| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no paper towels at hand sink in upstairs serving area, hand sink blocked by server tray used for dirty utensils. CDI - restocked and tray moved.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
Observed no parasite or aquaculture letter for salmon offered undercooked on menu.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat non-compliance: Observed soda nozzles collecting residue in sandwich shop.
PIC stated that soda guns and nozzles are soaked in soda water only.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Beverage dispensers must be washed rinsed and sanitized daily.
**Improvement from previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed chicken at 46.5 degrees and corned beef at 48 degrees in walk in cooler. Observed cut lettuce in walk in cooler at 46 degrees F. CDI - discarded
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat non-compliance: Observed chili oil sauce dated 8/28, product contains cooked peppers. CDI - discarded.
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
**Improvement from previous inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed oils not labeled on cook line.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed single service cups stored in sandwich shop with mouth contact areas exposed.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat non-compliance; Observed all flip top cutting boards on cook line damaged.
Observed single door upright cooler near prep line, double door cooler in sandwich shop, and reach in units on cook line with damaged shelves. Observed damaged gaskets on 2 door reach in across from single door upright at cook line, and on 2 door upright in sandwich shop
4-501.11 Maintain equipment in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat non-compliance: Observed residue collecting on gasket separating bar taps and wood covering in upstairs and downstairs bar. Observed light mounted on underside of bar collecting residue at lower bar over ice well.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |