| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed corn and other produce stored over RTE food in walk in units. CDI items relocated.
**Facility has not started ROP process yet. Will follow up to check on HACCP. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machines soiled with black debris. CDI ice machine burned for cleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed bar dish machine at 0ppm. Verification required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed bar soda nozzles with black debris. CDI items broken down for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
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 45F. -P
Observed pork juice from night before at 60F. CDI item discared. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed american cheese, white cheddar cheese, and boiled eggs overstocked in prep top and holding above 45F. CDI top portions discarded. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed sausage, arugula, spinach, milk, and heavy cream, half and half not dated. CDI items dated. Lettuce, cilantro slaw, corn, sliced turkey, feta cheese, mozzerella, and roasted peppers with wrong dates. CDI dates changed. Short ribs, goat cheese, mozzerella, carmelized onions, shrimp and grits base, and sausage observed held over 7 days. CDI items discarded. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
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 all pans of butter and fried pickles using TPHC and without a time stamp. CDI items labeled. Observed butter that was held over 4 hours and not discarded. CDI discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed Fresh bites menu missing disclaimer (Items are raw or undercooked) and salmon lox is not asterisked as undercooked product. Verification required. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
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 pork juice cooling in a deep plastic container from the night before and chopped lettuce cooling in prep top while covered. CDI pork juice discarded and lettuce uncovered and placed in walk in for cooling. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
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.
Observed containers of seasoning and flour not labeled. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed black debris on ice in bar ice machine. CDI ice burned. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed personal phone and drinks stored with food and equipment in kitchen area. |