| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Employee observed putting on hair net/touching hair with out first washing hands to then don gloves and work with food. CDI. The employee was instructed by the PIC to wash his hands after touching body and before donning gloves. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
COMMENT: Observed no paper towels at prep line handsink. Observed no handsoap near dish machine hand sink. CDI. PIC provided paper towels and handsoap. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
COMMENT: Observed raw shell eggs stored behind avocados and ready to eat foods in the top sandwich prep cooler. Observed raw shell eggs in walk in cooler stored directly beside box of tortillas and hotdogs. CDI. The raw shell eggs were moved to their appropriate location. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quaternary ammonia sanitizer solution in sanitizer bucket at 0 PPM. Observed quaternary ammonia dispenser providing sanitizer at 0 ppm at the three compartment sink. Observed chlorine sanitizer at the bar dishwasher at 0 PPM. CDI. The quaternary ammonia sanitizer was remade manually to 400 PPM. Chlorine sanitizer at dish machine was primed to provide 50 ppm of chlorine. PIC to call EcoLab to service three compartment sink dispenser. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
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 tomato soup cooling at a rate of .38F/minute. To achieve proper cooling from 135F to 70F, it must cool at a rate of .54F/minute. Per PIC, the tomato soup had been cooling for approximately half hour when first cooling temperature was taken. CDI. Tomato soup was placed in the reach in freezer by PIC to cool to 70F in 15 minutes and product was saved. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomatoes, cut leaf lettuce, black beans, boiled eggs, grilled onions, and buttermilk bath for fried items held above 41F (see temperature chart). CDI. The PIC iced down all food. They were temped at 38-40F at end of the inspection. Repeat. Full points taken. I will return within ten (10) days to verify compliance of this violation. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 container of taco meat in low boy and pasta salad in reach in cooler made yesterday without a date mark. CDI. PIC date marked items appropriately. Repeat. No points taken at previous inspection, half points taken. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
No |
No |
Yes |
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 grilled chicken held on time per PIC but not labeled with time sticker. Written procedures were also not available for review. Emailed TPHC form to the PIC to keep on record. PIC labeled chicken with start time of 11:30 AM and discard time of 3:30 PM. I will return within ten (10) days to verify compliance of violation. |
| 23 |
0.50 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
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 no consumer advisory for cheeseburger listed on lunch menu which is provided undercooked upon customer request. I will return within ten (10) days to verify compliance of violation. |
| 31 |
1 |
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 tomato soup cooling in bus tub with very low ice not being stirred frequently. CDI. PIC placed tomato soup in the reach in freezer to cool quickly. Soups, chili, etc are easiest to cool in half portions in an adequate ice bath, with ice water mix surrounding the entire volume of the soup container and stirred often. |
| 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.
Label all dry spices i.e. the fry seasoning, all sauces by the grill on rack and dry items appropriately as they are not being maintained labeled. Repeat. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed hanging gasket at the downstairs white reach in freezer far right.
COMMENT: Observed leak in bottom of reach in cooler. Observed deep grooves at the sandwich prep cooler cutting board that needs to be replaced or resurfaced. Observed sandwich prep cooler with a borderline ambient temperature of 40F, ensure it is properly circulating as this is the second inspection were temps in this cooler were not at 41F or below. |
| 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.
Observed debris at the following: the bottom prep shelving holding sauces; wire racks throughout the kitchen; the shelving by the fryers; the bottom shelving holding chemicals; the bottom of the two door reach in cooler; all gaskets; the bottom of the inside reach in freezer; ice buildup and debris buildup in the downstairs reach in freezer left; debris on can opener; debris on outside of food storage bins; debris buildup in grill low boys; and all plumbing underneath sinks. Clean more frequently. Repeat. |
| 53 |
1 |
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.; 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.
Observed food debris at floor drains; underneath equipment; on several FRP walls throughout the entirety of the kitchen; on half walls at the bar; dust debris on large black fan causing dust on walls at the right of the reach in cooler; the mop sink floor and surrounding walls. Observed stained ceiling tiles in need of replacing; observed lights out in need of replacing to meet lighting requirements and to aid in cleanability in kitchen and underneath hood; observed floor in need of repair in front of bar handsink/dishwasher. Replace light out over ice machine. Clean all floors downstairs. Repeat. Deep clean of facility is needed. |