| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at bar with food debris in it. CDI: Handsink cleaned. REPEAT VIOLATION |
|
18
|
3
|
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 45F. -P Observed brisket cooling from yesterday night at 48F in walk in. CDI: Item voluntarily discarded. Observed beschamel cooling after 4 hours in prep top cooler and above 70F. CDI: Item voluntarily discarded. REPEAT VIOLATION |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - P Observed cooked cauliflower, goat cheese, and beets above 45F in prep top pizza cooler. Items were stored next to a sauce cooling in the prep top which caused them to rise in temperature. Observed tomato relish above 45F in prep cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 tomato relish prepared on 5/8 in walk in cooler. Items that were portioned in other prep coolers from that batch were labeled 5/9 and 5/10. Observed pickled onions prepared 5/7 in walk in cooler and dated 5/9 in prep cooler from same batch. Ensure original prep date is carried with the item. REPEAT VIOLATION
SIGNIFICANT IMPROVEMENT FROM PREVIOUS 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 beschamel cooling in prep top cooler. Observed pre-portioned salmon from the morning cooling in prep top cooler, while tightly wrapped. Observed sliced tomatoes and whipped cream cooling while tightly covered in walk in. Observed arugula cooling while tightly wrapped in reach in cooler. CDI: Items vented. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 lobster stock with no lid on it. Walk in has a leak. CDI: Items covered. Observed lettuces in "thank you" bags that are not food grade. CDI: Lettuce washed and stored in Lexan. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer below 50ppm quat with towel in it. CDI: Sanitizer bucket refilled. All other buckets were at proper concentration today. REPEAT VIOLATION Improvement from previous inspection |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes as they came out
of the dish washer. Observed wet stacked containers stored as clean. Items separated for air drying. REPEAT VIOLATION Improvement from previous inspection |
|
45
|
0
|
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 walk in cooler leaking from fan. REPEAT VIOLATION Previous equipment issue fixed. |