| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C, 2-102.12 Certified Food Protection Manager - C. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF. Soap must be available at all hand sinks or group of hand sinks. Observed soap was not available at the bar hand sink. CDI - refilled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain food contact surfaces of equipment and utensils clean. Observed the can opener, mixer, slicer, and one of the ice machines were not clean to sight and touch CDI - all were cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain hot foods at 135F or greater. Observed garlic sauce and marinara sauce at 75F and 83F, respectively, in a hot holding unit by the stove. CDI- reheated on the stove. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or lower. Observed on the counter not in use were butter at 67F and heavy cream at 70F. Observed in a cold unit, mozzarella at 53F and white sauce for pizza at 47F. CDI. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed veronic sauce and cooked olive sauce in the walk-in well past 7 day hold time for date marking. The 3 containers were discarded. CDI. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. A consumer advisory for raw or undercooked foods, including a reminder and disclosure, must be provided in compliance with 3-603.11. Observed that Caesar salad was not marked on the menu as an item made with raw ingredients. According to the PIC it is made with raw egg yolks. Either use pasteurized eggs, or add to consumer advisory. Return visit required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P. Poisonous and toxic materials shall be stored so they can not contaminate food. Observed the soap dispenser at the hand sink to the right of the stove was over the hot holding unit with the meatballs. CDI- the hot holding unit was pulled out so that the soap could not drip in the meatballs. |
|
28
|
0
|
Pasteurized eggs used where required |
No |
No
|
No |
3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P. Pasteurized eggs must be used in the caesar dressing if it is not going to be marked under consumer advisory. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. The facility must use proper methods to cool TCS (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. Observed marinara sauce had been cooling for approximately 3.5 hrs and was still at 57F. It was found tightly covered in a deep container in the walk-in. CDI- placed back into an ice bath too complete cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Food may not be stored in toilet rooms. Observed bottled juice stored in the employee bathroom. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Do not store utensils in room temperature water. Observed spoons held in 70F water on the cutting board across from the stove. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Store single service to prevent contamination. Do not store single service containers in the bathrooms. Observed food containers stored in the employee bathroom. |