| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI: Employee rewashed hands. REPEAT VIOLATION Improvement as only one person improperly washed hands. EHS saw over 15 handwashes from chefs on line and all were done properly except this one. |
|
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 employee place crostinis on salads with bare hands. CDI: Crostinis discarded. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 no current parasite destruction letter on site for salmon offered undercooked. VERIFICATION REQUIRED |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tuna poke in cooler drawer behind ready to eat foods. CDI: Items relocated. |
|
18
|
1.50
|
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 41F. -P Observed roasted garlic cooling in walk in at 6 hours at 43F and other pan of roasted garlic cooling at 6 hours at 59F. CDI: Pan at 43F was rapidly cooled to 41F in reach in freezer in a few min. Other pan was voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection. Much less food was found out of temperature and processes have been changed for the items out last inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all sauces in hot well holding below 135F. CDI: Sauces rapidly reheated to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat cooler holding above 41F when EHS arrived. CDI: PIC was in the process of relocating food to other coolers. All food was 45F and below when being moved. Last temperature recorded was less than 4 hours prior at below 41F. Refrigeration technician arrived during inspection and stated that the breaker is not working and needs to be replaced. This will be replaced tomorrow morning before food prep is being done. REPEAT VIOLATION Points de-escalated due to PIC’s actions. |
|
22
|
1
|
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 no time written on bearnaise sauce. Observed time on butters was time they were prepared, not taken out of temperature. CDI: Products properly labeled. |
|
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 Observed no asterisk on lamb, NY strip, tuna poke stack, beef carpaccio, chilled seafood tower, Sunday’s at Flemings steak special, and Tomahawk Tuesday steak special. Observed no asterisk on specials on bar menu. CDI: Asterisks added to all required areas. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 roasted garlic cooling in deep, covered pans. Observed mushrooms cooling in cooler drawer. CDI: Garlic relocated to freezer. Mushrooms relocated to walk in. REPEAT VIOLATION |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed tomahawk steaks thawing in standing water at 57F. CDI: Steaks were cooked. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes in original container, unwashed, on the salad line. Observed berries in original container, unwashed at the bar. CDI: Items moved to kitchen for proper washing. |