| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Papertowels provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at bar not working. CDI: Batteries replaced and dispenser is now functional.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed berries in handsink. Ensure handsink is only used for hand washing. CDI: Sink cleaned. NOTE: Observed brown build up on server station handsink. Ensure sink is properly cleaned and monitor to ensure no tea or other drinks are dumped here. REPEAT VIOLATION |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of small ice machine with some pink build up. |
|
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 blanched broccoli cooked yesterday in reach in still above 41F. CDI: Product voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut lettuce cooling in walk in at a rate of 0F/min. CDI: Lettuce was spread out and uncovered and cooled correctly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 no date mark on items in salad prep top or on pimento cheese on line. CDI: Products properly date marked. |
|
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 broccoli and lettuce cooling while tightly covered. Broccoli was cooling in reach in cooler. Lettuce was also in a deep container. CDI: Broccoli voluntarily discarded. Lettuce was spread out and uncovered. REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 no label on dry spices (salt, etc) and squeeze bottles (water and oil). CDI: Products were properly labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and containers stored on tall silver rack between handsink and 3-comp with no splash guard between dirty side of drain board and rack. EHS suggested hanging plexiglass along the side at the dish area to protect dishes from spatter, and fastening at the top for easy cleaning.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans. CDI: Pans separated. |
|
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 gaskets throughout facility in need of replacing including on main walk in cooler and prep coolers throughout line. PIC stated that new gaskets have been ordered but have not arrived yet. |
|
47
|
0.50
|
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 equipment throughout bar area with sticky residue and build up. Ensure more thorough and frequent cleaning of some hard to reach areas (sides of dish machine, underside of paper towel holder, side of coolers, cooler doors/handles, etc) |