| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rotisserie sticks stored in handsink in back of kitchen. CDI: Items relocated.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in back of kitchen. CDI: Paper towels provided
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in back of kitchen. CDI: Soap provided. |
|
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 eggs stored directly over ready to eat foods in prep unit. There is no barrier between the top of the unit and the drawers of the unit. CDI: Eggs relocated to lowest drawer. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lamb and baby greens cooling at rates of 0F per hour. CDI: Lamb placed on ice and the lid on the greens was taken off to allow for the heat to leave the product. REPEAT VIOLATION |
|
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 all items in drawers under the grill to be above 45F. All items were placed in the drawers 9/27. CDI: All items voluntarily discarded. Observed items in walk in from yesterday above 45F. Brisket from this morning were pulled from the smoker, and placed directly underneath already cold items. The already cold items heated up from the heat coming off of the brisket. CDI: Previously made items had bags of ice placed on top of them to rapidly cool them. Briskets were relocated to top two shelves in order to allow for the heat to rise off of them and not affect other items. REPEAT VIOLATION |
|
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 hummus date marked for 9/19 in cooler drawer. Observed rockefeller mix labeled 9/20 in cooler drawer. Observed same batch of rockefeller mix labeled 9/25 in prep top unit. Observed grits from 9/22 holding at 44F. CDI: Items voluntarily discarded. PIC directed to go over date marking so that some items are not being given extended shelf life just because they are put into a secondary container. Date marking handouts given today via email along with inspection. |
|
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 "Bar Bites" menu with raw oysters and no consumer advisory. VERIFICATION REQUIRED |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored on shelf above plastic wrap and bread. CDI: Chemical relocated to safe location. REPEAT VIOLATION |
|
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 baby greens and lamb cooling in while tightly covered. Food was cooling at 0F per minute. CDI: Items uncovered. REPEAT VIOLATION |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed ribs thawing in standing water. Ribs were 57F. CDI: Water drained and ribs were then being cleaned and prepped for smoking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed coolers under grill area to be holding foods above 45F. CDI: Maintenance called. Observed bar dish machine to not be working. REPEAT VIOLATION VERIFICATION REQUIRED |