| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed limited control over the kitchen processes as evidenced by unapproved non-continuous cooking, incomplete consumer advisory statement, improper cooling methods, and lack of tracking of cooling time and temperatures. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare hand toasted bread onto a plate for service. CDI: Bread was discarded. Employee educated. Employee washed hands and donned gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse tongs in handsink on the line. Observed tongs and pan stored in handsink at the salad area. Observed employee pouring sugar into a pitcher in upstairs kitchen over handsink. Observed heavy tea staining in upstairs kitchen handsink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at salad area handsink. CDI: Soap provided.
6-301.14 Post a handwash sign at each handsink. Observed handwash sign at bar handsink damaged to the point it is not legible. CDI: New sign provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat items in walk in. Observed non-continuously cooked steak stored over ready to eat items in the walk in. CDI: Salmon reorganized, steak voluntarily discarded. See #16. Observed raw chicken stored over raw beef meatballs. CDI: Items reorganized. REPEAT VIOLATION
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat/prepped/washed produce in the walk in cooler. CDI: Items reorganized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine in upstairs kitchen. Ensure more frequent cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0ppm in upstairs glass washer. Bulk sanitizer was diluted. CDI: New bulk sanitizer provided and glasses were rewashed. |
|
16
|
3
|
Proper cooking time and temperatures |
No |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuously cooked steak for a banquet with no charting/tracking and no approved procedures. REPEAT VIOLATION |
|
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 Alfredo sauce cooked yesterday still at 50F today in the walk in cooler. Observed chicken sauce cooked this morning past 6 hours from cooling process beginning still at 50F. Observed Marsala cream after 4 hours still above 70F. CDI: All items were voluntarily discarded.
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 stuffed mushrooms cooling at a rate of 0F/min. Observed “tomorrow pasta” lasagna cooling at a rate of 0F/min. CDI: Items were vented and/or relocated to rapidly cool to 41F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire pasta cooler holding items above 41F. CDI: All items voluntarily discarded. Cooler replenished for dinner service and held on TPHC. TPHC procedures were already on hand from previous inspection. Observed saute prep top cooler holding eggs and Alfredo above 41F. CDI: Items marked for TPHC as they were replenished less than 30 min prior per PIC. Observed fry cooler holding wings above 41F. CDI:Wings were rapidly cooled in walk in cooler due to being replenished less than 30 min prior. Observed raviolis holding in pasta prep top above 41F. CDI :Product voluntarily discarded. All of these items were double panned. observed lettuce in salad cooler drawer above 41F. CDI: Product rapidly cooled to 41F in walk in. REPEAT VIOLATION
NOTE: Italian cheese blend labeled “keep refrigerated” is being left out on tables. Provide documentation from supplier that the “keep refrigerated” statement is for quality and not safety or discontinue process. VERIFICATION REQUIRED |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 roasted tomatoes from 9/16 in salad area reach in. CDI: Product voluntarily discarded. Observed pastas in portion bags from today when they were cooked yesterday. Observed Alfredo sauce from yesterday with a date mark of today. CDI: Alfredo voluntarily discarded. See #18. EHS and PIC discussed that the original prep date is required to be on pans when things are portioned on a different day. VERIFICATION REQUIRED to ensure proper prep dates are being used. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on Asiago and Parmesan cheeses that require refrigeration. CDI: Product voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed dinner menus have consumer advisory that is missing the disclosure. Menus only have the reminder. PIC advised EHS that corporate recently changed the menus a couple of weeks ago. VERIFICATION REQUIRED |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 sauces cooling in large containers, and covered containers. Observed portioned “tomorrow pastas” cooling in reach in cooler while tightly covered. Observed stuffed mushrooms cooling while tightly wrapped. CDI: Sauces voluntarily discarded. See #18. Mushrooms were removed from bags, and pastas were uncovered and moved to walk in for cooling.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Front pasta cooler is not maintaining temperature of foods. Facility cannot fully operate without this cooler. This is the second consecutive inspection that cooler has been not operating properly. Ensure a permanent repair is made to cooler. VERIFICATION REQUIRED |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. PIC stated that ecolab was there that morning for the issue and treated the facility. Continue with frequent, routine pest control. REPEAT VIOLATION Some improvement based on last inspection notes. Points decreased. |
|
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 some sanitizer buckets on lines below required quat concentration. CDI: Buckets refilled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sauté/broil station cooler in severe disrepair. Gaskets are shredded and drawers will not close. Repair or replace equipment. Observed several gaskets split on the reach in cooler doors of the salad/dessert station. Observed ice machine door cracked in upstairs kitchen. Observed large sliding ice machine doors in downstairs kitchen are cracked and holding water. Water is “sloshing” and has obvious debris/build up. Doors must be replaced to prevent contamination of ice. No physical contamination seen today. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of several coolers with food debris and build up. Observed gaskets throughout facility with build up. Ensure more frequent cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee drinks and foods stored throughout facility above and with customer food. Facility does not have a designated employee beverage area. CDI: Employee items relocated. |