| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee donn gloves without first washing hands. CDI- isntruction provided |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved sink with Employees must wash hands sign did not have towels or soap. PIC stated last inspector allowed it to become a dump sink. Facility does have another sink behind the small abr used as a hand sink. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed menu states facility will undercook salmon on brunch but not everyday menu. VR |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer concentration in spray bottle at bar at 0 ppm QAC. CDI- remade to 200 ppm |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed marinara with cooked canned tomatoes cooling in walk in cooler at 99 F after 3.5 hours. CDI- discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods on ice bath to be above 50 F. CDI- placed on temporary TPHC and soon discarded |
|
21
|
3
|
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 multiple cooked TCS foods not date marked or lacking a second point of reference. ( a day dot is insufficient without a second point of reference to show which day of the month is was or will be) |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu does not contain footnote that asterisks items are cooked to order. VR |
|
31
|
0.50
|
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 marinara cooling in walk in cooler in high volume plastic container. CDI- discarded; failed to meet cooling parameters |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go clam shells at hostess stand stored touching ash trays. CDI-removed |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-502.11 Frequency-Removal -Ensure trash removed so as not to allow excessive accumulation. Observed excessive trash accumulation in trash room next to open kitchen door. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed floors and walls in need of repair, excessively damaged and holding water in places. |