| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the dish area blocked by pans. CDI: Pans relocated. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF Observed oysters in reach in cooler with no tag. PIC stated that the tag had been removed to the office today when oysters were removed from their original container. CDI: Tag was placed in the container with the oysters. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the glass washer in the dish area reading at 0ppm. Sanitizer chemical bottle was empty. CDI: Sanitizer bottle was replaced. Glass washer had not been ran/set up prior to EHS arrival. Some improvement as bar machine was working. REPEAT VIOLATION |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut romaine cooling in reach in cooler at a rate of 0F/min. CDI: Bags opened and product cooled to 41F. REPEAT VIOLATION
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 41F. -P Observed beschamel sauce cooling in walk in cooler right before 2 hours still at 110F. CDI: Product was rapidly chilled in an ice bath, with stirring and in the reach in freezer to 70F by 2 hours. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes holding below 135F. Product had just been cooked and mixed when EHS arrived. Product temperature fell during preparation and then were moved to a hot holding unit. CDI: Product was reheated in the oven over the course of 1 hour to 165F. |
|
20
|
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 reach in cooler holding product from yesterday above 41F. PIC stated that the coolers were checked that morning, however the cooler had been off sometime after that. CDI: Product was voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisked bacon steak and sea bass on main menu and sliders and grilled oysters on bar bites menu that are served fully cooked per chef. Asterisks need to be removed. Facility uses a corporate menu. VERIFICATION REQUIRED. |
|
31
|
0.50
|
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. Cold air must flow around product to remove the heat. -Pf Observed beschamel cooling in the walk in cooler in a deep plastic lexan. CDI: Product was placed in an ice bath, stirred, and moved to the reach in freezer. Observed salad portions in reach in cooler cooling while tightly wrapped. CDI: Salad portions were opened and cooled properly. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed line reach in cooler not holding food at the proper temperature. Breaker had tripped where the cooler is plugged in. CDI: Breaker was flipped. PIC stated they’ve placed a work order in to have the breaker replaced. |