| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed bartender turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels supplied at handwashing sink. CDI, towels supplied. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed potatoe cooling at 53 degrees F at 2:02pm and remained at 53 degrees F at 2:46pm in deep containers portioned in walk in cooler. CDI, potatoe relocated to shallow sheet pans in walk in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed ambient air cooler of dessert cooler at 61 degrees F. Milk and flan was at 53 degrees F. CDI, items voluntarily discarded by PIC. Observed prep cooler at line not maintaining TCS foods at 41 degrees F and observed chorizo, cheese, kale, corn puree, beef above 41 degrees F. See temperature observations above. Observed ice buildup in near cooler. Operator contacted Day and Night Refrigeration to schedule maintenance while on-site. TPHC form given to operator to use until equipment repaired. Visit needed to ensure long term compliance for cold holding and repair of units on line. |
|
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. -Observed potatoe cooling at 53 degrees F at 2:02pm and remained at 53 degrees F at 2:46pm in deep containers portioned in walk in cooler. CDI, potatoe relocated to shallow sheet pans in walk in cooler.Pf - Obsered sauce cooling in deep container in walk in cooler. CDI and proper cooling methods discussed with PIC. |
|
41
|
0.50
|
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 stored in holster collecting water. Observed knives wedged in soiled area along front prep line. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed lids and plastic containers wet stacked at dishwashing area. Repeat. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service articles stored on ground at storage area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - - Observed torn gasket on door of prep cooler. Observed ice buildup and cooler not maintaining TCS foods at prep line. |