| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 no finish date for each bag of shellstock. VERIFICATION REQUIRED |
|
18
|
1.50
|
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 41F. -P Observed several containers of chicken stock above 41F cooling from yesterday. CDI: Chicken stock voluntarily discarded. Observed mozzarella in walk in from yesterday at 45-47F. CDI: Product voluntarily discarded. Observed broccolini cooling in prep top cooler, above 41F after 6 hours. CDI: Product voluntarily discarded. Observed garlic puree at 2.5 hours cooling right at 70F. CDI: Product moved to walk in freezer for rapid cooling.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomato cream sauce cooling right at 4 hours still at 45F. CDI: Ice wand added and product stirred to bring to 41F. Observed lettuce cooling in deep lexans at 3hr and 50min, still above 41F. CDI: Product spun with ice to get below 41F and placed immediately in walk in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato sauce and meat sauce held on ice above 41F. EHS recommends TPHC for these items if they cannot be kept cold through lunch service. TPHC form sent via email along with inspection today. CDI: Items rapidly cooled in walk in freezer since they had been on the line for less than 4 hours. REPEAT VIOLATION Improvement from previous violation as much less food was above 41F. |
|
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 several containers of sauces held in reach in cooler on line with no date marking. It is unclear which batch the items are coming from. CDI: Proper dates placed on sauces.
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 veal stock date marked 9/20, and gorgonzola dressing date marked 9/20. CDI: Items voluntarily discarded. Observed goat cheese date marked 9/26 in the walk in but the same batch date marked 9/28 in the prep top. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has a large amount of food and is struggling to cool as well as cold hold items throughout facility. Facility may need to consider ways to reduce the amount of cooling at one time or in general throughout the facility.
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 several deep containers of chicken stock above 41F cooling in walk in from last night. Observed broccolini cooling in prep top. Observed lettuce cooling in deep lexans in walk in cooler and in cooler drawer. Observed garlic puree and tomato cream sauce cooling in walk-in in a deep container. CDI: Some items voluntarily discarded, others rapidly cooled. Observed lettuce cooling in deep containers. CDI: Product spun with ice. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at bar stored in sanitizer below 200ppm quat. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed portion cup being used in spices at pasta station. Observed scoop with handle down in breading. CDI: PIC removed scoops/bowls from items. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean plates stored on shelf with dust and grease build up. Observed clean plates stored on shelf between dirty dishes on either side. EHS recommends rearranging shelf and providing a cleanable barrier to protect clean dishes. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on several dumpsters. Observed lids on cardboard dumpster cracked and damaged. |