| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish area handsink blocked by rack of glasses and trashcan; and a chemical bottle stored in the sink. CDI: Items relocated to clear path to handsink. This area of the kitchen was not in use during the inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Towels provided. Drink napkins were within reach of the handsink and could be used. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw sausage in walk in. CDI: Items rearranged. |
|
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 41F. -P Observed hard boiled eggs (0F/min), honey mustard (0F/min)and queso(83F at 1hour 50 min) cooling below required rates. CDI: Queso relocated to the freezer and cooled to 70F within the 2 hour period, ice added to hard boiled eggs, Honey mustard separated into thin portions. EHS recommends spreading out prep so that items can cool quicker by not overloading cooler and items can be spread out more. EHS also recommends cooling as many items as possible when they are not TCS before making them TCS (ex: whole tomatoes before they are diced; mayonaise and mustard before making honey mustard; all ingredients for pico before mixing pico) |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many items throughout facility holding above 41F. Products in 3 of 4 prep top units holding above 41F. CDI: All products from lunch time voluntarily discarded. Items stocked within the last hour were moved to the walk in to rapidly cool. Refrigeration person was contacted during inspection and arrived at the end. VERIFICATION REQUIRED REPEAT VIOLATION |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "two eggs" on the sideways portion of the menu with no asterisk that PIC stated are offered undercooked. VERIFICATION REQUIRED |
|
31
|
0.50
|
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 various items throughout facility including but not limited to tomatoes, honey mustard, hard boiled eggs, and queso cooling in deep containers. Observed many of these products were also tightly covered. CDI: Items split up and vented for cooling. Queso stirred and relocated to freezer. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle stored in ice in ice machine. CDI: Ice scoop removed and washed. |
|
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 split gasket on two reach in cooler doors of prep units on line. PIC stated that new gaskets have already been quoted. Observed racks in the walk in cooler with peeling paint and some rust. |
|
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 interiors of reach in coolers at bar and the compressors of coolers in the kitchen with build up. |