| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI - Educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - educated and provided the PIC a template plan to be implemented. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a container of raw shell eggs stored above ready to eat foods inside top of of Unit 9 cooler. CDI - raw eggs were moved to the bottom of the cooler. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork belly at 44F and pomodoro sauce at 47F inside Unit 8. CDI; these products were moved back to walk-in freezer to rapidly chill. Observed bacon, pork belly, chicken Demi glaze, and farro inside Unit 7 cooler at 59F. CDI - all items were voluntarily discarded. Observed Caesar and ranch dressings in squeeze bottles inside Unit 5 at 45F. CDI - ice was added to container where dressings were kept to rapidly cool. |
|
23
|
1.50
|
Proper date marking & 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 a container farro dated 9/30 that expired past 7 days inside Unit 7 cooler. CDI- product voluntarily discarded. Observed some inconsistencies in date marking in facility including some dates being prep date and others with discard dates. Observed some dates not legible. CDI: discussed inconsistencies and corrections for this inspection. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for undercooked eggs on breakfast menu. CDI - correct consumer advisory was added to menu during inspection. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT VIOLATION:
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 and bottles of spices/seasonings/oils not labeled on cook line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers wet stacked on back dish shelf.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some stickers observed remaining on outside of plastic food containers. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no strips available to check bleach sanitizer levels coming from dishmachine at bar. CDI: gave PIC some strips until some can be ordered.
4-302.13 Temperature Measuring Devices, Manual Warewashing. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. |