| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
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 handle breads with bare hands. CDI hands washed and gloves donned. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed pitcher stored in sink and employee filling containers from handsink. CDI pitcher movedn and employee used prep sink to fill container.
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs at hand sinks. CDI signs provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef stored over sauces, and raw salmon and swordfish stored over RTE foods on prep rack. CDi items relocated. Repeat. |
|
14
|
3
|
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. Observed knives, skewers, bowls, slicer, both ice machines, measuring cups, and serving containers soiled with food debris. CDI items moved for cleaning, ice machine cleaned during inspection. Repeat.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 5 sanitizer buckets and spray bottle at 0ppm. CDi contianers filled to proper concentration. |
|
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 fish finished at 143F. CDI item reheated to 167F. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed containers of creamy mashed potatoes at 129 and 126F, polentas at 117F. CDI items discarded and replaced with fresh batch. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 cooked portobello mushrooms held past 7 days. CDI items discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 facility with written procedures that does not state how long food is held on time, and that food should be discarded after 4 hour time frame. Logs did not have times food was pulled from temperature control. Repeat. Verification required. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed carpaccio not asterisked on consumer advisory. Verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottles of fabuloso and bleach not labeled. CDI containers labeled. |
|
31
|
0
|
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 beef, sausage and bacon wrapped skewers tightly packed inside of reach in unit to cool. Instructed facility that it is difficult to cool large amount of skewers in a small unit. Containers of lettuce and sliced cabbage tightly covered. CDi skewers placed on speed racks with covers left open and lettuce vented. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces and dry toppings on buffet line held outside of sneeze gaurd where it was exposed to potential sources of contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens stored inside of reach in unit on top of raw meat. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of utensil holder, underside of mixer, ice machine for bottled drinks, inside of bread hot holder and outside of plastic containers soiled with debris. Repeat. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed no backflow prevention device at downstairs can wash area. Verification required. |