| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the upstairs bar. CDI - PIC sent handwash sign via email today. -0- |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed cold smoked salmon on new menu without parasite destruction information. CDI - PIC contacted supplier and obtained information. Keep available in the facility for inspections. -0- |
|
22
|
0
|
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 no written time procedure for pickles, blanched fries and pickle spears on the counter for wait staff dispensing. -0- REPEAT CDI - PIC emailed TPHC form today. |
|
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 newly printed menus with a reminder with asterisk on the menu, but no disclosure. Cold smoked salmon does not have an asterisk, referring to the cold smoking, which does not reach a kill step in the process. Provide asterisks for all cold smoked salmon dishes and add the disclosure to all menus. VR required no later than 10/07/2016. -.5- |
|
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 bleach container with glass cleaner inside. Label spray bottles correctly. -0- |
|
31
|
1
|
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 freshly prepared pico de gallo and deep portion of sliced turkey with wrapping and lid present. CDI - Wrapping and lid vented to allow cold air flow and removal of warm air. -1- REPEAT |
|
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 squeeze bottles of condiments in the flip top without label and oils in the sandwich shop with labels. Label these with the common name of the food. -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 all bar areas. Maintain drain lines and pest control methods, increasing service as necessary to remove the fruit flies. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oranges stored on the floorr of the walk in beer cooler. Keep off the floor at least 6 inches. -1- REPEAT |
|
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 one food employee wearing wrist watch while preparing food. CDI - Employee removed watch and reminded to removed prior to food service daily. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed new glasses on the floor in boxes in two storage rooms. Keep at least 6 inches off the floor. -0- |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed uncovered lip areas on to-go cups in the upstairs bar and in the wait station downstairs. Keep lip area protected. -0- |
|
45
|
0
|
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 missing handles on three flip top coolers. Repair. -0-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden carving station with a deep split in the wood. Repair or replace. |
|
47
|
0
|
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 buildup on the outer splash guard of the ice machine and buildup on the interior of the flip top lids. Clean these. -0- |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed broken urinal in the upstairs patio restrooms. Repair. -0- |