| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
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. Two employee beverages stored on shelving over facility foods at main prep line/ salad station. CDI- Sous Chef Sean Anderson corrected storage of employee beverages. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two pans of uncut tomatoes that were intended for use. Both pans had damaged/ adulterated tomatoes on them. CDI- Manager and sous chef had discarded immediately. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Three flats of raw shell eggs stored over mixes and dairy products in pastry cooler downstairs. CDI- Sous chef removed eggs from prep cooler and stored correctly in walk in cooler downstairs. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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. 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 . One pan of cooked noodles in walk in cooler not marked per rule. One small beef brisket in walk in cooler with prep date of 7/21/15 ( today is the 8th day). Sous chef advised that noodles were prepared today to be used within 48 hours. CDI- Labeling added, brisket removed. All other food items marked as required by rule. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Pans of raw trout placed in prep cooler drawers at main cook line after being prepared for use for today. Employee advised that he had just washed and prepared fish, and placed in drawer. CDI- all were removed and placed in walk in cooler for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. In use containers of dry mixes, dressings, seasonings, and oils throughout prep areas not labeled per the rule. CDI- verbal correction to label all. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Small stack of metal pans at main coo line wet stacked together. CDI- verbal correction to allow to completely air dry before stacking pans. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf . Shelving in cooler at bar area peeling, scarred and stained counter top cutting boards and cooler top cutting boards, and some cracked and chipped food containers. Repair/ replace all damaged items. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris, some dried residue, and dust build on equipment in downstairs and upstairs areas, shelving at multiple prep areas, and on hood filters over salad prep areas. Cleaning is needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Trash bin not provided for nor at handsink in separate pizza prep area. CDI- Sous chef replaced trash bin. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
.6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some pitting and damage to floors in prep and cooking areas. Sous chef advised that they are currently working repair floor. Continue to work on repair of floor throughout. |