| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of managerial control through processes and oversight as evidenced by improper cooling, improper cold holding, poor handwashing, poor storage order, and equipment issues. |
| 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 drinks stored on prep tops. CDI: Drinks voluntarily discarded. |
| 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 Observed employee pick up dropped utensil from ground and change gloves but not wash hands and then move to food prep. CDI: Employee washed hands and donned new gloves. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over ready to eat food in dessert prep cooler. Observed unwashed tomatoes stored over ready to eat food in walk in cooler. CDI: Products reorganized. REPEAT VIOLATION Improvement from previous inspection. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
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 chili at 67F 5 hours from the start of cooling. Observed french onion soup at 75F 5 hours from the start of cooling. CDI: Products voluntarily discarded. Observed pasta cooked yesterday not yet cooled to 41F (product was cooled to 43F). CDI: Product vented and walk in cooler turned down to facilitate cooling to 41F. Observed wings cooling at a rate of .05F/min. CDI: Wings moved to walk in freezer for rapid cooling. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced turkey breast cooling at a rate of .02F/min. Observed sliced brisket cooling at a rate of 0F/min. CDI: Products vented and cooler turned down to facilitate cooing to 41F. REPEAT VIOLATION |
| 19 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one bag of rice in hotbox below 135F. CDI: Product voluntarily discarded. All other hot hold items in facility were 135F and above. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all products in grill prep top above 41F; several products in walk in cooler above 41F; and products in prep top of fry cooler above 41F. CDI: Items from grill prep top voluntarily discarded because GFI outlet tripped sometime during lunch. Fry prep top items moved to walk in for rapid cooling. Walk in cooler turned down during inspection. Cooler maintenace scheduled for tomorrow morning with a contracted company. Observed dressings in pitchers held on ice above 41F. CDI: more ice added to rapidly cool items. EHS recommends placing items on TPHC. REPEAT VIOLATION |
| 22 |
1 |
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 no time stamp on garlic parmesean sauce held at room temperature, on TPHC. CDI: Correct time marked on sauce. |
| 31 |
1 |
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 Observed french onion soup cooling in deep lexan with a tight lid. Product voluntarily discarded. Observed wings cooling in walk in while tightly bagged. Observed wings cooling in walk in stacked tightly together on speed rack. Observed brisket cooling in cooler drawer at grill. Observed fruit tray cooling while tightly covered in walk in cooler. CDI: Products vented and relocated for rapid cooling. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed ice being used to keep juices cold at the bar and the same ice used for making drinks. CDI: Ice immediately only used for cooling and additional ice well opened for drink making. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces throughout kitchen. CDI: Wet cloths taken to dirty laundry bin. Observed wet wiping cloth stored in 50ppm quat sanitizer at the bar. CDI: Sanitizer bucket refilled to proper concentration. REPEAT VIOLATION |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed split and severely damaged gaskets on equipment throughout the kitchen. REPEAT VIOLATION |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
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. Observed heavy dust build up on tiles and vents at dish area. |