| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed multiple employee cups without lids or straws. Provide a cup with a lid and straw such that no contamination of the hands or surrounding equipment occurs when drinking from such containers. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops and under cooked pork stored over several ready to eat items in the walk in cooler. As well as cooked beef stored underneath and adjacent to raw beef items. Observed smoked salmon that may be undercooked stored above cooked foods in the flip top cooler. Facility was unable to provide packaging and receipt gave no information. Facility must verify that the fish is fully cooked in the smoking process to 145F before storing it above ready to eat foods.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce stored over Ready to Eat items such as slaw and washed carrots, lettuce.
All storage order issues corrected during inspection, ensure that proper storage order is utilized in the walk in cooler, speed racks. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one mixer blade stored with slight food residue still present underneath the bladed parts. Item was removed for cleaning. Ensure that all parts of food contact equipment are thoroughly washed/rinsed/sanitized, and inspected as clean before storage.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black residue build up on the ice machine shield as well as a soda gun nozzle in the front bar area. Ensure these items are cleaned regularly to prevent such build up. |
|
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 raw scallop wrapped with bacon. Operator stated that the bacon is par cooked. Facility has no approval or documentation for this process. Operator stated that the facility will discontinue this process as it is rarely utilized. Ensure that proper documentation is acquired before resuming the par-cooking process. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in the front flip top units between 45-48F. Operator stated that items are kept in the walk in cooler overnight and then carted in to the flip top unit. EHS observed all other items in the flip top as well as the reach ins to be below 43F. Ensure that items are not left on the transportation cart for such time periods that they are no longer 45F. Utilize smaller batches and multiple trips to ensure that food is kept below 45F. Items were placed into the walk in cooler to rapidly chill. Observed to be below 45F before end of inspection. |
|
21
|
1.50
|
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 anchovies, cheeses and other items exceeding the 4 days of allowable date marked storage at temperatures between 41 and 45F. Walk in cooler at time of inspection was not capable at holding foods below 41F, thus the facility may not use the 7 days allotted for such temperatures. Anchovies were from a commercial package marked "Refridgerate after opening." indicating that they may be a potentially hazardous food. Cheeses were not exempt from date marking requirements. All items were discarded by operator. Ensure that the 4 day datemarking period is observed, counting the first date of preparation/opening of the product. I.E, a product such as mashed potatoes cooked on 8/24/17 must be used before the end of the day on 8/27/17, unless frozen before expiration.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cheddar cheese held over night not dated. Ensure that all TCS items held for more than 24 hours are dated when put into storage. CDI by operator dating. |
|
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 one working container of chemicals not correctly labelled in the three compartment sink area. Item was discarded by PIC. Ensure that proper labels are affixed to all spray bottles/working containers. |
|
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 lettuce that had been cut prior to inspection sitting on a counter top at 51F. Employee stated that it had been cut 1 hour prior, from pre-refrigerated ingredients. Ensure that when such items are cut that they are cooled to 45F in the walk in cooler or other such cold storage area. Item was placed into the walk in cooler to rapidly cool to 45F. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a dry wiping cloth with residue present on it in the prep area. Employee stated that they are changed for clean cloths every 30 minutes. Ensure that whenever the cloths are soiled that they are changed out, regardless of time elapsed.
Points deducted but not escalated |
|
42
|
0.50
|
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 stacked pots and pans in the clean dish area. Allow such items to dry before storage, utilize such methods as pyramid stacking. Do not use clean cloths or other materials to wipe such items dry. Items must air dry to ensure proper sanitizer contact time as well as reduce cross contamination from cloths/rags.
Facility has reduced the amount of wet stacking but it is still presents. Points deducted but not escalated. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some burnt/damaged lexan pans, observed storage racks in the dry storage area beginning to rust. Lexan containers discarded by operator.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple wood cutting boards with bark-like surfaces that are not smooth/easily cleanable. Cutting boards must be smooth and easily cleanable to prevent cross contamination, and to be easily cleanable/sanitize-able. Provide smooth and easily cleanable cutting boards. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse vat of the three compartment sink dirty. Dish machine operator stated that it is mainly used for soaking/storage during the day as all dishes are ran through the dish machine as a final process, and that the three compartment is not used for such methods during lunch. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several storage racks with dust/spice accumulation present. Observed sticker debris on several large containers. Containers were stacked such that the stickers were only present on the top of the stack, with no stickers in contact with the interiors of the prior container. Ensure that stickers are removed during the wash/rinse/sanitize process. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of the compator open. Ensure that the doors are kept closed to reduce pest load. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch bag stored amongst food items in the walk in cooler, observed employee bag stored in the kitchen prep area. Provide segregated areas for storage of such items where contamination of food, utensils or single service items may not occur.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air vents throughout facility dusty/rusty in need of cleaning. |