| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed unit not holding all items under 45. Observed several items in top front of salad prep unit above 45F and some items as low as 41F. See temperature chart. Lids placed on top of unit to help maintain temperatures. Long term solution needed to help maintain proper temperatures. |
|
21
|
1.50
|
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 date marks on containers in prep units not being transferred from previous containers properly. Employees are "flipping" product after shift to put existing product in new containers and containers are being labeled with today's date regardless of when they were actually prepared. Eggs in bottom of salad prep unit had prep dates of 3/16 and 3/21 but product on top of unit was labeled with 3/22. Observed sliced chicken labeled with todays date but was cooked yesterday. Observed black beans in cooler in wine bar area with date of 3/12. Corrected during inspection- instruction with PIC and black beans discarded; chicken labeled with todays date. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed two ROP packages of beef hanger steak in raw meat display case labeled with expiration date of September 2017. Refrigerated ROP'd meats shall be held for no more than 14 days or held frozen until sold. CDI by placing in walk in freezer to freeze prior to placing in frozen display case to be sold.
Observed ROP packages of tilapia, corvina and trout in walk in freezer. Facility is not approved to ROP any raw fish. Corrected during inspection- items discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of tomatoes sliced today in top of prep unit, 53F. Cool foods to less than 45F prior to cold holding in top of prep units. CDI- tomatoes placed in walk in cooler to rapidly chill |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 one container of white dry good item not labeled. Observed two bottles at cook area in wine bar not labeled. |
|
41
|
0.50
|
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 several knives stored in bucket of sanitizer to be reused according to PIC at salad prep station. CDI- knives rewashed prior to using. |
|
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 drying bowls with paper towel. CDI by instruction. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded bulbs above ice machine in closet in wine bar area.
6-303.11 Provide at least 50ft candles of lighting in all food preparation areas. Observed low lighting at wine bar food prep area. |