| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork belly stored above RTE chicken wings in flip top unit. CDI - Pork relocated to correct storage.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground beef stored above raw pork in 1 door reach in cooler. CDI - Pork relocated to correct storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Bar glass machine producing 0 ppm chlorine sanitizer. CDI - PIC fixed issue; sanitizer providing at least 100 ppm sanitizer.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed chute in ice machine with significant build up in need of cleaning. Observed soda nozzles at bar with build up. Increase cleaning frequency. REPEAT. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 container of Alfredo cooling at a rate of .47. CDI - Alfredo placed into ice bath and began active stirring. REPEAT. *Points kept the same due to overall improvement in cooked to cool items compliance*
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 ranch cooling with 1 degree change within 40 minutes. CDI - PIC removed lid and placed on shelf inside walk in cooler to cool rapidly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara and spinach dip holding at 46F in low reach in cooler. CDI - Both containers discarded. REPEAT. *Points kept at half due to significant improvement in overall cold holding throughout facility* |
|
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 baked potatoes and sweet chili aioli with date mark of 10/17; time/temperature window has expired. CDI - PIC discarded both items.
Observed buffalo chicken dip date marked for 10/15. After further investigation, PIC stated it was made on 10/27. CDI - Employee correctly date marked item. |
|
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 disclosure asterisk needed for breakfast burger (brunch menu), blackened salmon, and beef tenderloin. Verification required within 10 days of inspection. |
|
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 Alfredo cooling in large container in walk in cooler, whisk placed in container but did not observed any frequency stirring. CDI - Container placed in ice bath and employee began actively stirring.
Observed ranch cooling on bottom shelf of reach in cooler with lid tightly closed. CDI - PIC relocated to walk in cooler and removed lid to cool rapidly. REPEAT. *Points kept at half due to repaired walk in cooler since last inspection* |
|
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 metal pans wet stacked on dish shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in coolers throughout kitchen. Observed rusted shelving throughout facility. Observed damage to door and gasket on drop in freezer located upstairs. Repair/replace as necessary. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 stained ceiling tiles throughout kitchen. Observed damage to tiling in front of walk in cooler. Observed damaged tile in upstairs storage/cooler room. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup and food at 3 comp sink with clean dishes. REPEAT. *Points kept at zero due to improvement in employee items in cold hold units* |