| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
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 bartender using bare hands to cut orange for customer beverage. CDI - EHS directed employee to discard orange, wash hands, and don gloves before cutting new orange for beverage service. Do not handle ready to eat food with bare hands. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed snapper crudo on menu which employee confirmed is served raw. No parasite destruction information available from vendor for snapper. CDI - PIC to discontinue the menu offering or fully cook the snapper prior to using in the recipe. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed dish washer using gloved hands to load dirty dishes into dish washer and to sweep floor in dish area then attempt to wash hands in the hand sink without removing gloves. CDI - EHS directed employee to remove gloves, wash hands, and don new gloves before handling clean dishes. Gloves removed, hands washed and new gloves applied. Do not wash gloves. Gloves are a single use item and must be discarded any time they are soiled or damaged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of ice machine with black organic material buildup and rusty deposits. Clean frequently to prevent contamination of ice. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Observed raw house-made sausage made of pork and duck cooked to 144f. Chef temperature reading of 165f was taken at outside point in sausage and not on innermost portion which was not fully finished. CDI - PIC returned sausage to oven to finish to at least 165f on the innermost portion as it contains poultry. EHS verified product finished to 190f during inspection. When taking final cooking temperatures, take the temperature reading in the center or thickest portion of the food. |
|
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 house made creamed leeks reheated to 157f for hot holding. CDI - EHS directed employee to return leeks to stovetop to finish to at least 165f. EHS verified leeks at 172f when placed into hot holding unit. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food items on prep top cooler in kitchen holding above 41f. See chart. PIC to call for service as unit temperatures did not change and remained elevated throughout inspection. PIC discarded the TCS items held in the unit overnight and relocated the TCS foods to alternate prep unit. Do not store TCS foods in the unit until it is verified to be holding TCS foods at 41f or lower. VERIFICATON REQUIRED.
Observed WIC holding various TCS foods at 42-44f at beginning of inspection. Ambient air temperature of cooler reading 37f and food temperatures recovered to 41f during inspection. EHS recommended having cooler evaluated to ensure defrost is not occurring during times of heavy use and to ensure the cooler is operating as designed. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
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 numerous working containers of food items throughout prep area and in multiple refrigeration units with no identification present. All food items that are not easily identifiable must be labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back near dish area. Contact PCO for service. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wet and dry wiping cloths laying on equipment surfaces throughout the back of house. Once a wiping cloth has been used, either remove it to soiled linen receptacle or place it into sanitizer solution if it will be used again. Do not re-use soiled cloths. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in unclean container at clean utensil storage area. Store clean utensils in clean containers. |
|
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 damaged drop plate in ice machine repaired with rusty screw/washer, damaged door on ice machine, and leak from ice machine bin onto floor. Observed leak from bar area ice bin onto floor. Repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various back of house surfaces including legs of equipment, shelving, conduit, exteriors of food containers, and more with buildup. Clean to prevent pests. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from drain pipe onto floor at both the bar hand sink and food prep sink in the back of house. Repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on flooring and walls in various back of house areas especially under and behind equipment. Clean to prevent pests. REPEAT |