| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Parasite Destruction - P - Provide parasite destruction letter for fish offered undercooked. Observed no parasite destruction letter for sea bass that operator stated was offered undercooked on menu. PIC, Mathew Krenz, stated that they will discontinue menu item until proper documentation or compliance is obtained. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Store raw animal food so that cross contamination is prevented. Observed raw chorizo stored above ready to eat foods in flip top prep unit. CDI, operator relocated foods for proper temperature. Improvement made since previous inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P
Clean food contact surfaces at required frequency. Obdserved blade of slicer soiled with dried food debris. Operator stated the slicer was not used that day. CDI by instruction. Repeat.
Observed guard of ice machine soiled. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Potentially hazardous food shall be cold held at 45 degrees F or below. Observed a container of pimento cheese cold held above 45 degrees F in flip top prep unit 1. Observed a container of buttermilk and mushroom duck cheese cold hold improperly on ice above 52 degrees F. Observed cut tomatoe and cut lettuce overstacked and held above 45 degrees F in flip top prep unit 2. Observed 1 container of ricotta cheese and chicken salad in prep unit 2 cold held above 45 degrees F. CDI, operator relocated the pimento cheeese, cut lettuce, and buttermilk to rapidly cool and voluntarily discarded the other foods. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed 5 containers of sausage with a date of preparation of 4/1, 3/6, 3/22, 3/20, and 3/27. CDI by instruction. Operator voluntarily discarded sausage. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P
Toxic substances shall be stored so that contamination of equipment is prevented. Observed containers of chafing fuel stored over food wrap in downstairs storage and prep area. CDI, fuel relocated. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance- PF- A food establishment shall obtain a Variance for Specialized Processes including packaging Food using a Reduced Oxygen Packaging method except where the growth of and toxin formation by Clostridium botulinum and growth of Listeria monocytogenes are controld as specified under 3-502.12. Observed several packages of cooked pork skin, and cooked pork loin stored in walk-in freezer packaged using a reduced oxygen packaging method. PIC, Matthew Krenz stated that he will cease vacuum packaging of unapproved fods until proper HACCP and VARIANCE has been submitted and approved. PIC instructed that this process is UNAPPROVED. Facility shall follow proper procedures which have been APPROVED and shall discontinue reduced oxygen packaging these foods. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed vacuum packaging of cooked pork loin and cooked pork skin with no VARIANCE or HACCP approval. 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed records used for temperatue logs of sous vide process and refrigeration units not being updated and facility not following Standard Operating Procedures for approved Sous vide methods. CDI by instruction, facility shall follow and comply with procedures and approved SOP's. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - PF
Temperature measuring devices shall be located in refrigeration units storing potentially hazardous foods. Observed no temperature measuring device located in flip top prep refrigerators. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C
Wet wiping cloths shall be stored in sanitizer in between uses. Observed a wet disposable towel being used to stabilize cutting board. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store clean equipment in a clean, dry area. Observed ice scoop stored in soiled area behind bar. CDI, PIC relocated for cleaning. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean plates not inverted and collecting debris along prep line. Observed clean cutting boards stored on soiled faucet behind 3 compartment sink and small cutting board behind faucet at handwashing sink at bar area. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of breaks or cracks. Observed both fryer baskets with cracks. CDI, operator voluntarily discarded fryer baskets. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 2 lights out under hood. Observed split gasket on low reach in refrigerator and rusty shelving in unit. Repeat.
4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scaring or scratches. Observed cutting board behind bar with heavy scratches and in need of replacement. Repeat. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C
Nonfood contact surfaces shall be free from an accumulation of soil. Observed aluminum foil peeling from equipment near fryer and no longer easily cleanable. Observed some labeling and stickers not removed from clean equipment in downstairs storage area. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C
Toilet room shall be equipped with a self-closing door and be kept closed. Observed toilet room door open and not self-closing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage in downstairs storage and prep area. |