| 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 When to Wash - P Observed food employee come directly in from the outside door and go to prep food. CDI-Made to wash hands Observed food employee come from bathroom and go to preparing food CDI-Food employee was made to wash hands. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several items stored clean that were soiled, including a slicer. CDI-PIC moved to be washed/rinsed/sanitizer (WRS). Repeat Violation.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed buckets of sanitizer with 0ppm quat sanitizer. Observed 3-comp being used for dishwashing with 0ppm quat sanitizer. CDI-PIC changed sanitizer and measured 200ppm quat.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed both ware-washing machines at the incorrect temperature for proper cleaning. The main one in kitchen was reading 160F plate temp after 4 tries, the bar dish machine read 153F after 3 tries. CDI-PIC cleaned seeds out of kitchen dishmachine and read 160F, bar dish machine is getting repaired and not to be used until fixed. VR required. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
No |
Yes |
Yes |
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 a large batch of rehydrated-cooked chiptoles that were cooling in a sink with melting ice. Product was sitting at 105 at 12:00, at 12:56 it was 92F. Item was not going to reach cooling requirement, CDI-PIC was allowed to spread thin and put in the freezer the be cooled properly. Peppers reached 37F within another 50 minutes. Repeat Violation. VR required. |
| 19 |
1.50 |
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 cooked sweet potatoes and black beans/rice dish in a steamwell with temps below 135F. CDI-PIC took back to stovetop to heat up. |
| 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 to prep units on front prep line area not holding at 41F or below. Front ambient was 50F, the sandwhich prep unit was 48F. CDI-PIC voluntarily discarded all TCS (time/temp control for safety) foods that were not made from today. Items that were made from today were allowed to cool in the walk-in. PIC is calling the company to get units repaired. Repeat Violation. VR required. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
Yes |
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 cooked items from an hr from arrival that were sitting on a speed rack, cooling. Items were sweet potatoes-82F, mushrooms-97F, califlower-74F, onion-82F. Items were not actively cooling sitting at room temp CDI-PIC moved items to walk-in cooler. Observed cooked mushrooms/broccolli-74F that were immediately put on prep line with the intent they would cool there. CDI-PIC moved to walk-in. Repeat Violation. VR required. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.12 Food Storage, Prohibited Areas - C Observed food items stored in a cabinet behind the bar, items were underneath a water line. |
| 42 |
0.50 |
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. Observed several items wet-stacked in drying area. Repeat violation. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 (B) System maintained in good repair - C Observed a leaking prep sink in the kitchen. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed 2 ceiling tiles in the back kitchen prep area missing. |