| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey over raw scallops and other seafood. CDI - PIC moved this item to banquet kitchen walk in cooler.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE produce in walk in cooler. -1.5- |
|
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 dish machine not dispensing sanitizer at correct strength in bar dish machine. CDI - PIC moved glassware to banquet kitchen dish pit for cleaning until dish machine repaired. -1.5- |
|
21
|
1.50
|
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 one container of minestrone date marked 11/14. CDI - PIC voluntarily discarded. Points not escalated today as the condition was much better than the last inspection. -1.5- REPEAT |
|
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 smoked Atlantic salmon, tuna tartar and Eggs Benedict without consumer advisory on menu. VR no later than 11/30/2018 for menu correction. -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 unlabeled bottles of oil at cook line without labeling. -0- |
|
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 in the bar near dish machine and in banquet kitchen near dish pit. -0- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal and plastic pans in the banquet kitchen. Observed knives drying on wiping cloth lined container bottom. -1- REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor in the banquet kitchen dish pit. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed missing light bulb in reach in at cook line, in the reach in and two lights blown under cook line hood. -0- |