|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 PIC slicing chioggia beet with bare hands. CDI - had PIC discard, wash hands, don gloves, and resume slicing. |
|
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 line cook use hand sink to fill pan with water. CDI - redirected cook to prep sink. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed seared duck breast in cooler. PIC said that duck is undercooked, then cooled and stored cold, then cooked to order to a temperature below 165F. Duck is served with a consumer advisory but facility has no approval for non-continuous cooking. VR - verification required. PIC was directed to discontinue process. Meanwhile, duck may be served undercooked with a consumer advisory as long as the cooking process is continuous from raw to plated. If facility wishes to use non-continuous cooking with finishing to less than 165F, an approved state variance will be required. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
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 cooked beans, house made whey, Parmesan sauce, cut tomatoes, and charred peppers all stored without temperature control next to cook line. Employee said items are placed into service just before opening and are discarded after closing. No beginning or ending times were marked on pans and no written procedure had been prepared in advance. As a corrective action, pans were marked with start time of 4:45 and discard time of 8:45. TPHC template was provided to PIC. Verification required. |
|
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. Observed menu with partial consumer advisory and some items mismarked. Remove disclosure asterisk from octopus, braised lamb, garganelli, pork belly buns, and mussels. Add disclosure footnote reading “These items may be served raw or undercooked” in between the reminder asterisk and the reminder itself at the bottom of the menu. VR - verification required. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees working with food while wearing wristwatches. |
|
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 utensil water measuring 107F just before service began. Had cook place pan of water back onto the flattop to heat to at least 135F. |
|