| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 on cook line blocked by cart. Observed handwashing sink at cookline with an electric cord stored within it. Observed handwashing sink near walk-in cooler with ice in it. CDI-All handwashing sinks were made accessible and EHS mentioned that all handwashing sinks shall only be used for handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3-compartment sink in-use with quat sanitizer concentration below 200 ppm. CDI-PIC was unable to raise quat concentration to proper levels. Establishment will use low-temp dish machine until chemical supply company comes to service the chemical dispenser. Maintain sanitizer levels per chemical manufacturer. Maintenance was able to fix line prior to EHS leaving.
4-602.11(E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up within ice bins and enclosed components of the ice machine. Increase cleaning frequency to avoid contamination and soil build up. REPEAT |
|
18
|
3
|
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 two large containers of tomatoe basil soup stored in walk-in cooler above 41F (see temperature log) for more than 6 hours. Chef stated he pulled both containers from the walk-in cooler this morning since they should've been properly cooled the previous night. Observed two large containers of meat sauce date marked 6/12 (PIC stated items were prepared on 6/13 not 6/14) cooling in walk-in cooler (with ice wands in place) at temperatures above 41F for more than 6 hours. CDI-all items voluntarily discarded by PIC. EHS educated PIC on cooling time and temperature and cooling methods and capacity. REPEAT. If this violation continues, EHS may take permit action. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce in mozz bar hot holding below 135F. Product was placed in unit at noon. EHS allowed PIC to rapidly reheat the meat sauce and continue to hot hold. CDI-PIC reheated the product to 193F within 10 mins. REPEAT If this violation continues, EHS may take permit action. |
|
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 tomatoe sauce and heavy cream sauce cold holding in reach-in cooler on cook line above 41F (Per PIC, all items should have been 41F or below in ric). Both items were placed in reach-in cooler after being cold held in ice bath on cook line when inspector arrived. CDI-PIC voluntarily moved both items to walk-in freezer and was rapidly cooled to below 41F. |
|
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 dice tomatoes, mash potatoes, cooked beans and greens, and other TCS foods prepared and held for more than 24 hours without a date mark. CDI-PIC and chef stated all items were prepared on 6/12 and 6/13. They were able to specifically tell EHS the exact date each item were prepared, therefore, EHS allowed them to back date. If this violation continues, EHS may recommend discard. |
|
31
|
0.50
|
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 large containers with deep portions of food products (i.e. tomatoe sauces and meat sauces) cooling in walk-in cooler and freezer. EHS discussed cooling methods that may help their situation, such as using metal containers and dividing products into more containers to help cool foods quickly. REPEAT. If this violation continues, EHS may take permit action. |
|
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 containers of dry ingredients, oils and other food products not labeled with common name. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee breading food with a wrist watch. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen and bar areas. |
|
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 utensils stored in 117F water in mozz bar area. Maintain hot water at 135F or greater at all times. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dirty wash solution, dirty rinse solution and dirty sanitizer solution at 3-compartment sink. CDI-All items moved to dish machine to be washed. See violation #14. Maintain solutions clean during use. |