| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food handler at the cookline switch to different taks from prepping food to putting stock away without hand washing. CDI- provided education on hand washing. Employee complied. |
|
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 Observed handwashing sink at the cookline being blocked with a pizza paddle. CDI- Provided education and pizza paddle was removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar handsink on the second floor without soap. CDI- soap was provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the second floor bar handsink. CDI- Paper towels were provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple tongs at the warewashing area stored as clean with food debris. CDI- untensils rewashed.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed first floor bar closest to kitchen and second floor bar, dishmachine sanitizer concentration at 0 ppm. Verification visit required. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese at 120. Beer cheese was then reheated, temped at hot holding at 133 so it was voluntarily discarded. Observed garlic unsalted butter sitting at room temperature. CDI- Garlic butter was placed in the walk-in cooler to cool down. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic oil on the dry food shelving sitting at room temperature. Observed romaine lettuce, blistered tomatoes and crab in the prep cooler at a temp above 41F. Chicken wings in top prep cooler next to fryers were above 41F and stacked above the load line. Arugula in prep cooler at fron service area was temped at above 41F. CDI- garlic and oil was voluntarily discarded. Lettuce was placed back into the walk-in cooler to chill down. Blistered tomatoes and crab were voluntarily discarded. Chicken wings not at temp were placed in the walk-in cooler to chill down. Arugula was volunarily discarded. Discontinue using quart containers within the pans in the top part of prep cooler to allow the TCS to stay below 41F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer spray bottles in the kitchen area. CDI- spray bottles were labeled. |
|
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. Observed several bottles and dry ingredient containers unlabeled. Properly label. |
|
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 fruit flies in the kitchen area. Clean walls and floors around the area in the warewashing area where they are acummulating. If problem persists please contact your pest management company. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets and sanitizer spray bottles with 50ppm of quat. Maintain sanitizer concentration between 150-400 ppm, per manufacturer's specifications. Discarded/emptied. |
|
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 drinking cups stored wet stacked. Allow to air dry prior to stacking. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single service plastic pint containers being washed and then reused. |