| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed wait staff come into kitchen for tea preparation without handwashing and dish washer handle soiled floor mats, soiled dishes and attempt to handle clean dishes with the same soiled gloves. CDI - All hands were washed and employees reminded when to wash. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed steel wool and scour pad in and around the handsink at the entrance to the bar. CDI - Items move to dump sink and basin cleaned. -0- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored next to raw onions in walk in cooler. CDI - Chicken separated from onions hanging on the wall.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored between raw shrimp and raw crab cakes in low boy. CDI - Raw poultry moved to the front and the seafood was grouped together. -1.5- |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one freshly reheated penne pasta in meat sauce at 119F in hot box. CDI - Pasta reheated to over 165F. -0- |
|
28
|
0.50
|
Pasteurized eggs used where required |
Yes |
No
|
No |
3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P Observed shelled eggs used in recipe for Caesar's salad without pasteurization. CDI - PIC contacted vendor for verification of pasteurization. -0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 Observed freshly cut lettuce tightly wrapped in preparation for cooling. CDI - PIC had employee vent the wrapping to allow cool air flow. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 working containers of oil, spices and sauces at the pizza station without labeling. -0- REPEAT |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees with wristwatches, rings and bangle bracelets while preparing food. CDI - PIC instructed removal of all these items. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed clear plastic cups in each bar outside of protective covering for the lip area. Keep the lip area of the cups protected. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged walk in floor tiles. Repair or replace these. REPEAT -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed unsealed junction in wood paneled downstairs restroom, in the adjacent hallway and at the transition between tiles and wood floor. Seal these junctions. -0- |