| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFGeneral Comment: Handwashing sinks shall be accessible at all times for employee use. Observed a rack blocking handsink in kitchen. CDI, operator relocated rack. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PFShellstock tags shall have the date that the last shellstock are sold recorded on the tag and be stored in chronological order by date sold. Observed facility retaining the mussel tags but not in chronological order and also not recording the date it was sold. CDI by instruction.3-402.11 Parasite Destruction - P - Observed undercooked salmon offered on menu and no parasite destruction letter. CDI, operator provided email from supplier that stated it the salmon that was offered is an Aquacultered salmon. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw ground beef stored over whole muscle steak in walk-in refrigerator. Observed raw chicken removed from commercial packaging and stored over beef and ready-to-eat foods in reach-in freezer. CDI, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMechanical warewashing machines shall provide sanitizer at proper concentration. Observed chemical dish machine not discharging proper chlorine concentration. CDI, operator changed bucket and primed the machine while on site and the proper concentration was provided during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cut tomatoe, cut lettuce, mozzerela cheese and pepperoni cold held above 45 degrees F in flip top prep unit 1. Observed turkey and cut tomatoe overstacked and above 45 degrees F in flip top prep cooler 2. CDI, operator relocated foods to walk-in to rapidly cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of Tapenado sauce with a date of preparation of 8/12, 1 container of garlic and oil with a date of preparation of 8/11, 1 container of pulled pork with a date of preparation of 8/13, 1 package of proscuitto without labeling and 2 packages of capricolla with a date of preparation of 8/10 and 1 large container of corn soup not date marked in walk-in cooler. CDI, operator voluntarily discarded food. Observed a container of chick peas with a date of preparation of 8/11 and 1 container of quino not date marked in flip top prep cooler. CDI, operator voluntarily discarded foods. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement - PFA food establishment shall obtain a VARIANCE before Curing and Vacuum packaging. Observed facility Curing egg yolk and using a Reduced Oxygen Vacuum Pacakging process for their fish and foie gras. CDI by instruction. Operator, Jamie Lynch, was told that these processes are unapproved under the food code and he agreed to discontinue the curing and vacuum packaging processes until proper documentation by means of a Variance and HACCP plan is submitted, reviewed and approved. Variance application given to operator today. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PFA food establishment shall obtain a VARIANCE before Curing and Vacuum packaging. Observed facility Curing egg yolk and using a Reduced Oxygen Vacuum Pacakging process for their fish and foie gras. CDI by instruction. Operator, Jamie Lynch, was told that these processes are unapproved under the food code and he agreed to discontinue the curing and vacuum packaging processes until proper documentation by means of a Variance and HACCP plan is submitted, reviewed and approved. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-203.11 Molluscan Shellfish, Original Container - CGeneral Comment: Shucked shellfish may be removed from the container in which they were received and held in a display container if labeling information of the shellfish is retained and correlated as specified under 3-202.17. Otherwise molluscan shellfish may not be removed from the container in which they are received. Observed shucked oysters in flip top prep cooler with no other information on container. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses. Observed wet wiping cloth used to stabilize cutting board in kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CGeneral Comment: Store in-use utensils properly. Observed a bowl used as scooper without a handle in dry storage bins. Observed ice scooper stored in an undrained bucket and accumulating water. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed several split gaskets in low reach-in refrigerators. Observed lights not working at hood on right side of line. Observed 1 flip top prep refrigerator not working and used as storage table in back corner of kitchen on walk-in refrigerator side. Observed upper unit of flip top prep cooler near window displaying an ambient air tmperature of 46 degrees F as indicated by thermocouple. Observed several broken container lids on dry storage bin. Observed 2 heavily dented strainer and frying basket. CDI by instruction, operator removed fryer baskets and strainers from use. 4-205.10 Food Equipment, Certification and Classification - C - Observed multiple single-service Harvist Fish containers being re-used to store food. Use proper containers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from soil. Observed tape reside on shelving along prep line. Remove. |