| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one handsink at back by dish area blocked by fan and another one on prep line blocked by speed rack. CDI: items relocated hand handsinks made accessible.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at one of the handsinks at the bar. CDI: soap made available. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed mechanical dishmachine in kitchen and at bar area measured 0ppm chlorine. Ecolab was called out and was on site while EHS typed up. CDI: both dishmachines were repaired by technician and now concentration observed at 100ppm. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sheet tray of pork and mashed potatoes made yesterday without date mark inside WIC. CDI: items properly dated.
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 incorrect date on tomatoes and dates that had rubbed off on noodles and potatoes inside sides cooler. CDI: proper dates placed on products made yesterday. Observed pork dated 9/11, roast beef dated 9/10, and ham dated 9/14 with expired dates past 7 days in 3-door back cooler. CDI: products were discarded. |
|
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 asterisk missing from brunch menu for undercooked items served.
VR by 10/2/21 |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed ground beef thawing under water that was 81F. CDI: ground beef moved to the cooler to thaw properly. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 no labels on bread crumbs, brown sugar, regular white sugar, and flour bins. CDI: bins were labeled properly. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT VIOLATION:
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at bar area. Discussion with PIC to contact pest control company for treatment. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet and soiled cloths stored on prep surfaces throughout kitchen. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT VIOLATION:
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 bowls stored inside breadcrumb and flour bins. Improvement noted. Scaled back points. No issue with utensils in room temp water on this 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 some pans wet stacked on back dish shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food stored directly on top of charcuterie wooden boards some that are not in good repaired. Some of the wood observed cracking and slightly damaged.
4-501.11 Maintain equipment in good repair. Observed shelving in WIC starting to rust. |