| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee make sandwiches with barehands. CDI :Items voluntarily discarded. REPEAT VIOLATION |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee in dish area get water from handsink for use to dilute presoak chemical. CDI: Employee directed to only wash hands in the handsink. Employee obtained water from 3-comp. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed french kiss oysters with no tag. CDI: Oysters voluntarily discarded.
3-203.12 Shellstock, Maintaining Identification - PF Observed french kiss oysters comingled with beau soleil oysters. CDI: French kiss oysters discarded. PIC advised to keep all shellfish in separate containers based on type and batch.\ |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 spiced peaches that were frozen and pulled to thaw with no date mark. Prep dates were over 7day date mark. Observed ham in reach in with no date mark. CDI: Items properly dated. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 3 items on menu not asterisked that are served raw or undercooked. CDI :Items asterisked and menus printed. REPEAT VIOLATION |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed dehydrator in facility. Facility is currently dehydrating tomatoes. PIC also showed EHS dehydrated peppers he had done. CDI: Products and equipment removed from restaurant. |
|
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 several squeeze bottles with unidentifiable liquids that were unlabeled. Employee was not immediately sure what product was. CDI: Liquids were identified as water and brandy. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 utensils in standing water at fryer station. Water was 81F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel dry a few dishes. CDI: Employee began air drying dishes. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed side wall of bar to be exposed stone that it is not smooth and easily cleanable. REPEAT VIOLATION |