| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signage at 3 compartment bar sink being used as a hand sink. VR5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observedhand sink blocked by multiple glass racks. CDI- removed6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 small working container of mussels not to have copy of tag. ( tag with remainder in bag in walk in cooler )VR |
|
14
|
0
|
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 multiple clean utensils with sticker residue on outsides, tight stacked, and one soiled tea urn nozzle. CDI- removed to clean |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 12 0zs of seared filet mignon cold held in walk in cooler. PIC stated product is reheated for bruscheta. CDI- instruction provided, THIS IS TECHNICALLY NON-CONTINUOUS COOKING. MAY NOT REHEAT WITHOUT APPROVED NON-CONT COOKING APPLICATION PIC STATED FACILITY WILL NOT PRE-SEAR ANYMORE |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
-3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in main prep drawers to be from 44 F to 50 F overnight. CDI- discarded VR FOR THIS UNIT HAS NOT MET TEMP ON PREVIOUS INSPECTIONS |
|
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 osobucco and seared filet mignon not to be date marked. CDI- date marked |
|
45
|
1
|
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 cold hold prep unit ambient air temp at 48 F and multiple foods to be above 48 F. THIS UNIT MUST BE REPAIRED OR REPLACED WITH EQUIVALENT COLD HOLDING UNIT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P Observed water in floor drain at end of bar to be full and not draining. IN NEED OF REPAIR |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed drain hose from ice bin to be submerged in water backed up from drain. REPAIR OR REPLACE |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.Observed coving tiles at end of bar to be missing. REPAIR OR REPLACE |