| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - PGeneral Comment: Use a clean barrier to turn off faucet when washing hands. Observed employee turn off faucet with their bare hands. CDI by instruction. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PFGeneral Comment:The date that the last shellstock was sold shall be written on shellstock tags and retained in chronological order. Observed facility retaining shellstock tags but not capturing and recording when shellstock was sold on the tag. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination is prevented. Observed raw checken removed from commercial packaging and stored with raw beef in white domestic freezer. Observed raw chicken stored with raw shrimp inside reach-in drawer along cookline. Observed containers of raw chicken stored over raw beef inside walk-in cooler. Observed raw beef stored over cooked chicken in walk-in cooler. CDI, operator relocated foods for proper storage. CDI, operator relocated foods for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PDish machines shall supply proper concentration to sanitize dishes. Observed no chlorine sanitizer left in container for chemical dish machine at bar operator could not find anymore in facility. CDI, operator relocating glassware from bar to dish machine in kitchen for cleaning dish machine is properly supplied with sanitize equipment. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior APPROVAL from the REGULATORY AUTHORITY, maintained in establishment and available upon request. Observed operator state that they serve an undercooked poached egg in batch form that they subject the raw shell egg to an initial heating stage, cool the shell eggs, and then reheat them at a later date. CDI, application and information was provided to operator and operator stated that they will discontinue process until procedures have been approved. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed Sumac sauce that was housemade and above 45 degrees F on ice bath at prep line. CDI, operator relocated sauce to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
. . . . 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed container of chicken not date marked in walk-in cooler. Observed blue cheese not date marked in prep cooler. Observed 1 container of bison not date marked in walk-in cooler. Observed cooked chicken in glass jars not date marked. Observed 2 packages of cooked Oxtail with date of preparation of 3/24 and 1 package of cooked beef with date of preparation of 3/20. CDI by instruction and operator voluntarily discarded foods except the bison, cooked chicken in glass jars in the walk-in cooler that operator stated was prepared yesterday. Follow proper date marking procedures. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide proper consumer advisory on dinner and lunch menus for undercooked steaks, and cooked-to-order hamburgers on menu by means of a DICSLOSURE statement and REMINDER statement. Observed hamburgers and steaks that operator stated was cooked to order and current consumer advisory consists only of a REMINDER statement and items were not identified on menu. CDI, handout given. Provide proper consumer advisory by next inspection. |
|
28
|
0.50
|
Pasteurized eggs used where required |
Yes |
No
|
No |
3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - PPasteurized egg products shall be substituted for raw eggs in the preparation of hollandaise or bearnaise sauce. Observed operator state that they prepare their own hollandaise and bearnaise sauce. CDI, operator stated that they will use pasteurized eggs going forward. CDI by instruction. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PFUse proper cooling methods to cool potentially hazardous food. Observed chicken tightly wrapped and cooling in walk-in refrigerator. CDI, operator removed the wrapping from chicken. Repeat. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored 6 inches off of the ground. Observed several containers of lobster meat stored in containers on ground in walk-in cooler. Observed a tray of beef stored on ground in walk-in cooler. Observed large package of flour stored on ground near dry storage rack.Discontinue using absorbant cloths to stored meats and foods in direct contact. Observed several wet cloths in direct contact with foods in reach-in cooler and in containers in walk-in cooler. Repeat. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear effective hair restraint. Observed 2 food employees not wearing a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Containers of sanitizer shall be stored so contamination of equipment is prevented. Observed 1 spray bottle of sanitizer stored over |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed several metal pans being wet stacked on drainboard of 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - CFood equipment shall meet NSF / ANSI standards. Observed white freezer near bar that was labeled for houshold use only on data plage. Remove or replace with commercial freezer.4-501.12 Cutting Surfaces - CCutting surfaces shall be free of heavy scratching or scoring. Observed 1 of 6 cutting boards in poor repair. |