| 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 canned employee beverages stored with food on shelf in walkin cooler. Relocated drinks to bottom shelf. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed limes and straws in hand sink at the bar. Do not use this as a dump sink. There is a designated dump sink at the bar. Management will direct employees. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausaged stored on the top shelf in the walkin cooler above ready to eat meats. Relocated to correct area of shelving below ready to eat foods. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed 2 containers of queso in hot hold unit that had not been properly reheated (119F and 126F). They were pulled and reheated. One was a commercial reheat and it was reheated to 157F. The other was from a previous day and was reheated to 167F+. |
|
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 1 prep unit holding foods at 44-45F and a reachin unit holding foods at 46-49F. Foods in the prep unit holding at 44-45F were moved to refrigeration that was properly holding to chill to 41F or lower. Items in the reachin cooler from previous day were discarded (including heavy cream, deli turkey, half n half, burger patties, slider patties). The other items from today's prep were moved to refrigeration that was properly holding. Buttermilk in the top of one prep unit was double panned and was at 49F. It was moved to walkin cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa without a date mark and also one pan of chicken wings without a date mark. Both were opened within the last 7 days so date marks were added during the inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed 2 spray bottles of chemicals stored on the clean/sanitize drainboard of the 3 compartment sink. Relocated to wash side. |
|
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 2 large dry good bins without labels. |
|
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. Sanitizer buckets (with towels) were below 150ppm Quat. Refilled to approved level. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 boxes of single service utensils (bowls and clamshells) on the floor. Moved to shelving. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test kit on site. Obtain. Verification required. |