| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF. Observed live mussels and clams in pans in service cooler with no shellstock tag. CDI - items discarded. PIC made copy of tags from both source containers and will place copy with items in coolers going forward. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw beef stored directly above ready to eat food items in walk in cooler. CDI- beef removed. Observed raw meat items including raw elk and raw beef stored directly above ready to eat food including cooked octopus and polenta in upright cooler. CDI - cooler re-organized to place all raw animal foods on bottom shelf.
REPEAT - full 3 point deduction |
|
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 countertop slicer with dried food debris on blade area. CDI - PIC cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate of bulk ice machine. Clean frequently to prevent buildup. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top portion of cooler beside fryer holding above 41f. See chart. Items were overfilled with temperatures stratified - as warm as 50f on top and holding 41f in the bottom of the containers. Cooler is immediately adjacent to fryer which produces high temperatures. Maintain temperatures at 41f or lower or use TPHC procedures discussed during inspection to hold food in the flip top up to 4 hours and discard. CDI- items discarded.
REPEAT - full 3 point deduction. Continued non-compliance with cold holding requirements may result in permit action or the implementation of a risk control plan. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 multiple prepared TCS food items in line coolers and in WIC with no date marking present including house rendered bulk duck fat, cooked potatoes, cooked octopus, cooked peas, cooked spinach and more. PIC confirmed items held longer than 24 hours. CDI - items with no date marking were discarded or re-labeled if PIC able to verify prep date. Multiple items discarded during inspection today.
REPEAT |
|
31
|
0
|
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 pan of cut tomatoes cooling in deep metal pan in reach in cooler at line area. CDI- tomatoes spread onto sheet pan in WIC to quickly cool. Do not cool TCS foods in deep containers or cool in high usage service coolers. Use methods that allow food to quickly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cioppino sauce stored directly on floor in walk in cooler, potatoes and oil stored on floor in dry storage area. Do not store food on the floor. REPEAT
3-304.13 Linens and Napkins, Use Limitations - C. Observed wiping cloths used to line containers holding cooked asparagus and cooked broccolini in coolers. Do not use linen cloths in contact with food unless used to line containers like bread baskets during service. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing watch on wrist. Remove watches and jewelry from wrist when preparing food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employee using soiled wiping cloth to wipe cutting surfaces repeatedly at line area without placing soiled cloth in sanitizer solution between uses. Once used, place wiping cloths in to sanitizer solution if they will be used again or remove to soiled linen receptacle. |
|
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 items stored on the floor in basement area. Observed open single service items removed from packaging stored in basement/under adjacent to sewer lines. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in cooler and on walk in cooler. Repair. REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in basement. During inspection, refrigerator observed to be turned off and out of use but heavily soiled and growing mold. Remove as the cooler is not approved for commercial food service use and is not being maintained in a sanitary manner. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various non-food surfaces throughout with buildup including tops and sides of equipment, gaskets on refrigeration units, filter cover on ice machine, legs of equipment, shelving of equipment, and more. Clean to prevent pests. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from drain line under hand sink onto floor near dish area. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
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 dusty buildup accumulated on ceiling vent fixtures blowing onto surrounding ceiling and wall surfaces. Observed floors under/behind equipment especially in dish area and under upright freezer need cleaning. |