| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF. Observed ice cream scoop in kitchen handsink. Observed bar/pizza station hand sink being used as dump sink. Observed sanitizer bucket in kitchen hand sink near dish pit. CDI - directed facility to discontinue use of bar/pizza station hand sink for dumping. Supply properly for hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no towels at handsink next to stove and dish pit. CDI - supplied. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
.3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed pan of mussels in prep cooler. Mussels had no tag in pan. Tag had been placed into storage envelope. Tags in storage envelope had no dates of last use on them and were not all in chronological order. CDI - mussel tag found just next to envelope - returned to pan. VR - will return to verify that tags are being handled properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed open pan of raw shrimp stored on prep cooler shelf above opened cream carton and cut leafy greens. CDI - discarded RTE items, moved shrimp to bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine interior soiled with black buildup. CDI - cleaned during inspection. Observed three soiled knives and a soiled immersion mixer and a soiled food processor stored as clean. CDI - all returned to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bar dish machine was not dispensing sanitizer into final rinse. Sanitizer tube was clogged with dry crystals. CDI - utensils to be sent to main dish machine for processing until bar machine is repaired. VR - will return 9-5-14 to ensure machine has been repaired. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all items in steam unit were holding between 106F and 132F - see temperature chart. The lemon butter sauce was double panned. CDI - lemon butter sauce voluntarily discarded. Other stocks and sauces were heated less than two hours earlier and so were reheated to well above 165F for hot holding. Steam unit control was turned up. VR - will return 9-5-14 to ensure process has changed. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 many items not date marked - cooked chicken, cooked fish, marinara sauce, Alfredo sauce, mascarpone cheese, mozzarella cheese, cooked crab mix, cooked eggplant, cooked steak, cooked potatoes, cooked lamb. CDI - voluntarily discarded unless verified to have been made yesterday by person on site today. VR - will return to ensure compliance. 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 two containers of whipped cream in walk in cooler. Containers were dated 8-21 - day number 8 - and temperature was 45F, so they were 4 days out of date. CDI - voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed writing on sanitizer buckets had worn off. CDI - had the PIC relabel buckets with a permanent marker. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 many containers of spices, salt, oils, condiments panko crumbs which were unlabeled. CDI - Labeled with name of food. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 four utensils stored on grill top in 92F sanitizer water. CDI - had PIC dump sanitizer water and get new pan of clean hot water measuring 161F for storing tongs and spatulas. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed water/condensate had discahrged onto interior floor of prep cooler between ice machine and stovetop. This was noted also during last inspeciton. Water had overflowed out of cooler and onto floor. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards were deeply gouged. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty piping above prep line and under hood. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 two light bulbs out in hoods. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal backpack stored on top of bin of pizza flour. |