| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI by education. Copy of procedures and flyer provided during inspection.n. 0 point deduction. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
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 multiple employees wash hands using proper method and then use freshly cleaned bare hands to turn off unclean faucets. CDI - EHS directed employees to re-wash hands and use paper towel barrier when turning off faucets. |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P. Observed container of pickled ramps PIC indicated were purchased pre-pickled from their wild mushroom purveyor. No documentation provided with regard to purchase of pre-pickled ramps or documentation provided that wild mushroom purveyor is licensed for sale of pickled items. CDI - ramps discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed bar soda gun with black organic buildup and interior surfaces of bulk ice machine with black and pink organic residue. Clean frequently to prevent buildup.
REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 41F. -P. Observed duck confithash cooling overnight in WIC still at 46f during inspection today. Hash did not complete cooling process to 41f within the required timeframe. CDI - discarded. Observed bulk containers of chicken stock cooling in WIC at 122f at 3:30 pm still at 107f @ 4:30. Cooling rate of 15 degrees per hour not sufficient to meet 2 hour cooling parameter of 70f. CDI - stock removed from bulk and placed into ice bath. EHS verified at 77f within an additional 15 minutes and cooling at proper rate to finish to 41f. REPEAT |
|
23
|
1.50
|
Proper date marking & 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 numerous house made cooked sauces, condiments, pickles, etc. with expired date marking including chicken stock 10/13, sour corn 10/8, tomato confit 10/6, and more. CDI - items discarded. All TCS foods that are prepared or opened and kept longer than 24 hours must have a date mark that does not exceed 7 days. The food must be discarded once the 7 day window expires. Hot brine pickles, stocks, sauces, and other TCS items must have documentation available in order to extend date marking beyond 7 day window. REPEAT |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed tomahawk ribeye on tonight’s menu without asterisk denoting it as part of consumer advisory. PIC confirmed item is cooked to order. CDI - PIC re-printed menu during inspection to include asterisk. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 duck confit hash cooling overnight in large sealed plastic container did not cool a proper rate (see #20). Condensation visible on inside of container indicating lack of air flow to allow for proper cooling. Observed chicken stock cooling in large deep plastic tubs on bottom shelf behind other food items blocked from air flow in WIC. Stock also not cooling at proper rate. Observed cooked spinach sealed with lid and stacked on top of another container of cooked spinach with no air flow. CDI - duck confit discarded. Stock reduced into smaller container and placed into ice bath to facilitate quick chilling. Spinach spread onto sheet pan to allow air flow. REPEAT |
|
37
|
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 multiple squirt bottles of oils/vinegars/etc. in use at line area with no identification. Labels applied during inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed establishment has high temp dish machines but has no recording/holding thermometer to check final rinse temperature meets standards. 0 point deduction |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from back area food prep sink drain line onto floor. Repair. REPEAT - no point escalation as establishment has active service request for repair but due to pandemic time for repair is extended. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant accumulated debris under equipment in bar area. Clean to prevent pests. REPEAT |
|
56
|
0
|
Meets ventilation & 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' items. Observed extensive intermingling of food items PIC identified as employee meal items with restaurant food items. Separate employee food / food that is not intended for customer service from in use customer food. REPEAT - no point escalation as other employee belongings observed to be stored properly during inspection. |