| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and 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 employees wash hands and then turn off faucet with bare hands, thereby recontaminating them. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed PIC handling ready to eat sandwich with bare hands upon arrival. CDI: PIC directed to wear gloves when handling ready to eat food. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 employees use handsink to wash thermometer and to wash spoon. CDI: Employees directed to use 3-comp for washing utensils. REPEAT VIOLATION |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only. -P Observed chanterelle mushrooms wild foraged with no mushroom tag present. All other information was provided as required by law. CDI: Consultation with the state resolved that due to lack of mushroom tag availability, no tag for today is ok. Forager must fetch tags from the office, prior to sale of mushrooms to restaurants. PIC must ensure that tags are affixed to mushrooms and all paperwork is properly filled out. VERIFICATION REQUIRED |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at bar dish machine. CDI: Maintenance called. All bar items going to back dish machine for cleaning. VERIFICATION REQUIRED |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sheet pan of rabbit stored on speed rack. Item was supposed to be added to a stock. PIC stated that they got busy and it was forgotten about. CDI: Item voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front flip top unit holding food items at 49F. CDI: All items were prepared this morning. All items placed on ice for rapid cooling. Observed walk in cooler holding items at 49F. PIC stated that cooler was in temperature this morning. CDI: All items placed on ice. Maintenance called. Items rapidly cooling before end of inspection. VERIFICATION REQUIRED |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few foods with no date mark. CDI: PIC labeled items with proper date.
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 pimento cheese in reach in cooler with date of 6/22. CDI: Item voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 pre-written procedures for TPHC on site. All food items were properly labeled with discard time. CDI: PIC directed to ensure that TPHC procedures remain on site. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed multi purpose cleaner stored over liquor at bar.
7-102.11 Common Name-Working Containers - PF Observed orange liquid in spray bottle with no label. CDI: Item properly labeled as multi purpose cleaner. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen protein stored on floor at prep sink. PIC stated that it was just delivered and they are thawing it out so that it can be cooked. CDI: Item relocated to cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees upon arrival with no hair restraints on. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoon and whisk stored in water at 93F. CDI: Utensils taken to 3-comp. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed dish machine at bar to not be functioning properly. REPEAT VIOLATION VERIFICATION REQUIRED |