| 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 handsink at the bar with perforated drink dump pan in it. Pan had ice, fruit, and straws. CDI: Dump pan relocated to dump sink |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in bar dish machine. Stock sanitizer solution was weak. CDI: New bottle of sanitizer provided.
NOTE: Try wrapping top of bottle with tube in it with plastic wrap to prevent evaporation of chlorine. |
|
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 mushrooms at 2 hours from cooking above 70F. Observed Brussel sprouts at 2 hours from cooking above 70F. CDI: Products rapidly cooled to below 70F within 20 min using alternative method. |
|
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 prep top cooler holding above 41F. CDI: All TCS items voluntarily discarded. Maintenance arrived during inspection to assess cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 no date mark on chicken. PIC stated that it was cooked Saturday. CDI: Chicken voluntarily discarded. All other items were properly date marked. REPEAT VIOLATION Significant improvements from previous inspection. |
|
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 no asterisk on beef tartar, lamb lollipops, or tuna poke. Observed no disclosure on menu. VERIFICATION REQUIRED REPEAT VIOLATION Previous violation corrected. |
|
31
|
0
|
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 brussel sprouts cooling while tightly covered in reach in cooler. Observed mushrooms cooling in prep top cooler. CDI: Items relocated and cooling method changed. |
|
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 no label on squeeze bottle with water. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout dirty dish shelving and back prep sink. EHS recommends increasing pest control frequency. REPEAT VIOLATION |
|
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 wet wiping cloth stored in bucket with no sanitizer. Observed wet wiping cloth stored on counter next to dump sink. |
|
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 pans wet stacked and stored as clean. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C Observed employee washing dishes and immediately sanitizing dishes. Dishes were not being rinsed. Dish sink was set up as first compartment for pre-rinse, second compartment for wash, and third compartment for sanitize. CDI: Employee educated and dishes rewashed. |
|
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 some minor build up on interior of cooler drawer freezer. |