| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employees go outside to walk in cooler and come back inside kitchen to continue food preparation without washing hands. CDI by instruction; employees washed hands. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish has been frozen for parasite desctruction. Observed ceviche being prepared as a special for today. Ceviche contained shrimp, squid and scallops that were only partially cooked prior to making. CDI by reheating ceviche mix to over 165F. Verfication required to obtain parasite destruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw beef, raw quail eggs and raw scallops stored over ready to eat foods such as cheeses and lettuce in reach in refrigerator. CDI by rearranging items to proper locations. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pan of raw beef placed on prep table where then ready to eat foods were prepared after without washing and sanitizing. CDI by instruction; table cleaned and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two spray bottles of sanitizer behind bar with 0ppm quat. CDI by emptying and refilling.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored on magnet with food residue. CDI by placing at dish area to be rewashed. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Ceviche was partially cooked and cooled without approved procedures. CDI- ceviche was fully cooked; discussion with PIC regarding non-continuous cooking requirements. Ceviche will no longer be partially cooked. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 many food items (butternut squash, grits, sauces, farro etc.)
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed french fries, various cut leafy greens and quiche with no date marking. CDI by discarding some items. Verification required to check on date marking. Repeat violation. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Must add asterisk to salmon on menu IF will be offered undercooked. Ceviche special requires consumer advisory if made with raw foods. CDI by instruction. Ceviche was cooked today. |
|
31
|
0.50
|
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 par cooked french fries on prep table 75F upon arrival. Fries were cooked almost 2 hours prior. CDI by placing on sheet tray in walk in cooler to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed dirty towel on prep table. CDI by placing in bucket of sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several wood cutting boards used to serve meat and cheese platters worn and/or splitting. Replace as needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain floors, walls and ceilings clean. Observed dust accumulation on walls and ceilings above prep unit and prep table. |