| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. Facility recently permitted and has 210 days from date of permit issuance or 2 point deduction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels provided /accessible at handwashing sink dispenser at bar and one in kitchen. CDI, towels supplied. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed low temperature dish machine at bar providing 0ppm chlorine. No chlorine left in sanitizer container. CDI, sanitizer provided during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed walk in cooler maintaining TCS foods between 44-48 degrees F. See temperature observations above. Foods observed in unit over 4 hours such as dressings and pasta and meatballs were voluntarily discarded by PIC. PIC adjusted thermostat on walk in cooler and ambient air temperature measured 38 degrees F and remaining foods dropped in temperature during inspection. PIC contacted "George from subcools refrigeration during inspection for maintenance during inspection. Long term compliance visit to be completed to ensure walk in cooler maintaining TCS foods at 41 degrees F and below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no written procedures available for chicken wings held using TPHC. Repeat. CDI, form completed for chicken wings now held using TPHC. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory on menu containing REMINDER statement but missing DISCLOSURE statement for beef burgers that o *perators stated may be undercooked per consumer request. DISCLOURE statement could include " *This item may be cooked to order. " or " Hamburgers may be served undercooked ". Vr needed to ensure menu updated to include proper consumer advisory. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 pasta cooling in tightly covered containers in walk in cooler. CDI, cover removed to facilitate heat transfer. |
|
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 some shaker containers of dry spices not labeled. Observed some stored containers not labeled with dry food ingredients. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stabilizing cutting board. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 knife wedged in soiled area on prep cooler. Observed in-use utensils stored in hot water at 122 degrees F. Repeat. |
|
42
|
0.50
|
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 employee towel drying clean equipment at dish machine. |