| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. REPEAT Observed employee personal water bottle being stored on prep table next to slicer. Observed employee drink being stored on top of salad prep top cooler. CDI: Drinks removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee clean slicer with soapy water where soapy water bucket was being stored in hand sink. CDI: Employee relocated soapy water bucket. EHS explained that hand sinks are considered unclean and they should be used for hand washing only. Observed bartender take measuring cup and rinse it in hand sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine reading at 10 ppm chlorine and then 0 ppm chlorine. VERIFICATION REQUIRED to ensure bar dish machine has been serviced. |
|
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 lettuce and sliced tomatoes cooling at a rate of 0 deg/min and 0.02 deg/min in walk-in cooler. CDI: items were left vented to quickly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads above 45F in salad prep cooler including romaine, mixed greens, and iceberg lettuce. Observed items above 45F in pizza prep coolers including bbq chicken, chicken, buffalo chicken, and ricotta cheese. CDI: PIC relocated items to walk-in to quickly cool as they had not been out of temperature for very long. EHS suggested keeping cooler lids in place during down hours. Observed sausage holding at 47F, beef at 48F, and marinara at 46F in pizza prep cooler drawers. Items were all in the front rows of drawers. CDI: items were relocated to walk-in cooler to quickly cool. PIC placed empty pans in front rows. Observed sandwich prep cooler to be out of order holding foods around 50F including ham, cooked mushrooms, cooked onions, tofu, sliced tomatoes, meatballs, chicken, cheese, cooked potatoes, etc. CDI: all items voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf REPEAT Observed consumer advisory asterik on menu to be the same asterisk that is used for "These items are so good they count as two ingredients." New menus have been ordered for this summer and will be on the way. |
|
31
|
0.50
|
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 pizza sauce cooling in large trash can sized container with lid upon arrival. Sauce was almost out of cooling window. EHS had employees relocate sauce to walk-in freezer and place ice wand in product to stir frequently to ensure drop in temperature. EHS suggested to make this a permanent procedure. Observed ground beef cooling with tightly wrapped plastic. Observed chicken wings cooling stacked, with lids in walk-in. CDi: PIC had employees spread chicken wings onto sheet pans. Observed sliced tomatoes and lettuce cooling stacked, with lids in walk-in. EHS advised PIC to leave items vented or uncovered during cooling process to release heat and allow cold air to circulate. |
|
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 spice shakers without labeling throughout kitchen. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping clothes being stored over the fill line of sanitizer buckets. Observd sanitizer bucket being stored under the hand sink of server station. CDI: sanitizer bucket relocated from under sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed sandwich prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure sandwich prep cooler is capable of holding foods at 45F or below. (41F or beow after January 1, 2018).
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. REPEAT Observed cutting boards on prep top coolers with cuts and discoloration.
CONTINUED FROM #20 Observed garlic in water with label "refrigerate after opening" at 83F on counter. CDI: garlic voluntarily discarded. PIC stated garlic will be kept cold from now on. New 41F poster left with PIC. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on hood vents above ovens. PIC stated this is scheduled for tomorrow. |