| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks.-Pf. Observed tall trash can pushed in front of line area hand sink blocking access. PIC relocated trash can however it was again observed pushed in front of the hand sink. CDI - PIC removed trash can and to replace with smaller trash can that will not impede access. REPEAT |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw ground beef stored directly over raw scallops in line cooler. CDI - PIC moved ground beef to bottom shelf. |
|
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 both sanitizer spray bottles in kitchen with 0ppm quat concentration. Observed employee using one bottle with 0ppm concentration to sanitize work surface. CDI - PIC replaced with sanitizer at 200ppm quat. Use test strips to check sanitizer frequently. Replace sanitizer when concentration is out of compliance. |
|
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 blanched fries cooling in walk in cooler at 70f at 3:20 pm and at 66f at 4:00 pm. Fries cooling at rate of 6 degrees per hour which is not sufficient to reach 41f within 4 hours. CDI - PIC spread onto multiple sheet pans to quickly chill. Fries were observed to be less than 41f at end of 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 Peruvian bean dish and cooked carrots in line cooler with temperatures of 43f. CDI - PIC discarded. All their foods in cooler found to be below 41f and unit with an ambient air temp of 32f. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed blanched fried cooling in deep pile on sheet pan in walk in cooler. CDI - PIC spread pile of fries into thin layers on multiple sheet pans to facilitate quick chill. Use methods that allow food to cool quickly. Do not pile blanched fries in deep layers to cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed multiple small fly traps sitting on countertops in bar area. Contact PCO for pest control needs. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 multiple utensils stored in standing room temperature water for use at line area. Do not store utensils in standing water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed multiple clean utensils stored in unclean container in back area. Store clean utensils in clean containers to prevent contamination. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall at dish area and on floors under food prep sink. |