| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open can of fanta stored on prep counter. CDI: Drink discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near dish machine to have coffee in it. CDI: PIC directed to ensure that employees know to only wash hands in handsinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap obtained during inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at line handwashing sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
ll3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in cooler drawers. CDI: Items rearranged to prevent cross contamination. |
|
16
|
3
|
Proper cooking time and temperatures |
No |
Yes
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed parcooked chicken and salmon on site. Neither was labeled as "raw" or "need to go to 165F". CDI: Products properly labeled. Observed that cooling logs for parcooked items were incomplete. VERIFICATION REQUIRED REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 several items outside of time/temperature window including cooked mushrooms, chicken wings, arugula, roasted tomatoes, and she crab soup. CDI: Items voluntarily discarded. Observed babbaghanoush mix date marked on line for 5/18 and date marked in walk in for 5/13. Observed tabule on line also labeled different from that in the walk in, both were out of date. PIC directed to ensure that there is consistency in date marking throughout facility. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed incomplete time logs for items held on buffet/self serve line. VERIFICATION REQUIRED. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed squirt bottles of degreaser and sanitizers stored on side of sink. CDI: Chemicals relocated. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed souffle cup stored in garlic oil. CDI: Cup moved and scoop with handle provided. Observed tongs stored on upright reach in on the line. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying racks. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed high temp dish machine not working properly. Maintenance called. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 ac vents and ceiling tiles gathering dust throughout. |