| 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 an employee drink stored on the prep counter. CDI-The drink was removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf
Observed hand sinks not reaching at least 100F hot water. A VERIFICATION VISIT WILL BE MADE BY 8-9-2019 TO ENSURE THAT THE HAND SINKS ARE REACHING REQUIRED TEMPERATURES.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed water jars stored in the hand sink at the bar. CDI-The jars were removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the bar hand sink. CDI-Paper towels were brought out. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed shellstock tags not in chronological order in the folder. CDI-The manager had the tags ordered properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed ground beef stored above raw steak in the meat walk in cooler. CDI-The ground beef was moved to the bottom shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed different types of charcuterie (purchased) stored below raw steaks, and raw eggs stored above butter and different food items in the meat walk in cooler, and raw eggs stored above food items in the front 2-door RI cooler. CDI-All items were reorganized to allow for proper food storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF
Observed dish machine not reaching required temperatures of 180F as it enters the manifold. CDI-ECOLAB was able to make a visit during the inspection and reset the booster heater. After the reset the dish machine was now reading at required temperatures. |
|
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
Observed the salad prep cooler (pull through cooler), the front raw steak cooler, spinach on the counter and several items on ice holding above 41F. CDI-All items were removed and placed reach in coolers to maintain temperatures. REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed calamari thawing under running water of 84F. When food product is thawing under running water, it must be 70F or below. |
|
36
|
1
|
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 several gnats/fruit flies in the facility. Increase pest control methods. |
|
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 a scoop with a missing handle stored in the sugar bin. CDI-The scoop was removed. |
|
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 equipment stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |
|
45
|
1
|
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 several cooler doors, oven doors, and utensil drawers that do not properly close or open. The cooler door and oven doors are being kept shut by cloths. Needs repair.
Observed a missing light bulb in the cookline hood vents. Have a light bulb added.
*The damaged doors are causing some of the cold holding problems seen today. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF
Observed temperatures not reaching up to 160F for the wash solution at the dish machine. CDI-ECOLAB came out and was able to reset the booster heater and is now properly reading and reaching required temperatures. |
|
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 buildup on the shelving in the meat walk in cooler. Have cleaned. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed no hot water at the facility except for at the dish machine. Temperatures are only reaching to about 85F at the 3-compartment sink, prep sinks, and the hand sinks. A VERIFICATION VISIT WILL BE MADE ON FRIDAY 8/9/2019 TO VERIFY ADEQUATE HOT WATER AT ALL SINKS.
*Facility not closed today due to adequate hot water coming to the dish machine. Equipment can be properly washed, rinsed, and sanitized through the dish machine. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed several leaks to the plumbing at the prep sink and the plumbing at the sink with the spray hose at the dish machine. Also observed the hand sink at the bar not properly draining. Needs repair.
Observed the floor drain at the 3-compartment sink not keeping up with demands from the sink. Overflow is occurring. There is a clog in the piping which is causing this overflow. Manager explained that they are waiting on the owner of the building to have the clogged piping repaired. Needs repair. |