| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 1.5 pts.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food equipment including can opener, lemon wedger, potato slicer, and veggie chopper stored as clean with visible food debris remaining. CDI: removed from shelf and stored at dish machine area for recleaning. Observed build-up inside ice machine. CDI: cleaned during inspection. Observed date mark labels and residue remaining on pans stacked on dish shelf. CDI: pans removed for recleaning. |
|
18
|
1.50
|
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. 1.5 pts.
Observed a large stock pot of veggie stock and a large container of queso cooling in walk-in from overnight above 45F (see temp chart). Products did not meet proper cooling parameters. CDI: products discarded. Observed a large container of pulled chicken also cooling overnight at 50F inside walk-in cooler. CDI: Product discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat: 1.5 pts.
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 2 containers of avocado ranch dressing dated 8/29 and 9/4 and a container of black beans dated 9/14 in walk-in cooler with expired 7 day dates. CDI: all products discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
Yes |
General Comment: 0 pts.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at dish sink, coming out of dispenser, and in red buckets too strong above 400ppm as indicated by testing strips. CDI: sanitizing solution was diluted. Dispener needs to be checked.
Verification required by 10/5/17 |
|
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 a large pot of veggie stock, a large container of queso, and a large container of pulled chicken tightly wrapped and covered cooling inside walk-in cooler. CDI: products discarded; discussed proper cooling methods with PIC and GM. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 pt. Observed several drain flies at bar area and inside kitchen. Pest control will be notified and proper cleaning will be done especially at the bar. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment: 0 pts.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 1 sanitizing solution bucket stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 0 pts.
4-501.11 Maintain equipment in good repair. Observed prep cooler gaskets torn.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non NSF chest freezer in kitchen.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards stored in kitchen. |