| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 bartender bare hand cut limes and garnish a drink. CDI: Fruit voluntarily discarded. PIC directed employee to always use tongs for ready to eat items. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef touching pineapple in reach in cooler near grill. CDI: Pineapple cooked to over 145F before service. Observed raw eggs over fruit in walk in cooler. CDI: Eggs relocated. Observed carpaccio and smoked salmon stored over ready to eat items in walk in cooler on speed rack. CDI: Items reorganized.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruit stored over ready to eat foods in reach in cooler at bar and in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed upstairs bar dish machine below 50ppm chlorine sanitizer. Tubes for chemicals were in the wrong chemical. Sanitizer had rinse aid designated line in it, so machine was not dispensing correct amount of chlorine for sanitization. CDI: Lines corrected, lines flushed, and proper sanitization was then occurring. Observed that line has a lot of air in it. PIC advised by EHS to call machine servicer to ensure it is functioning properly. |
|
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 shrimp off of the grill to serve. Shrimp was only cooked to 124F. CDI: Shrimp placed back on the grill and reached a final cook temperature of 156F. All other final cook temperatures taken were correct. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 did not have some items on the cold bar listed in their procedure or on the list in which temperatures are taken. CDI: These items were added to the procedure during the inspection. Ensure procedures are updated as menu changes. REPEAT VIOLATION Some improvement from last inspection. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC stated that facility has discontinued offering paper menus to customers, except by request. However, staff are not warning customers adequately about consuming raw or undercooked meats. Discussion with PIC that servers will now either serve paper menus again or add the consumer advisory to their table speech. This will need to be discussed with corporate. VERIFICATION REQUIRED |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of salt stored in kitchen with no labels. REPEAT VIOLATION Improvement from last inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Keep at least 6 inches above the floor. Observed employee meal food stored over customer food in walk in cooler. CDI: Food relocated. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed peels cut off of oranges in bar area. Oranges still had stickers, even though staff stated that the fruits were washed. Observed raspberries being plated straight from the container that states to wash before eating. CDI: Employees directed to wash fruit and remove stickers when washing. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 spoon with handle down in salt in main kitchen. Observed cup with no handle in sugar in dry good area. CDI: Utensils removed from products. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. REPEAT VIOLATION
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee purse stored directly adjacent to and touching clean wiping cloths stored at the bar. CDI: Purse relocated. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed some cracked containers holding food in walk in cooler. Observed some cracked and chipped plates stored as clean in the reach in cooler.
4-501.11 Maintain equipment in good repair. Observed several cooler doors and back, interior surfaces with damage from skewers, plates, and metal pans. Observed reach in cooler shelves with chipping paint and rust throughout facility. Observed damaged gaskets on reach in coolers in basement kitchen and in main floor kitchen. REPEAT VIOLATION |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed handsink in dish area and handsink near ice machines with holes in them. Provide plug as required to keep in compliance with NSF approval. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage in equipment storage area where skewers are put in and "stabbing" the wall. |