| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Each handwashing sink shall be provided with disposable towels or other approved drying mechanism. Paper towels were missing at one kitchen hand sink and one bar hand sink. Restocked. 5-205.11 Handwash sinks shall be accessible at all times for employee use. Observed glass rack obstructing handwash sink at bar. Moved rack. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Food shall be separated during storage and preparation to prevent contamination. Observed vacuum packaged raw pork chops and raw beef stored above ready to eat foods in walkin cooler. Also, observed raw seafood stored above anchovies, sundried tomatoes and proscuitto in walkin cooler. Rearranged. Observed raw shrimp being thawed in first bay of 2 compartment sink and cooling sauce in an ice bath in the second bay. Staff removed the cooling sauce to an ice bath away from raw shrimp. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Sanitizer shall be at approved concentrations. Observed one bucket of sanitizer at 100ppm Quat. Observed bar sink at 100ppm Quat. Refiled both with correct level of sanitizer. 4-601.11 Food contact surfaces shall be clean to sight and touch. Observed buildup on ice machine chute and on soda nozzles. Clean and sanitize. Observed sticker residue on containers stacked by dish machine. Remove labels. Return visit required.4-702.11 Equipment and utensils shall be cleaned before sanitizing. Observed lettuce spinner sprayed off and set aside to sanitize. This must be washed first then rinsed and sanitized last. Moved spinner to 3 compartment sink to clean. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Food shall be cooled from 135F to 70F within 2 hours and from 70F to 45F within 4 additional hours. Observed bacon garlic cooling in walkin. Middle of food was 96F after 3 hours. Facility discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed artichokes holding at 127, mango salsa at 115F. Both were reheated above 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below or 4 days if stored between 41-45F. Observed mozzarella and cream cheese missing a date mark. Labeled. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be disposed of after designated time frame. Observed 3 jugs of milk past the manufacturer's expiration date. Discarded. Greens stored in prep unit labeled 2/23. Discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 If Time as a Public Health Control is utilized, procedure must be available and food shall be labeled with start or discard time. Observed butter (for lobster rolls) sitting out at room temperature. Staff keeps butter for 4 hours before discarding but procedures could not be located and butter was not labeled with time. Left TPHC application to be filled out. Return visit required. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11. Ensure a consumer advisory is provided for foods served raw or undercooked. Observed specials table tent, flyer and specials menu missing consumer advisory for steak. Facility advised they would speak to corporate about this. Return visit required to ensure advisory has been added. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Observed bacon garlic cooling in a container in the walkin cooler. Ensure you stir frequently as this is a viscous substance. Facility agreed to spread on a sheet pan in the future. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food shall be stored at least 6 inches above the floor. Observed box of shrimp and breading on the floor of the walkin cooler. Staff moved off floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Utensils shall be air dried. Observed containers stacked wet. Separate to air dry. |