| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 in a container on a rack above raw ground beef in a container. EHS did not observed any physical cross contamination. CDI- PIC was able to re-arrange
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored on a rack in the walk in above RTE meat loaf. EHS did not observe any physical cross contamination. CDI- PIC was able tore-arrange the storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed diced tomatoes (51F), salsa (50F), chopped lettuce (50F), sliced tomatoes (47F), cooked onions (51F), pasta (51F), baked potatoes (51F), pimento cheese (50F), and cheese (50F) in the make top unit all above 45F. Unit functioning at 50F. CDI- PIC voluntarily discarded the items. |
|
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 a gallon of milk dated for 11/15, a large bus tub of chicken wings dated for 11/17, and a bus tub of wings dated 11/24 and at 44F in the walk in. CDI- PIC voluntarily discarded the items. |
|
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. -Pf- Observed pork belly, diced tomatoes and cut lettuce in a make top unit at 57F. According to an employee the items were prepared no more than 30 mins prior to the inspection. Ensure TCS foods are cooled to 41F before put into service. CDI- PIC was able to move these items to the walk in cooler to quickly cool these items. 30 mins of cooling EHS observed these items at 47F. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open during the inspection. Also observed several holes throughout the back entrance wall in need of sealing. |
|
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 several boxes of food stored on the floor in the dry storage area. |
|
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 in use utensils stored on the handle of the oven. When oven is open these items may come in contact with the floor. |
|
45
|
1
|
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 inside of reach in coolers with damage to bottoms. Also observed a make top unit functioning at 50F. Facility has discontinued the use of the unit. Facility has enough cold holding equipment to properly hold TCS foods at or below 45F. |
|
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 the inside of cold holding equipment, gaskets of cold holding equipment, racks, and cookline equipment in need of cleaning do to food debris build up and grease residue build up. Clean these items as often as needed to reduce and prevent the build up. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P- Observed bar ice machine without a proper air gap. The air gap shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm/ 1 inch. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed some floors and walls unfinished throughout the facility.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.- Observed coved based molding missing from bar, kitchen, and can wash area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed ceiling and floor damage in the bar (floor) and kitchen areas. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed four lights in the kitchen without proper shielding or facility management was unable to ensure they were shatter-resistant.
6-303.11 Intensity-Lighting - C- Provide 50ft candles of light at each ice machine chest. Also provide 10 ft candles of light in dry storage closet. |