| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed server use bare hands to retrieve ice scoop that had fallen down into the ice. Bare hands in direct contact with ice used for customer beverages. CDI - PIC discarded ice. |
|
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 both bar hand sinks mixed up with dump sinks with soap at dump sink for hand washing and condiments, towels, sanitizers stored on hand sinks. Ledges in front of hand sinks used as speed rails for liquor bottles. CDI - PIC removed items from hand sink and moved soap from dump sinks to hand sinks. Do not use hand sinks for other purposes. Do not store items in or on the hand sink. Hand sinks must be stocked and open for use at all times. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with black organic buildup. Clean frequently to prevent buildup. |
|
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. Observed house made foods including chili, red sauce, green beans, queso sauce which had been previously cooked and cooled and held in walk in - all in hot wells reheating for 3 hours all less than 165f. CDI - PIC discarded and replaced with new portions reheated to at least 165f. |
|
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 and wings cooling overnight still above 41f in walk in cooler. Observed blanched fries cooling for over 3 hours still at 90f in WIC. CDI - PIC discarded. When cooling hot foods, make sure the food moves from 135 - 70 within 2 hours and then reaches 41f within a total of 6 hours. |
|
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 numerous house made sauces holding at room temperature in kitchen. Sauces may contain TCS ingredients and/or may be heated in house. Sauces which may be considered TCS must be temperature controlled or provide documentation that sauces are shelf stable. CDI - PIC to keep sauces which may be TCS in cooler at this time. |
|
21
|
1.50
|
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 various prepared TCS foods like cooked fries, cooked wings and house made ranch - or open commercial TCS foods including hummus, cottage cheese, milk, and cream - all with no date marking present. CDI - PIC discarded. |
|
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 blanched fries and cooked wings cooling in deep plastic tubs sealed tightly with lids and double or triple stacked in walk in cooler. CDI - products discarded. When cooling foods, use methods that allow air flow for them to quickly cool. Do not cool hot food in deep bulk plastic containers. Do not cover with lids or wraps until cooled. Do not stack cooling food together. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed significant gapping around side and bottom perimeter of back door sufficient to allow pest entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few house flies in kitchen area and small flies under equipment at bar area. Contact PCO for service. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed milk, juices, sauces, and numerous beer bottles stored immersed in multiple inches of foul water in bar slide top cooler with clogged drain line. PIC discarded.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of potatoes stored immediately adjacent to/underneath to back of house hand sink. Splash from hand washing visible on product. Do not store potatoes at the hand sink area. Observed liquor bottles stored on shelf of bar dump sink which is adjacent to bar hand sink. No splash guard present to prevent splash from hand washing onto liquor. Do not store liquor bottles on dump sink shelf or install a splash guard barrier to prevent cross contamination. |
|
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 soiled wiping cloth laying on prep surfaces in kitchen. Once a wiping cloth has been used, place it into sanitizer if it will be used again or remove it to soiled linen receptacle. |
|
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 ice scoop laying in server area beverage station ice bin with handle in direct contact with the ice. Store the scoop in a sanitary manner so that the handle remains out of the food. |
|
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 boxes of single service cups and lids stored directly on the floor beside the server station beverage dispenser. Store all single service items at least 6 inches off of the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed bar cooler with clogged drain line and standing foul water. Upright freezer and walk in cooler with damaged gaskets. Observed bar slide top coolers with damaged handles repaired with duct tape. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple coolers at bar area with buildup/dried residue/standing liquid on interior surfaces. Observed multiple non-food surfaces behind bar equipment with buildup.
REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed floor drains behind cook line to be clogged. Observed floor drains at dish area to be running slow. Observed leak from hand sink drain line near walk in cooler. No backflow was observed from any drain, however, evidence present around baseboards of previous drain issue. Plumbing system needs to be evaluated and repaired by professional and grease trap needs to be serviced to ensure no blockage present. EHS will return to verify plumbing/drainage continues to operate as intended. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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.
Floors and walls throughout back of house areas with some damaged areas. Flooring around plumbing under ice machine with heavy organic buildup. Floors under/behind equipment at bar with heavy buildup. |