| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glass stored in basin of handsink at beginning of inspection. Per PIC, this glass is inverted nightly for bar fly protection. CDI - EHS reminded PIC to maintain access to handsinks during all hours of operation. Glass removed. Observed bar handsink upstairs blocked by bowl and other eating utensils. CDI - These items were removed. -1-
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in restrooms used by staff nor in upstairs bar at handsink. CDI - PIC emailed handwashing sign today. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lime, lemon and other produce stored above RTE foods in reach in cooler near 3-comp sink. CDI - PIC rearranged storage order. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low sanitizer concentration in upstairs bar dish machine after running unit 3 times. VR no later than 08/16/2021 to ensure bar dish machine reaches appropriate chlorine sanitizer concentrations. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in upstairs bar prep and cheeses in downstairs reach in cooler in baking station cold holding above 41F. Per PIC, facility does not know when cooler first registered out of temperature nor does facility currently do a morning temperature check of TCS foods. PIC voluntarily discarded all TCS foods above 41F. EHS provided Product Disposition sheet to PIC via email. VR no later than 08/16/2021 to ensure all TCS foods cold holding at or below 41F. -1.5- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed butane chemicals and insecticides stored above prep surfaces in both kitchens. CDI - PIC moved these to another location. -1- |
|
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 tomato pie cooling at ambient room temperature for about 30 minutes and then placed in bakery case upstairs at 93F. CDI - PIC moved this to reach in cooler and monitored for cooling. -.5- |
|
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 seasoning at prep station in use without label identifying contents. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in both bars. -0- |
|
43
|
0
|
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 box of disposable spoons stored directly on floor in upstairs receiving area below bus tub of soiled dishes. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board at prep station in downstairs kitchen. Resurface or replace. -1- REPEAT
4-501.11 Maintain equipment in good repair. Observed split gasket on prep cooler in downstairs kitchen. |
|
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 dust buildup on cooling fan near baking station. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaks at 3-comp sink faucet and can wash at backflow preventer. -0- |