| 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 utensils and before handling clean utensils. Observed multiple wait staff scrape off customer plates and return to service, point of sale or expo to deliver food to customerrs without washing hands. CDI- instruction provided |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Maintain Handwashing Cleanser at all hand sinks. Observed only hand sink on main line not to have hand cleanser. CDI- restocked5-205.11 Maintain Handwashing Sinks clean. Observed only hand sink on main cook line to be escessively soiled. CDI- cleaning begun |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Provide documentation of Parasite Destruction for any fish offered raw or undercooked. Observed parasire letter documentaion not from current provider. Salmon in walk in cooler from 3 Fish but documentation isnt. VR |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Ensure hands are washed and if used, gloves are changed in between working with raw proteins and ready to eat foods. Observed food employee handle raw shrimp with gloved hands then return to work with ready to eat foods without glove change or hand washing. CDI- instruction provided |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, and Utensils shall be cleaned to sight and touch. Observed multiple soiled utensils and slicers stored as clean. CDI- removed to reclean |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 If hot held, maintain all TCS foods at 135 F or hotter except for roasts at 130 F. Observed mashed potatos hot holding at 120 F. CDI- reheated to 170 F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 If cold held, maintain TCS foods at 45 F or colder. Observed raw steaks, raw shrimp, sliced cheese, portioned meats and raw hamburger cold holding above 48 F. CDI- < 4hrs = removed to walk in to flash cool. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Maintain proper consumer advisory for raw proteins available for sale undercooked or raw. Observed kids menu with consumer advisory on burger and sirloin and prime rib disclosed undercooked on main menu. VR for menu corrections |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Enusre effective and approved Cooling Methods are used to cool TCS foods. Observed cooked pastas, cut tomatos and cut leafy greens improperly cooled using prep units or failing to cool to 45 F before storing covered. CDI- instruction provided; items removed to flash cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Ensure Food Display is protected from Contamination by Consumers. Observed tea and water pitchers stored at end of bar un protected from customer traffic. CDI- removed to different location.3-305.14 Protect food from contamination during storage and Preparation. Observed multiple filets of raw tuna thawed in package. Instructions state food is to be removed from package prior to thawing. CDI- product discarded |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain cold hold equipment in Good Repair and Proper Adjustment. Observed almost all foods in under grill cold hold unit to be above 50 F. PIC could provide no alternative explanation why food out of temp but potentially failing unit. VR |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Ensure physical facilities are in good repair. Observed ceiling leaking into expo area(it does not appear any food operations are threatened by contamination) Repairs underway |