| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF One of the hand washing sinks were removed for repair/replacement. Ensure that all hand sinks that were permitted with the facility are still onsite and properly functioning. VR will make a return visit to check compliance of this issue.
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed waiter using hand sink i the up stairs kitchen to rinse off drink pitcher prior to servicing. CDI- educated employee and new drink pitcher was used. - 1 point. |
|
13
|
3
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food cooks prepping raw and ready to eat foods in same proximity without any barrier of separation. Ensure that raw food and RTE food prep is done separate to prevent the possible cross contamination. Work surfaces shall be washed, rinsed and sanitized if going from working with raw to ready to eat foods. CDI- Food employees were educated and food was separated during the inspection. REPEAT - 3 points. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage, cooked chicken, cooked onions and marinara sauce hot holding less than 135 degrees F. Also observed lasagna hot holding at 75 degrees in hot hold unit CDI- Cooked sausage was placed in walk in cooler to cool, lasagna and cooked onions were discarded. Marinara was reheated to 165 for hot holding. -1.5 points. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Raw salmon is offered undercooked but does not contain an asterisk on the menu that links item to consumer advisory. CDI- PIC stated that the salmon will be cooked all the way until new menus are printed. -.5 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Cooked noodles, egg wash breaded eggplants, grilled chicken and other foods were cooling outside of walk in cooler in ambient air. Observed lasagna cooling inside of containers with lids on in refrigeration prone to a lot of food prep. Also observed large containers of Alfredo cooling in ice bath where Ice was not of a sufficient amount to be considered adequate. CDI- foods were moved to the walk in cooler/Freezer to aggressively cool, Ice was added to ice bath so cooling can be accomplished adequately and lids were removed from lasagna as they were placed in the freezer for proper cooling methods. REPEAT - 1 point. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw pork thawing in water that was > than 70 degrees. IF desired to cool foods under running water, recommend adding ice to foods so that thawing water never exceeds 70 degrees F. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces - C Observed cutting boards along the prep line stained and some containing deep cuts. Replace or resurface all soiled cutting boards onsite. 0 points. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.15 Operate a warewashing machine in accordance with data plate. Chlorine dish machine located upstairs contained an air bubble in the sanitizer tube and was unable to be primed to check complinace. Will make a return visit to ensure that this has been fixed. VR- 0 points due to them not currently using the machine at the time of evaluation. Ensure that machine is not used until it is addressed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair heavily damaged/pitted floors in kitchen prep area. These damaged floors are allowing for stand still water to be present which can plead to mold growth. Have floors so that the facility is smooth, easily cleanable and in good repair. 0 points. |