| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee move from raw to RTE foods with a glove change, but no handwash. CDI: Employee directed by PIC to wash hands before donning gloves.
2-301.14 Wash hands after activities that contaminate them.-P Observed employee remove lid from cup, drink from cup, then replace lid, and continue prepping vegetables. CDI: Employee directed to wash hands. Observed three employees prepping food pull out cell phones, use them, and replace in pockets, then continue handling food. CDI: Employees directed to wash hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting raw tomatoes for sandwiches using bare hands. CDI: Employee voluntarily discarded tomatoes, washed hands, and donned gloves before proceeding. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at all sinks 70F. PIC has purchased a new boiler. It will be delivered tonight and installed in the morning. VERIFICATION REQUIRED.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI : Employee refilled soap dispenser. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed sour cream in basement refrigerator with mold growth. CDI: PIC discarded. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 shell stock tags for October and November with no "finish date" marked on them. VERIFICATION REQUIRED. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with black and pink debris along chute in basement.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and tomato dicer with food debris stored as clean. CDI: Items returned to dish/separated for cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed potato soup prepared 11/11 holding at 48F in walk in cooler. All other items holding at 41F and below. CDI: PIC voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items in basement pastry prep cooler holding at 60F. CDI: Products voluntarily discarded. |
|
21
|
3
|
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 Observed pork loins, feta cheese, opened milk, and smoked hams with no date mark. Items were prepared or opened Monday according to PIC. CDI: Items labelled.
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 bolognese sauce in walk in cooler dated 10/31. CDI: PIC discarded. REPEAT VIOLATION. |
|
31
|
0
|
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 potato soup improperly cooled from 11/11. CDI: PIC Discarded soup. |
|
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. Observed several spices and oils not labelled throughout facility. CDI: PIC labelled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in and in the wine cellar area. CDI: Items placed on shelving. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with beards and no beard guards. Observed employee prepping onions and cooking vegetables with no hair restraint. CDI: Employee donned a hat.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making salads with ring containing stones. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 6 sanitizer buckets stored on the floor. CDI: PIC moved all buckets off of the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans throughout dish area wet stacked. CDI: PIC verbally directed to discontinue wet stacking. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed rusted/peeling shelves throughout bar coolers (Storing glassware) and prep coolers.
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 observed cutting board in pizza make station with heavy cuts and pits throughout surface. Cuts gathering black debris. Repair or Replace. VERIFICATION REQUIRED.
4-501.11 Maintain equipment in good repair. Observed damaged prep coolers in salad and main line area. Lids dented, cracked, and white lid liner loose. Observed prep cooler in pastry station of basement holding at 60F. PIC called for maintenance. VERIFICATION REQUIRED. |
|
47
|
0
|
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. Observed dust on ceilings of walk in coolers. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed boiler not operating in facility. PIC has purchased a new boiler to be installed 11/12 in the evening. Dish machine converted to chemical sanitization. Dish machine tested and booster heater provided hot water for sanitization and chemical sanitization was in proper concentration. VERIFICATION REQUIRED. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed broken light shields or unshielded lights in walk in coolers and in pastry prep area.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored adjacent to patron items in bar. Observed small open bag of potato chips, half eaten, in dry storage area adjacent to open dry goods. |