| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC shall have control over cooling, cooling methods, cooking, hot holding and handwashing procedures. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled dishes then clean dishes with same gloves without handwashing and employee handle cell phone and change gloves without handwashing. CDI hands washed gloves changed. Repeat.
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 without using soap. CDI hands washed using soap. |
|
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 rice and lettuce with bare hands. CDI items discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed beef carpaccio stored above RTE food in reach in unit. CDI items relocated. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed upstairs dish machine near grill and spray bottle at 0ppm. CDI bottle emptied. Verification required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat skewers, plates, ceramic tea urns, tomatoe slicer and can opener soiled with debris. CDI items moved for cleaning. Repeat.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storage. Observed employees using thermometers without sanitizing first. CDI thermometer sanitized. |
|
16
|
1.50
|
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 salmon and seabass that was going to be served immediately cooked to 106F and 122F respectively. Not meant to be served undercooked and is not denoted as an undercooked product on the menu. CDI items sent back to grill for cooking. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed lettuce and melon from the night before at 63F and 53F respectively. CDI items discarded.
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. Observed two large plastic containers of meat croquests at 60-68F. CDI items discarded. |
|
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 two containers of mash potatoes at 117F, butter at 71F, and meat croquets at 126F. CDI butter and croquets discarded and mash potatoes reheated. Do not leave food on counters when hot holding. |
|
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 napa cabbage, packages of papaya, butter garlic that were dated when food placed in walk in and new dated does reflect when food taken out for thawing. Repeat. |
|
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 facility record temperatures instead of time food removed from temperature control on time log for today and past services. CDI time log stamped. |
|
31
|
1
|
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 meat croquets in deep covered plastic container cooling overnight, pork that was wrapped in foil cooling in walk in, pork and chicken wrapped bacon placed inside prep unit to cool stacked high inside of a unit that was turned off, melon and lettuce placed in covered plastic containers to cool overnight, . CDI croquets, lettuce and melon discarded and other food items unwrapped and placed in walk in for proper cooling. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers inside upstairs prep units. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at upstairs dish machine on main floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at bar area on counters. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 utensils throughout upstairs facility stored in room temperature water and handles stored inside ice and dry food products in dry storage. |