| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the only hand sink upstairs near the parlor used as a dump sink. CDI by draining and cleaning. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Observed two large blocks of cheddar cheese delivered off the truck at 48F. CDI: PIC labeled cheese to be returned to provider. -0pts |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed menu item "Local Catch of the Day" listed on the menu with a consumer advisory. Facility was unable to provide any parasite destruction paper work. PIC, Mike explained that these items are to all be fully cooked. VR- Facility is to correct the menu to eliminate the statement "cooked to order" if the products are fully cooked or provide proper parasite destruction paper work within 10 days. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 -Repeat- Observed bisque in walk-in cooler from last night that was at 51F. CDI: bisque was voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Repeat- Observed multiple cartons of half and half and cream not date labeled. Observed multiple soft cheeses like brie and ricotta without date labels. CDI: PIC dated a few cartons of half-and-half opened last night but voluntarily discarded cheeses and cartons that he was unsure of. Discussion was had about making sure employees know to date certain cheeses and milk products.
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 -Repeat- Observed multiple food items that were held past the proper time/temperature window including but not limited to apple butter, herb butter, octopus, dirty rice, cooked kale, black garlic sauce, hot brined pickles, and arugula broth. CDI: all items were voluntarily discarded.
VR- as a result of repeat violations regarding date marking the PIC is to develop a plan to ensure date marking and dispostion procedures are in place and followed within 10 days. Should no improvement be seen or repeat violations result on following inspections an ITS may be issued. |
|
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. -Repeat- Cold air must flow around product to remove the heat. -Pf Observed bisque from last night in the walk-in not at proper temperature. Bisque was in a large container with lid tightly covering it. CDI: bisque was discarded.
VR- as a result of repeat violations regarding cooling, the PIC is to develop a plan to ensure a proper cooling method/procedure is in place for overnight cooling within 10 days. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. -Repeat- Observed a limited amount of salt/sugar and oil in downstairs area without labeling. Items were not easily identifiable. CDI: all items were properly labeled during inspection. -0pts |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and pans wet stacked, on dish machine area shelving as well as the downstairs clean dish shelving. -0pts |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler, dish machine area, and dry storage area. Shelves need replacing. -0pts |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on roof of large mixer downstairs to prevent build-up from falling into food. Observed build up on shelving by the dish machine and in the walk-in cooler shelving. Needs cleaning to prevent contamination. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Basement area has pitted floors and missing covings. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation filters on hood with dust build-up. Needs cleaning. -0pts |