| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Hand sink at bar did not have soap. Provided during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored above cooked wings and cooked burnt ends. Wings and ends were moved above raw meats during inspection. |
|
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 sheet trays of pork butts and brisket above 41F in walkin cooler from yesterday. All were discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pork butts, brisket, slaw, cooked cauliflower, cooked broccoli, and cut lettuce from previous day without date mark. Dated during inspection.
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 BBQ butter (made with unsalted butter) beyond 7 days. Discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed TB-disinfectant (quat based but over 400ppm) stored on top of reachin cooler. Relocated. Be sure to use food grade approved sanitizer on food contact surfaces. If this cleaner is used, it must be washed off and a sanitizer shall be used afterwards. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Pork butts and brisket likely need to be cut in half or more when placing in walkin cooler to rapidly cool down. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 dry rubs and bottles sauces without labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed breading, panko, and salt left open in dry storage. Be sure to cover/seal when storing. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. Separate to air dry. |
|
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. One chef base cooler and one prep unit were not functional. Repair. |
|
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. Shelving in prep unit by wood cutting board had debris built up. Clean shelving.
Observed top of can opener blade heavily soiled. Pulled to be cleaned. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and items above prep unit and on top of dry rub. Relocated.
6-303.11 Intensity-Lighting - C Replace bulbs in walkin cooler strip lighting as they have dimmed. You must have 10 foot candles of light in walkin cooler at all areas. |