| 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 open bottle of gatorade stored above packaged beverages for restaurant. CDI: Beverage discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm chlorine residual during inspection. PIC made call for maintainence during inspection. EcoLab rep arrived on site for repairs during inspection and after maintainence, machine produced a 100 ppm chlorine residual. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 facility cooling grits and tomato hash from breakfast in the reach in unit in front of house. Grits were over 80F more than 2 hours after cooling began. Facility should not be attempting to cool any hot or prepared foods. CDI: Grits and tomato hash voluntarily discarded. REPEAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pinto beans and gnocci hot holding below 135F. CDI: Both items reheated to 165F on hot plates and returned to hot holding. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top unit (salmon patties, sliced meat, etc) holding above 45F. PIC stated that the items had been in the unit all morning. CDI: Out of temperature TCS foods were voluntarily discarded. REPEAT. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory using an asterisk that is also used to denote gluten free items and where a protein may be added. Update advisory to ensure that the disclosure marking is unique to the consumer advisory and eliminate ambiguity. Additionally, the reminder text is missing verbage linking the disclosure symbol to the text at the bottom of the menu. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
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 grits, tomato hash, and soup cooling in the front of house reach in. CDI: Breakfast products voluntarily discarded and soup sent to commissary kitchen for cooling. REPEAT.
Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked; cooling hot foods is not approved at this establishment. |
|
42
|
0
|
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 plastic container wet nested on rack above the heating equipment. CDI: Containers unstacked to facilitate air drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at bar area with lip contact surface exposed. |