| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-103.11 (M) Person in Charge-Duties - PF - Employees not demonstrating knowledge of proper cooling methods and knowledge of proper use of dish machine / sanitizing equipment to effectively sanitize food contact surfaces. Observed dish machine not set up with container of chlorine sanitizer but instead had container of rinse aid in its place. Dish machine not set up to properly wash, rinse and sanitize food contact surfaces.CDI during inspection. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 When to Wash - P - After kitchen dish machine was calibrated by maintenance company, observed dishwasher not wash hands after handling soiled eqiupment at dirty drainboard before handling clean equipment on clean drainboard side. CDI by instruction. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed container of raw chicken stored in contact with container of raw lamb. Observed container of lamb stored on salmon in tall prep refrigerator. Observed raw shell eggs stored over cheese in walk in cooler. CDI, foods relocated for proper storage. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine registering 0ppm chlorine in kitchen. Observed 2 buckets of rinse aid and rinse aid container installed in place of sanitizer that should have been installed to ensure unit was properly washing, rinsing and sanitizing equipment. |
| 17 |
0 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 Reheating for Hot Holding - P - Observed marinara sauce reheating on holding unit. CDI, marinara sauce relocated to grill to reheat. |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Pasta overstacked in flip top prep unit at 45 degrees F in unit overnight. Observed ribs with date of preparation of 3/11 and at 42 degrees F, chicken cold held overnight at 43 degrees F in rear walk in cooler area. Observed container of lamb and raw chicken cold held at 42 degrees F in tall prep refrigerator. CDI, foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods are required to be held at 41 degrees F and below. Visit to ensure long term compliance and that tall prep refrigerator and walk in cooler units calibrated to ensure that all TCS foods are held at 41 degrees F and below. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed dish machine at bar testing above 100ppm chlorine sanitizer. CDI, equipment calibrated while on-site by maintenance company. Observed quat sanitizer at 3 compartment sink above 400ppm as registered on test kit. CDI, PIC contacted chemical service company while on-site and dispenser calibrated.
7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of Lysol stored next to clean single-service napkins behind bar. CDI. Lysol relocated. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 deep covered container of feta cheese and beans cooling in walk in cooler. CDI, items removed to shallow uncovered loosely covered / uncovered containers to rapidly cool. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed bottle of oil and container of dry food ingredient not labeled by common name of food. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in containers on ground in walk in cooler. Repeat.
3-307.11 Miscellaneous Sources of Contamination - C - Observed raw rib meat being prepared on same prep table and next to vegetable. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed food employee preparing food with beard. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tables. Observed wiping cloths used to stabilize cutting board. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
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 stored in holster accumulation soil / residue. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen and single-service articles stored on boxes on ground of outdoor storage shed. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed glass containers used for food storage at bar not easily cleanable. CDI by instruction to ensure all food contact surfaces meet requirements to be smooth, non absorbant and easily cleanable. |
| 49 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 (B) System maintained in good repair - C - Observed initial backup of floor drain when employee emptied 3 compartment sink. Observed slow draining floor drain below 3 compartment sink. Plumber arrived on-site and snaked floor drains to ensure drain was draining properly. |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor lid and door left open on outdoor dumpster. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed some floor damage and standing water and ice on floor in back kitchen area. Maintain clean to prevent possible pest harborage. |