| 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 soda bottle on prep station upon arrival. CDI: employee relocated drink. Observed employee food for employee meal and personal food brought from home to be labeled but stored on top shelf of walk-in cooler above restaurant food. EHS recommended that employee items be relocated to bottom shelf. |
|
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 bar hand sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink. PIC stated the bar does not use this sink as a hand sink. Bar must have hand sink equipped with appropriate items at all times. CDI: items provided. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tag to be missing from oysters in reach-in cooler. Batch was a part of a 100ct batch divided into two 50ct bags. CDI: PIC made a photo copy of the first batch shellstock tag and wrote on it that tag was lost. New tag placed in ziplock bag and stored with oysters. Last sale date to be labeled on tag and retained for 90 days. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw seabass being stored over ready-to-eat portioned crab and cheese and raw bacon being stored over crab cakes in reach-in cooler. CDI: storage order re-arranged with raw food on bottom. Storage order handout left at end of inspection. |
|
14
|
1.50
|
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 tomato dicer that had been used and cleaned today with tomato debris left on it. When asked to clean it, employee went to prep sink to rinse it off. CDI: Employee directed by PIC to take dicer to be run through dish machine and properly sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at bar with build-up in need of scrub cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 lobster bisque cooling at a rate of 0.10 deg/min in walk-in cooler. Proper cooling rate for items cooling from 70F to 45F is 0.12 deg/min. CDI: lobster bisque stirred more frequently to facilitate rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 date label on potatoes au gratin read 9/27. Potatoes were cooked and cooled yesterday. Ensure date label reflects oldest TCS (temperature control needed for safety) ingredient. Observed heavy cream from previous day without date label. CDI: items properly date labeled.
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 garlic butter with date of 9/4, truffle butter dated 9/13, and poblano butter dated 9/8. All items have real butter and heat-treated plant foods making them TCS only allowing 7 days. CDI: butters voluntarily discarded. CONTINUED ON #35 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter at 62F at 5:11pm with a time label of 5:10pm. PIC stated the time in which butter was removed from temperature control was more like 4:45pm. CDI: time properly labeled. Time is supposed to be the exact time product was removed from temperature control. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of blue liquid at bar without label. PIC stated substance was multi-purpose cleaner. CDI: properly labeled. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles throughout without labeling.
CONTINUED FROM #21
Observed two bags of short ribs pulled from freezer today, one labeled 18 and the other labeled 27. Items must have the cook date, freeze date (if different than cook date), and thaw date. CDI: items properly date labeled. Observed two bags of shredded beef with dates of 9/27 pulled from freezer today. Beef was cooked on 9/20. Date marking procedures to be improved. Date marking training document emailed along with inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed several containers that had been stacked while wet at dish machine. |
|
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 wire rack shelving for drying dishes with rust in need of resurfacing or replacing.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards being stored as clean with discoloration in need of resurfacing or replacing. |
|
47
|
0
|
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 walk-in cooler fan covers and in the bottom of reach-in freezers. |
|
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 wall by dish machine in need of cleaning. Observed microbial growth on ceiling in hallway by dish machine. EHS recommended that PIC have someone look into issue.
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. Observed wall by dish machine to be peeling. |