| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - CGeneral Comment: A handwash signs shall be supplied at each handwash sink used by food employees. Observed no handwash sign at handwash sink at bar.6-301.11 Handwashing Cleanser, Availability - PFHandwashing cleanser shall be available at each handwash sink. Observed no handwashing cleanser left at handwasing sink behind bar. CDI, operator provided handwashing cleanser during inspection. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PFGeneral Commen: Shellstock tags shall be maintained with container until empty. Observed mussels in reach-in refrigerator without shellstock tags supplied. CDI, operator voluntarily discarded mussles.3-203.12 Shellstock, Maintaining Identification - PFThe date when the last shellstock from the container is sold shall be recorded on tag or label. Observed operators not recording the date the last shellstock is served on tag. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination is prevented. Observed raw steaks over ready to eat food and precooked bacon in walk-in cooler. Observed raw shell eggs stored above pasteurized eggs in flip top cooler. CDI, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed chemical dish machines at bar areas not providing correct concentration of chlorine sanitizer. CDI, operator called EcoLab during inspection and is relocating glasses to kitchen for cleaning.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to site and touch. Observed several plates along cookling accumulating food debris on low shelf. CDI, operator relocated plates for cleaning. Ice bins shall be cleaned according to manufacturers specifications or at least enough to prevent accumulation of soil. Observed 1 of 2 ice machines accumulating black residue on the top of machine. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held at 135 degrees F or above. Observed viel bone hot holding in smoker at 75 degrees F for 3 hours according to operator. CDI, 8 viel bones were voluntarily discarded by operator. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide a DISCLOSURE statement for eggs and steaks that are offered to consumers undercooked. Observed current consumer advisory on menu consisting of a REMINDER statement but no DISCLOSURE. CDI by instruction. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria - P,PFGeneral Comment: Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under 3-502.11, a food establishment that packages potentially hazardous food shall control the growth and toxin formation of Clostridium botulinum and Listeria monocytogenes. A food establishment shall have a HAACP plan that contains the information under 8-201.14. Observed facility Reduce Oxygen packaging several meats, stocks and soups. CDI by instruction, the manager, Pat O'dawe stated he will discontinue ROP'ing foods until variance and haccp has been approved. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PFProvide and maintain a Variance for Reduced Oxygen Packaging. Observed operator vacuum packaging several foods without a Variance. CDI by instruction, handout given to operator. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored 6 inches off of the ground. Observed several boxes of apples and produce stored on ground of walk-in cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment, utensils and linens shall be stored in a clean, dry area. Observed clean linen stored on soiled table. Observed disposable towels stored on low shelf of prep table. Observed scoop stored in soiled container at ice machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed 2 split gaskets on reach-in prep coolers. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed inside of several ovens, low reach in prep coolers and top of dish machine in need of cleaning. |