| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper stored as clean with food debris remaining. CDI: removed and taken to dish area to be cleaned.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed pink residue near chute of ice machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at bar not dispensing sanitizer at proper strength - 0ppm. CDI: Facility will use kitchen dishmachine to sanitize dishes. Ecolab set to make a visit for repair today.
Will make a compliance visit to ensure bar dishmachine is working properly. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 macaroni and cheese inside salad cooler that had expired past 7 days. CDI: product discarded. This was the only product that was out of date. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
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 no times documented for cheese pizza by the slice held on TPHC. CDI: time was marked on clipboard documenting time in and time out. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed no label on one of the chemical bottles at the bar. CDI: bottle was labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 romaine lettuce mix in deep plastic containers at 52F cooling inside walk-in cooler while tightly covered in plastic. CDI: lettuce mix separated into more shallow portion and uncovered. Observed steak that was cooling inside pizza cooler. Observed tomato and lettuce cooling inside top of salad cooler. CDI: product moved to the walk-in cooler to rapid cool prior to placing inside unit. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no food thermometer available fort checking food temperatures.
VR required in 10 days to ensure thermometer is provided. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles not labeled at cook area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer buckets with low concentration of 0 -50ppm. CDI: sanitizer changed out to proper concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans at dish area wet stacked. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
General Comment:
5-103.11 Capacity-Quantity and Availability - PF. Observed cold water on handsink with foot pedal not working. CDI: work order sent in to repair sink. Observed several other handsink in close proximity that can be used for proper handwashing. |