| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods and store to prevent contamination. Observed raw steak stored above salad plates. CDI- Steak properly stored. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today stored with food particles stuck to blade guard. CDI- Slicer cleaned. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Chicken must be cooked to internal temperature of min 165 for min 15 seconds. Observed chicken cooked and to be served at 135 in thicker parts of chicken. CDI- Chicken placed back in broiler and observed at 175-180. |
|
21
|
0
|
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 pack of sausages opened 5 days ago in walk in cooler not date marked. CDI- Sausages voluntarily disposed of by PIC. |
|
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 TCS items on cook line and salad prep area being held with TPHC but not being properly labeled including but not limited to: mushroom sliders, cut cherry tomatoes, sliced tomatoes, and lettuce. CDI- PIC had all items properly labeled. All foods on TPHC need written procedure. CDI- Gave PIC copy of TPHC form to complete, follow, and retain in the restaurant. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC and GM said they at times offer salmon cooked to order at less than 145 degrees. Seared salmon on menu is not asterisked with a consumer advisory and will need to be if offered less than 145. CDI- PIC said they will revise the salmon final cook temperature and only offer salmon cooked to min. 145 degrees. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 items just cooked that were placed on the make table station to cool including cooked onion sauce at 100 degrees and cooked mushrooms at 55 degrees. CDI- Items placed in fridge to properly cool. |
|
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 dishes being tight stacked while still wet, at dish rack shelves by 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. Obseved some racks in walk in cooler and some dish storage racks that are peeling and showing rust, they will need recoating or replacing soon. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed un-opened employee personal drinks stored in fridge on cook line co-mingled with restaurant food. PIC removed drinks. |