| 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: Bar hand sink found with colander and other items in bowl.
6-301.11 Provide soap for handwashing at each handsink. -Pf: Soap dispenser not dispensing at bar hand sink.
CDI- soap provided. Sink bowl cleared for access. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: No letter of guarantee that salmon served under cooked is parasite free. Purveyor train 3Fish to US Foods. CDI- letter obtained from purveyor while on site. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Wall mounted potato chopper with dried food debris attached to food contact surface.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black and pink build-up on interior of ice machine, dripping on ice.. |
|
18
|
0
|
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: Found pickled cucumbers from a hot pickle process at 82 F from 2:00 pm. CDI- Pickles emptied into shallow pans to facilitate very rapid cooling. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items in walk-in cooler holding 43 F- 44F. Refer to temperature chart. Ambient of walk-in cooler is 41F. CDI-All items above 41 F voluntarily discarded. Call made for service.
Found cole slaw in holding unit on counter in front service area at 47 F. Hot pickles 43 F. Both voluntarily discarded. |
|
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: Facility has date marking system in place. Prep cooler at front counter lacking date marking on some small containers. CDI- followed dates back to large batch and allowed to date as all foods were below 41 F. |
|
31
|
1
|
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: Found hot pickles cooling in high volume liquid brine at 82 F after right at 2 hours, determined by time stamp on date label. |
|
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. Cooking oils bottles not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths being held in water instead of sanitizer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Area of damaged base tiles in walk-in cooler. Left wall after entry. |