| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened employee beverage in the reach in prep cooler. CDI - PIC relocated to the bottom shelf of the unit to prevent contamination. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dishmachine and prep area handsink. CDI - PIC provided paper towels. -REPEAT- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “clean” slicer with food debris from the night before.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the sanitizing basin at 100 ppm of quat and was dirty.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the bar heat sanitizing dishmachine not properly heat sanitizing. Thermal plate reach 134F. Call for repair. Facility will use the main dishmachine temporarily.Verification visit required to ensure compliance. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 meatballs cooled from the night before at 46F this afternoon. CDI - PIC voluntarily discarded the meatballs. -REPEAT- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork belly at 47F in the cooler drawers at cookline. Prepped a couple days ago. CDI - PIC voluntarily discarded. Improvement from the previous inspection will keep at half demerits. |
|
21
|
0
|
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 boquerse, ricotta without date marking. CDI - PIC properly date marked the product, able to determine when the products were prepared. Improvement in date marking from the previous inspection, keep at half demerits. -REPEAT- |
|
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 Observed cooked potatoes just prepped placed into the reach cooler at 43F, not Observed just prepped baked carrots in prep reach in cooler at 93F in a deep pan. CDI - PIC placed cooked potatoes in the walk in cooler to cool rapidly. Carrots were placed on a sheet pan to rapidly cool. Meatballs were voluntarily discarded. -REPEAT- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the bar dishmachine area and in the dry storage room. Contact your pest control to assist in resolving and seeking the source. |
|
47
|
0.50
|
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 gaskets in need of cleaning throughout facility. Observed ice machine scoop holders and interior panels accumulating residue in the holders. Clean and maintain. -REPEAT. |