| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a hand wash sign at each handsink. Observed no hand washing sign present at bar hand sink. CDI: PIC was left with hand washing sticker. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw scallops being stored directly on top of a container of herbs on a shelf above ready to eat sauces. CDI: scallops were relocated to bottom shelf.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruits and vegetables being stored above ready-to-eat foods in the walk-in cooler. Rearrange storage order so that all boxes and unwashed produce are stored below washed produce and RTE foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine to be 10 ppm chlorine. CDI: facility will use three compartment sink to wash all dishes until dish machine can be serviced to dispense sanitizer at the proper concentration. VERIFICATION REQUIRED. |
|
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 sliced tomatoes, cut lettuce, sliced turkey, and cream sauce all holding at temperatures above 45F in prep top cooler #1 and prep cooler #3. Ensure items that are placed on ice for lunch do not reach temperatures above 45F and then get placed back into prep cooler. CDI: items were put in prep cooler to quickly cool and cream sauce was voluntarily discarded. Ensure food items are cooled to 45F after prep before placing in prep top coolers. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 foie gras and sliced tomatoes without date labels. CDI: items were properly dated.
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 cooked eggplant from 6/13 in walk-in cooler. CDI: item was 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 blanched fries without time stamp on them. PIC stated time stamp was on plastic wrap that was removed. Other items on TPHC were time stamped. Ensure that blanched fries are always marked with time they left temperature control. CDI: fries were marked with time stamp. |
|
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 cooked pasta noodles being cooled in a tightly sealed ziplock bag in the walk-in cooler. CDI: noodles were within the 4 hour parameter and were spread out onto sheet pan to quickly cool. Observed cut lettuce, sliced tomatoes, and sliced turkey that had been prepared today and were placed in the prep top cooler before they were able to reach 45F. Prep top coolers are not designed to cool foods, only to keep foods cold. CDI: Items were relocated to prep cooler underneath to quickly cool. |
|
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 spices and squeeze bottles in need of labeling on main cook line. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 container of potatoes and chicken broth being stored on the floor in the walk-in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth being stored on counter outside of sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on the floor by the cook line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of pans on drying rack by three compartment sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed cleaning needed on walls throughout kitchen. Observed cleaning needed on floors behind the ice machine. |