| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink without lid being stored in prep cooler. CDI: drink voluntarily discarded. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT Observed items stored on hand sink at bar including knife that prevented access from hand washing in sink. CDI: items relocated. Ensure there is clear access to hand sinks at all times. Observed dish scrubbers being stored in the dish machine hand sink. CDI: items removed and voluntarily discarded. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple containers in walk-in cooler that had been made earlier this week without lids. EHS stated that it is preferred that lids be left off of items when in the cooling process but once items have cooled, they shall be protected with lids. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes being stored as clean with food debris left on them including a dish with baked cheese left on it. Observed dishes being stored as clean with stickers left on them. Observed chopper for tomatoes air drying after being cleaned with tomatoes and debris left in the cracks and crevices. CDI: items to be properly cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT Observed ice machine chute with heavy build-up in need of cleaning. Observed ice machine walls with build-up. Observed ice well at servers station with build-up in the corners. |
| 16 |
1.50 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed line cook to take chicken off of grill for an order. Chicken temperature was less than 165F. Cook did know proper temperature. CDI: chicken placed back on grill to cook to 165F or higher. EHS advised PIC to ensure cooks are using thermometers to check temperatures. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed coolers holding food above 45F throughout including raw chicken in chicken prep cooler, pico, tomatoes, corn and black beans, tomato sauce, mac and cheese sauce, cheeses, wings, spinach and artichoke dip in prep cooler #2, sliced ham, corned beef, roast beef, turkey, shrimp, and cheeses in cooler drawers, corn and black beans, pico, cheeses, tomatoes, dressings, and coleslaw in prep cooler #4, and milk in reach-in cooler. Milk in reach-in cooler was at the bottom, fan is at the top and cannot reach milk with sheet trays blocking air. Ranch at top was at 41F. CDI: all items were voluntarily discarded. Items that were prepared today and still cooling were relocated to the walk-in cooler to quickly cool. Facility was keeping ice in bags on the majority of items in coolers. Ice only keeps items cold that it is directly in contact with. See #45. |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
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 half and half in walk-in, milk in reach-in cooler, and pasta in cooler drawer without date labels. CDI: Pasta and half and half were dated with proper date labels. Milk was voluntarily discarded. |
| 22 |
0 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
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 garlic parmesan wing sauce on TPHC with proper procedures in place without time stamp on product. CDI: product properly time stamped. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle at down stairs bar and upstairs bar without labeling. Manager was unsure of what product downstairs was and product was discarded. Upstairs bottle was bleach and was properly labeled. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 REPEAT Observed cooked chicken cooling in prep top cooler, above chill line at 72F. CDI: chicken relocated to sheet pan to quickly cool. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT Observed squeeze bottles throughout kitchen without date labels. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed ice wells at downstairs and upstairs bars with drink mixes being stored in them. This ice is also used for consumption. CDI: manager removed drink mixes. Do not store items in contact with ice that is being used as food. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloths being stored outside of sanitizer in kitchen. Observe wet wiping cloths being draped over buckets, outside of sanitizer. CDI: PIC placed cloths into sanitizer buckets. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
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. REPEAT Observed clean utensils being stored in container with debris including cooked noodle. Observed scoops without handles being used to scoop items on line as well as apple sauce at servers expo station. |
| 42 |
1 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed dishes throughout being stacked while wet by dish machine and prep area. Use pyramid stacking method. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
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 single service lids being stored under tea area at servers station. Exterior of lid plastic was heavily soiled. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
Yes |
4-501.11 Maintain equipment in good repair. Observed prep top cooler #1, prep cooler #2, cooler drawers, and prep cooler #4 to not be holding foods at 45F or below. All coolers have standing water inside. VERIFICATION REQUIRED to ensure cold holding issues have been fixed.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed container of onions with severe cracking of plastic. CDI: item voluntarily discarded. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed beer walk-in cooler fan covers and reach-in cooler fan covers in need of cleaning. Observed cleaning needed on can opener blade, non-food contact portion of slicer where there is splatter build-up, upper roof of stand mixer, dry storage shelving, at server station under tea area, inside prep freezer, and on gaskets. Observed insulator with rot in need of replacement on pipe behind prep sinks. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed cook line hand sink with build-up on the faucet handles. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
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. REPEAT Observed cleaning needed on floors and walls behind equipment throughout.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water under dish machine all the way to under three compartment sink. PIC stated drains don't drain fast enough, causing water to flood. Floors are not sloped to drain and water stands. PIC stated they will be working on this issue. |