| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
~ 2-301.14 When to Wash - P - Wash hands before doning gloves. Observed a food employee begin to put on gloves without washing their hands in between. CDI by instruction. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed PIC touch cut lettuce with their bare hands. CDI, operator voluntarily discarded 2 pans of lettuce. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - PF - A means to dry hands shall be supplied at each handwashing sink. Observed no hand towels at handwashing sink behind bar. CDI, handwashing towels were supplied during inspection.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing and easily accessible for employee use. Observed sanitizer bottle stored over handwashing sink in kitchen. Observed whisk placed in handwashing sink in kitchen. Observed a towel stored over handwashing sink behind bar. CDI, operator removed items. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Parasite Destruction - P - Supply parasite destruction records for fish offered undercooked. Observed menu labeled with yellowtail and PIC stated that yellowtail tuna was the fish product. Observed no packaging avaialable for yellowtail fish and operator provided an invoice stating that fish was Himachi. Operator Adam Purke, contacted suppliers and Adam stated that Himachi was not a tuna species according to his supplier. CDI by instruction. Adam stated that facility will update menu and discontinue serving Himachi dish undercooked until proper parasite distruction records are obtained. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed package of raw meat "tartar" stored with prociutto and removed from commercial packaging. CDI, operator relocated foods for proper sotrage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed chlorine sanitizer at chemical dish machine behind the bar not providing proper concentration of chlorine sanitizer. Repeat. Observed quat sanitizer in bucket and 3 compartment sink below required concentration. CDI, operator refilled bucket and sink to proper concentration and operator stated he will be relocated glassware to wash at dish machine in kitchen. |
|
20
|
1.50
|
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 - P - Potentially hazardous foods shall be cold held at 45 degrees F or below. Observed cut lettuce in low reach in drawer unit below grill at 60 degrees F. Observed shredded and cut lettuce at flip top prep unit 2 above 45 degrees F. Observed blue cheese sitting on ice at 54 degrees F. Observed shell eggs on ice at 64 degrees F. Observed chicken bone in walk in cooler at 48 degrees F that operator stated was placed in unit to cool overnight. CDI, operator voluntarily discarded lettuce,. chicken bone, and relocated other foods to rapidly cool. |
|
21
|
0
|
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 - PF - Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed 1 container of rice not date marked and other foods that operator stated was prepared last night but will be used within 24 hours. CDI by instruction. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to thaw foods. Observed peppers cooling in covered container on rack at 114 degrees F. CDI, operator removed cover and relocated peppers to walk-in cooler to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - Use proper methods to thaw foods. Observed meat thawing at prep sink in container as well as in a bulk amount without running water. CDI, ensure that too much product is not thawing at one time. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - PF - Cold hold refrigeration units used to store potentially hazardous foods shall be supplied with at temperature measuring device to measure ambient air temperature. Observed no temperature gauges available in flip top prep refrigerators. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths on counter surfaces and used to stabilize cutting boards in kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed several in-use utensils stored in water at 74 degrees F at prep table. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several stacks of clean pans being wet stacked on rack in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed a split gasket on low reach-in refrigerator door. Observed chemical dish machine behind bar not providing proper chlorine concentration for sanitizing equipment. Operator stated that he will be contacting EcoLab and returning glassware to kitchen for cleaning. |