| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled water stored on prep surface next to employee preparing food. CDI: drink removed and discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to dishmachine area. CDI: paper towels provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored above vegetables and herbs on sheet tray inside walk-in cooler. CDI - storage order was corrected. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and sticker residue remaining on some pans in Stoke Kitchen area downstairs and banquet kitchen. CDI: pans removed to be cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink build-up on chute of ice machine in main kitchen area and bar area. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 pickled vegetables including onions and okra inside walk-in cooler #2 from over 7 days ago. Observed inside 2-door cooler cheese sauce, capellini noodles, onion jam, and cheerwine butter from over 7 days ago. Observed salsa inside banquet walk-in cooler from over 7 days ago. CDI items discarded.
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 creme brûlée made on Monday and tomatillo sauce made yesterday without dates inside walk-in cooler 2. CDI - items discarded.
EHS will conduct compliance visit to follow-up on proper date marking. Next inspection will warrant full credit deduction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed several chemical bottles including white board cleaners and Peroxide cleaner on prep surfaces, with and above food items. CDI - chemicals were relocated. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
NOT A VIOLATION. Facility has an approved variance but not currently using it. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 rice inside walk-in cooling inside small plastic containers that were closed tightly and stacked. CDI - rice transferred to sheet pans and stored back into the walk-in cooler. |
|
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 boxes of food stored on floor inside walk-in freezer and dry storage room from Wednesday delivery. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl stored inside flour container and ice scoops stored directly on top of ice machine at bar area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on floor inside dry storage room at banquet area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.17 Wood, Use Limitation - C. Observed wooden cutting board that was damaged and with deep cuts being used at the bar fro cutting fruits. Remove/Discard. Observed cakes being stored in direct contact with wooden boards. Suggest placing parchment paper/some type of barrier in between wood board and food to prevent contamination. |