| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in prep area. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF Observed chef tasted sugar, using hand, from unmarked container. Observed owner touch baked onion slices that were cooling. CDI-both items voluntarily disposed of. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.12 Food in a Hermetically Sealed Container - P Observed small jar of home canned lemon preserves. Food in hermetically sealed containers shall come from a regulated food processing plant. CDI-disposed of. so |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops over cooked potatoes. CDI- scallops put to where seafood is stored. |
|
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 double stacked ham on cook line 52F, baked portabella mushrooms 48F and room temperature veggie mix (pre-washed spinach). CDI-through discussion |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 bags of fresh spinach and other vegetables and duck not date marked
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 pasta dated 1/24 in cooler. CDI-foods voluntarily disposed of |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk, disclosure and reminder on chalk menu board outside restaurant. Verification Required |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large baggie of tightly packaged, compressed pasta at 55F in center. CDI- pasta put on sheet pan into WIC |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed steaks thawing in water bath of 3-comp sinks while other 2 vats were being used to pre-wash and pre-rinse heavily soiled items before being put in dishmachine. Water in both vats was filthy. Cannot use 3 -comp sink for any other purpose when thawing. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 containers of unlabeled contents. Label foods not in original containers. |
|
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 food in WIF on floor. WIF very overfilled, try organizing a little better.
3-305.14 Food Preparation - C Through discussion bartender said he washes fruit in bar's dump sink. Use only indirectly drained food prep sinks for any food preparation |
|
41
|
0.50
|
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 container of water with utensils storage in it.
3-304.12 In-Use Utensils, Between-Use Storage - C Observed spatulas stored in crack/gap between equipment/prep table |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishwasher wiping wet dishes with rag. Air dry completely |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed grease/debris build-up on surfaces including undersides of refrigeration handles, underside of ice machine guard, prep sink, dishmachine drain board, 3-comp sink vats, exteriors of small appliances. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed clutter, restaurant very small, remove items that are not needed.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed whole back of house needs cleaning. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and personal items stored in prep areas and scattered everywhere in upstairs storage room. Employees need to keep their items separated from the facilities items. |