| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of
food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the
inspection. Advised to have more employees certified as a food protection manager. REPEAT. |
|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Observed branzini recieved at 49F. PIC accepted fish despite it being out of temperature. CDI: EHS called Meat and Fish Company during inspection and learned that branzini had been gutted and rinsed immediately before delivery due to need from Luce. EHS determined that fish almost certainly rose in temp during rinse process, as employee from Meat and Fish Co confirmed that their walk in unit and refrigerated truck were golding well below 41F. EHS allowed fish to be used, but further advised restaurant to not accept out of temperature deliveries in the future. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in leftmost flip top unit holding above 45F. Items included artichoke, potatoes, pasta, lobster meat, chopped ham, veal ragu, and marinara. CDI: Items above that were prepared earlier this morning were cooled in walk in unit, and the items from days prior were voluntarily discarded. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 goat cheese dated for 09/13 in walk in unit. CDI: Goat cheese discarded. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 unlabelled squeeze bottles along cook line. CDI: PIC labelled bottles. |
|
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 two wet wiping cloths on shelving and prep tables. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting block with several pits/deep gouges. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving near ice machine in need of cleaning to remove dust. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed black buildup along caulking attached to backsplash of three compartment sink. |
|
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 employee backpack stored directly next to an open container of potatoes. |