| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed bartender bare hand herbs for muddling in drink. CDI: Bartender voluntarily discarded drink items. REPEAT VIOLATION |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill pitcher from handsink. Observed ice in handsink. Observed bartender dump a cup and rinse a utensil in the handsink. CDI: PIC educated staff on proper use of handsinks. REPEAT VIOLATION
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Papertowels provided. REPEAT VIOLATION |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 with no tag. PIC stated that the two containers were one batch, split for ease on the line. CDI: Copy of original tag made and placed in the container with no tag. |
|
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 facility made meatballs stored over pepperoni and charcuterie meats in reach in freezer. CDI: Items reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed grilled onions in cooler from 4 hours ago at 77F. Observed red sauce from unknown time at 57F in reach in. Observed cooked berry mix cooling in reach in from this morning at 53F. Observed meatballs cooling in walk in cooler from unknown time at 51F. CDI: Products voluntarily discarded. Observed red sauce cooling at a rate of .11F/min in first cooling parameter. CDI: Sauce stirred, and more ice added to be up and around product. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 bolognese date marked 11/14 and fettucine date marked 11/14. CDI: Products voluntarily discarded. REPEAT VIOLATION
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 some items with no date mark in the prep top cooler from more than a day ago. CDI: Items properly date marked or voluntarily discarded. |
|
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 meatballs cooling in deep, covered pan. Observed cappellini cooling while tightly wrapped in portion bags in reach in. Observed grilled onions cooling while tightly covered in reach in. Observed spaghetti cooling while tightly covered. Observed salad mix and salad wedges cooling in prep top container. Observed red sauce cooling in deep, large tubs with ice wand, but ice on outside was not up and around product. CDI: Onions and meatballs voluntarily discarded. Cappellini and spaghetti rapidly cooled while open in walk in cooler. Ice added to sink with red sauce so it was up and around the product.REPEAT VIOLATION |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bar area around handsink. PIC stated they are using EcoLab for pest control and they were at the facility two days prior. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-202.19 Shellstock, Condition - C Observed one clam with badly cracked/damaged shell. CDI: Product voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed container with salmon in it cracked and chipped. CDI: Salmon placed in a clean container in good repair. Cracked container discarded. |