| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing.-Pf Observed drinks being dumped in the handsink at the server station near the bar. CDI: Ice melted and sink cleaned. REPEAT VIOLATION
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar handsink. CDI: Soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI: Paper towels provided.REPEAT VIOLATION |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P observed unwashed strawberries stored above ready to eat items in reach in cooler on the line. CDI: Items reorganized. |
|
18
|
1.50
|
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 three 24qt cambros of grits cooling from yesterday above 41F. Observed one 24 qt cambro of Tasso cream cooling from two days ago above 41F. CDI: All product was voluntarily discarded. REPEAT VIOLATION |
|
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 flats of eggs stored on line out of refrigeration above 41F. Observed raw chicken and raw French toast batter stored on ice above 41F. Observed herbed goat cheese stored out of refrigeration above 41F. CDI: Eggs were marked with a start time. French toast batter was rapidly cooled to 41F in a cooler. Chicken was re-iced and submerged in ice and cooled to 41F. Goat cheese was time stamped for 4 hours. PIC agreed to write TPHC procedures for eggs and herbed goat cheese. Observed butter held out at room temperature in expo area. PIC stated that the butter is unsalted when it comes in but that they add salt to it. PIC was advised that salted butter that is commercially made in a factory is the only approved butter to be able to sit out with not time or temperature control. Butter was placed on TPHC today. PIC is considering ordering salted butter for the front of house butter recipes. EHS will follow up at next visit. EHS provided TPHC paperwork for PIC and they were filled out today. REPEAT VIOLATION
NOTE: EHS advised through discussion with PIC that due to such high volume of coffee sold on the weekends, that half and half/cream be stored on TPHC out of refrigeration to prevent any product from being out of cold holding with no tracking, or the cooler from over working. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large cambro with black beans from 6/1. CDI: Product voluntarily discarded. All other date marking was in compliance today. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 grits and Tasso cream cooling in tightly covered, deep cambros. CDI: Product voluntarily discarded. EHS reviewed recipe cards which state to use ice wands and ice baths to cool product and to track cooling on a log. No logs were filled out since early May. Through discussion about ice wand usage, PIC disclosed that they fill the wands with cubed ice and then use those to cool. EHS reviewed with PIC that product is meant to be filled with water and then frozen and used as solid block of ice to chill foods. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility cools very large batches of dense foods such as grits and Tasso cream with limited space for cooling. According to procedures facility uses ice wands and ice baths to cool, however there is no space to properly freeze ice wands to use for cooling. EHS strongly recommends the other walk in cooler compressor be installed to spread out the use and cooling or to add additional equipment such as a blast chiller or freezer to properly cool foods. VERIFICATION REQUIRED to re-evaluate cooling throughout facility and assess a plan for proper cooling going forward without the additional equipment. |
|
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 squeeze bottles on the cook line with no label. PIC identified products as butter substitute and oil. |
|
36
|
0
|
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 heavy presence of fruit flies throughout facility including bar area, dining room, cook line, and basement prep kitchen. PIC stated they have a contract with ECOLab for pest control and they come monthly. Pest control was on site last week. EHS recommended that PIC increase visit frequency for pest control until fruit flies are eliminated or controlled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed washed and cut strawberries that were being stored in the original (not smooth and easily cleanable) container that they are shipped in. CDI: Strawberries voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth held in sanitizer bucket on the line below required concentration. CDI: Bucket was changed and sanitizer refilled. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers and pans stored as clean at the 3-comp downstairs and in the storage area. CDI: Containers and pans separated for air drying. Facility does not have adequate air drying space. EHS recommends adding additional racks or shelving if possible. REPEAT VIOLATION |