| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink in the dishroom with a scrub pad and bowl inside. Removed during the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and sauce squeeze bottles with build up left attached.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chemical sanitizer in the bar area was not actively sanitizing during wash cycle due to priming of the machine needed. (CDI)
4-602.11(E)(4)(b) Clean the equipment and utensils used with non TCS foods as required to avoid contamination. Observed ice machine with pink slime and microbial growth buildup left attached to the white board. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 quick pickle egg plant not meeting cooling time parameters. Egg plant was 102F when the first temperature was taken and 90F after 50 minutes when the second temperature was taken. Food was placed in the freezer to cool at a faster rate. (CDI) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods above 41F temperature threshold for cold holding. Foods in between 42-45F were cooled. Foods over 45F were discarded during the inspection. |
|
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 smoked tomatoes ithat were placed inside of prep unit after not fully cooling. Foods was moved to walk in cooler to cool at a faster rate. Observed egg plant in a bulk container cooling in the walk in. Egg plant needs to be broken down in smaller portion or cooled with the use of an ice wand to meet needed temperature cooling thresholds. Placed in walk in freezer. WIngs were observed cooli8ng inide of plastic bags tightly wrapped with no way for air to escape. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C Flies observed in dish area. Be vigilant in efforts to control the spread of pests. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed multiple employees without hats or hairnets present preparing foods. |
|
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 utensil stored inside of 87F water. Water was discarded and utensils was stored dry. (CDI) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed single service items stored on the floor in t he dyr storage area.
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method to ensure dishes air dry effectively. Observed an employee using dry towel to dry dishes. |
|
45
|
0
|
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 prep unit maintaining foods at 50+ degrees during inspection. Observed broken plastic bin containers. Discard these bins as needed. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken dumpster lid and dumpster doors left open.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing. Replace missing drain plug, broken lid, and close dumpster doors to prevent possible attraction or harborage of pests. |