| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employee go to hand sink to pour water over fish to steam cook in the oven. CDI: EHS explained to PIC that water may never be obtained from hand sinks. PIC stated that there is usually a squeeze bottle of water used for steaming in this area. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed, uncut onions being stored directly on top of ready-to-eat cut onions in cooler drawer. CDI: EHS advised PIC to store onions separately. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT Observed several dishes being stored by dish machine with debris and residue. Observed container of spoons being stored as clean with debris left on them by expo line. CDI: PIC removed all items to be relocated to the dish machine for proper cleaning.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state that breading for seafood by fryer is kept for multiple days but breading is not sifted because employees take breading from container and use a separate bowl to bread seafood. Later during inspection EHS observed employee breading seafood directly in bulk container of breading. CDI: EHS advised PIC that breading must be sifted every four hours to remove TCS foods. |
|
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 Observed employee take seabass out of oven for EHS to take a final cook temperature. Seabass measured 135F. Employee was unsure of the final cook temperature. CDI: PIC educated employee on final cook temperature of fish and handed employee a thermometer. Seabass was put back in oven where it reached 150F. Ensure all employees are trained on final cook temperatures and that thermometers are being used to check final cook temperatures. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed Lime tomato sauce cooling at a rate of 0.015 deg/min, herb butter at 0.07 deg/min, risotto at 0.09 deg/min (risotto cooled to 45F), and noodles cooling at 0.07 deg/min. Proper cooling rate for foods cooling from 70F to 45F is 0.12 deg/min. CDI: all items were placed on sheet pans/taken to walk-in cooler to quickly cool. Helpful cooling documents emailed along with inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large chunk of butter that had been placed at prep top for cold holding where butter was sticking out well above the chill line. Butter measured above 45F. CDI: butter had recently been used and was relocated to reach-in freezer to quickly cool. All other items cold holding were below 45F throughout. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 container of steak butter without TPHC sticker. Other squeeze bottles of steak butter did have TPHC labels. Ensure all containers of butter have TPHC time stamps. Observed sliced tomatoes sitting on top of stove from beginning of inspection until around the end when Chef then placed tomatoes in broiler to be placed on TPHC. CDI: EHS advised PIC to ensure that the time stamp for sliced tomatoes is when they were sliced. EHS recommended that tomatoes be broiled right after being sliced so that tomatoes don't have to wait so long for TPHC time stamp. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT Observed herbed butter cooling in walk-in cooler while stacked with lids. Butter still did not cool after venting. CDI: herb butter was spread out onto sheet pan to quickly cool. Observed noodles cooling in large container with lid in walk-in cooler at a low rate. Observed lime tomato sauce cooling in an ice bath where the ice had melted during cooling. CDI: PIC placed sauce into cooler. EHS suggested using sheet pans for cooling of noodles (after ice bath) and herbed butter. Ensure ice is replenished when being used to cool. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the cracks and crevices of "the pantry" cooler drawer. |
|
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. REPEAT Observed dust build-up on ceiling vent in dry storage area. |