| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used as dump sink in private party room. PIC was reminded that only bottled beer may be served here, or a receptacle for dumping liquids in must be obtained. REPEAT VIOLATION |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed employee portioning chicken with a strong, foul odor. CDI: PIC instructed employee to discard the chicken and open a fresh case to use. |
|
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 employee connect bleach sanitizer to quat dispenser. Quat was also added to the water by employee. CDI: Employee educated on how one sanitizer must be used at a time. Bleach sanitizer and quat sanitizer are not interchangeable and therefore canot be used as substitutes for one another in the sink dispenser. Employee drained water, and refilled sink with properly hand-diluted quat sanitizer. Dispenser needs to be fixed. VERIFICATION REQUIRED Observed dish machine at the main bar not pulling sanitizer. CDI: Ecolab tech came and repaired the machine during the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all food in walk in cooler above 41F but below 45F. Items in cooler moved to other coolers if possible. Remaining items will be kept for no more than 4 days. Observed TCS dressings/sauces in squeeze bottles in prep top cooler above 41F and 45F. CDI: Products rapidly cooled. EHS recommends keeping these items on TPHC, in the reach in portion of the cooler, or putting them on ice with the ice upand around the product. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 several trays and containers of wings date marked 3/8 in the walk in holding at 43F. All wings voluntarily discarded. Observed pico and garlic butter date marked for 3/8 and 3/9 respectively. CDI: Products voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding food items at 43F. Left walk in cooler fan was not functioning. PIC stated that the fan has been out since Monday and that a new part to fix it has been ordered. VERIFICATION REQUIRED |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed staff change out and fill sanitizer buckets upon arrival. Once buckets with wet cloths had been returned to the kitchen line, sanitizer concentration was checked by EHS. Sanitizer was 0ppm quat. CDI: Buckets refilled to proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 handle of scoop down in sugar in container. CDI: Scoop removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups and pans stored as clean. Part of the transitional permit is to add more drying space for 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 split gaskets on several reach in units. Observed walk in cooler floor in strike city cooler to be bowing, not smooth, and not easily cleanable due to diamond plating pulling up and exposed foam at entry way. This is part of the transitional permit. |
|
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 heavy accumulation of flour in pizza equipment and on hood vents. Clean at a frequency to prevent build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage in dry storage area. REPEAT VIOLATION Observed damaged baseboard tiles throughout kitchen. This is part of the transitional permit. |