| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Person in charge did not hold certification. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Employee beverages shall be stored to prevent contamination. Observed gatorade bottle stored in freezer next to foods and a lidded cup stored on a prep table. Both were moved during inspection. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Hands shall be washed before donning gloves and between gloves uses. Observed cook don gloves without washing hands first. Educated and he complied. Repeat violation. 2-301.14 Hands shall be washed after handling soiled equipment or utensils. Observed dish washer handling soiled utensils then immediately handling clean utensils. Advised to wash hands before handling clean utensils. He complied. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Hank sinks shall be accessible to employees at all times. Observed buckets blocking hand sink at bar. Buckets were moved. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-402.11. Ensure fish served raw or undercooked is parasite free. Facility receives fresh salmon and an aquaculture letter is required. Observed no such documentation today. Facility called vendor and received letter during inspection. Repeat violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Sanitizer shall be at approved concentrations. Observed one bucket of sanitizer at 150ppm Quat. Refilled with 200ppm Quat. 4-601.11 Food contact surfaces shall be clean to sight and touch. Observed residue build up under slicer blade. Staff advised they would break down to clean and sanitize. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed sauteed onions and spinach holding at 104-109F on grill top. Reheated to 165F+ during inspection. Repeat violation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed raw chicken sitting out at 61F, blanched fries at 59F. Both were moved to cooler to rapidly chill. Time as a public health control paperwork was left on site if facility decides to use time instead of temperature to hold items.Prep unit #2 is not properly functioning. Unit was holding foods at 46-50F, including tomatoes, pasta salad, stuffed peppers, cheese. All items were placed on an ice bath and placed in walkin cooler or stand up refrigerator to rapidly chill. Unit was turned down and was holding foods at 44F before end of inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed date marks missing from heavy cream, half n half, hot dogs, sausage, deli meats and cheeses. Return visit required. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11. Ensure complete consumer advisory is provided for foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Facility is missing disclosure. Facility is replacing menus within one month and will change at that time. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Equipment shall be in good repair. Replace or replane deeply etched cutting boards on prep units.Replace cold water handle at bar hand sink. Repair walkin cooler compressor where large amount of condensate are dripping into bins. Microwave handle is missing and is rusted inside - replace. Repair walkin cooler door. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Non food contact surfaces shall be clean. Wire shelving and food bins need to be cleaned. Repeat violation |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Replace damaged floor throughout kitchen. Rubber flooring is bowed with many cracks and crevices. Clean floor under units in kitchen. Clean bar floors in hard to reach areas where there is buildup.Clean ceiling in kitchen where dusty from ventilation system. Repeat violation |