| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C All employee drinks must be stored low and away from customer items and food. Observed two employee drinks stored on clean dish rack where dishes were drying. CDI: Employee drinks discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee scoop ice and fill cooling well for sauces, then sanitize work area with rag, then move to working with food. Employee attempted to don gloves. CDI: Inspector stopped employee and directed him to wash hands after handling chemicals and before donning gloves. Observed bartender don gloves without washing hands after cleaning area. CDI: Inspector directed bartender to wash hands, then don gloves.
2-301.12 Cleaning Procedure - P Hands shall be cleaned properly, following the approved procedure using hot running water for 20 seconds, soap, and a towel. Observed 3 employees wash hands in less than 10 seconds throughout inspection. One employee did not use soap. CDI: Employees directed to rewash hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
h, 3-301.11 Preventing Contamination from Hands - P,PF RTE food shall not be handled with bare hands. Observed bartender handle sliced oranges for drinks with bare hands. CDI: Bartender directed to discard product. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF Handsinks shall have cleanser available. Soap dispenser not functioning at beginning of inspection. CDI: PIC determined that soap dispenser was out of batteries and replaced within minutes.
6-301.12 Hand Drying Provision - PF Hand drying provision shall be available at each handsink. No towels at bar handsink. CDI: PIC brought towels out.
6-301.13 Handwashing Aids and Devices, Use Restrictions - C Handsinks shall be be used for handwashing only. Observed server spray soda nozzle into hand sink at bar. CDI: PIC corrected her. Observed bartender dump fruit into containers and then wash previous containers in handsink. CDI: After correction by inspector, bartender continued to rinse out garnish holder. Inspector again directed that the sink was for handwashing only. Bartender complied and took container to the back dish area. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF Shellstock tags must be retained with the stock until the bin/bag is finished. Observed clams and mussels in containers with no tags. CDI: PIC produced tags and placed them in the containers. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (E) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Items such as ice bins shall be cleaned according to the manufacturer or at a rate to preclude soil. Black residue in back of server ice bin. Observed sticker residue on 3 containers that were stacked within other containers. CDI: PIC moved to dirty dishes. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P TCS foods held cold shall be 45F or below. Observed blue cheese in 2 prep lines, sausage in two prep lines, sliced tomatoes, and pasta over stacked. All items over 45 F. CDI: PIC moved items to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P RTE, TCS foods must be date marked after 24 hours and disposed of after the time temperature window has exceeded. Observed 2 containers pasta labelled 10/20 and one of goat cheese labelled 10/8. CDI: PIC discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Consumer advisories shall include both a disclosure and reminder for all animal proteins served raw or undercooked and must be provided. Observed poached eggs on sunday brunch menu with no disclosure. VERIFICATION REQUIRED. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF All chemicals shall be properly labelled with the common name in working containers. Observed 2 sanitizer buckets with no label. CDI: PIC labelled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Food shall be cooled using an approved method. Tomato sauce was being ice bathed but no agitation was occuring and ice bath did not reach rim of product. CDI: Inspector intervened and sauce temperature fell to 70 within the two hour time limit. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Temperature Measuring Devices, Food-Accuracy - PF A thin probe thermometer shall be provided to measure the temperature of foods. No thermometer on site. VERIFICATION REQUIRED. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Food not easily identifiable must be labelled in working containers. Observed salt, and several oil bottles with no labels. CDI: PIC labelled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Food stored in dry storage area with no lids. CDI: covered. Bowl in large flour bucket with no handle.
3-305.12 Food Storage, Prohibited Areas - C Food shall be stored at least 6 in. above the floor. Observed 3 cases of canned tomatoes stored on floor in front of dry storage rack. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Hair restraints shall be used during food prep. Observed employees in kitchen handling food with no hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer. Observed 2 wet wiping cloths stored out of sanitizer. CDI: PIC moved to dirty laundry. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Utensils and equipment must be air dried after sanitizing. Observed all dishes on drying rack in dish area wet stacked. |
|
45
|
0
|
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 Maintain all equipment in good repair. All gaskets in pasta prep line split and/or torn. Replace. Observed damaged flip top coolers throughout facility. Flip tops are missing handles, or do not open and close properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C Maintain floors walls and ceilings in good repair to remain cleanable. Observed chipped tiles throughout pasta make station collecting food debris.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Remove unnecessary items in areas and store them appropriately. Observed trashcans and mats stored in mop sink blocking it from use. CDI: PIC rearranged. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Maintain clean ventilation systems to decrease potential contamination. Observed dusty ceiling vent near 3 door freezer and dust collecting above warmer unit under hood system. Clean. |