| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at handwashing sink at bar. CDI, towels supplied during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwaves heavily soiled. Repeat. |
|
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 41F. -P - Observed at 11:54 kale slaw cooling in deep covered container at 53 degrees F and pasta cooling in deep container at 62 degrees F. At 12:29 pasta was at 60 degrees F and kale salad was at 51 degrees F. Cooling rate calculation showed that method not effective at reaching proper cooling parameters. CDI, foods transferred to shallow uncovered pan in WIF / WIC to rapidly cool. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed housemade buttermilk dressing cold holding between 48-52 degrees F in dessert / dressing cooler low reach in. Observed lettuce overstacked in prep cooler at 61 degrees F. CDI, lettuce recently placed in unit according to PIC and relocated to WIC to cool. housemade buttermilk based dressings voluntarily discarded by PIC. |
|
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. -Observed at 11:54 kale slaw cooling in deep covered container at 53 degrees F and pasta cooling in deep container at 62 degrees F. At 12:29 pasta was at 60 degrees F and kale salad was at 51 degrees F. Cooling rate calculation showed that method not effective at reaching proper cooling parameters. CDI, foods transferred to shallow uncovered pan in WIF / WIC to rapidly cool. Pf - |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 shaker containers not labeled by common name of ingredients. Repeat. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being wet stacked. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top prep cooler on near end of line not being used and not in working order. PIC stated scheduled for repair. Observed low reach in dessert / dressing refrigerator with ambient air temperature of 48 degrees F and not maintaining TCS foods at 41 degrees F. Long term compliance visit needed to ensure calibration / repair of unit. |