlic mixture past 7 day date mark. Observed mozzarella past 7 day date mark. CDI - discarded.
Observed watermelon not dated in walk in cooler. CDI -dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed time documents redone, not complete. CDI - gave documents and filled out.
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 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Repeat non-compliance: Observed cheese in pan at 5 hours at 51 degrees 60 degrees an hour before, moved to cool in shallow pans in freezer.
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 **Improvement from previous inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Observed thermometric present not a thin probe.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Observed sanitizer in bucket in kitchen below 150 ppm. Observed sanitizer buckets on floor at bars.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed single service cups at bars with mouth contact areas exposed.
4-502.13 Single-use and single-service articles may not be reused. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed floor damaged in the bar area at The Lounge private room.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |