| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. Observed PIC in facility at beginning of inspection with manager food safety certification expired 11/2020. |
|
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 hand sink at end of cook line with tape across basin marked out of service. Sink plumbing had been previously damaged and was reconnected. CDI - Sink was tested and put back into service during inspection.
Observed tubs, bins and other items stored under/in front of hand sink near dish area. CDI - items removed.
Do not block access to hand sinks. Hand sinks must be available for use at all times.
1.0 point deduction |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed containers of ice blocks used for bar drink menu in back of house upright freezer uncovered with debris which had fallen from containers above. CDI - PIC discarded. Store food to prevent contamination. Use covers or lids to protect ice which is stored in kitchen freezer units. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw breaded chicken stored above raw shrimp and raw calamari stored above cauliflower in line reach in coolers. CDI - PIC reorganized items. Do not store raw animal foods above other foods in coolers. Store raw animal foods according to final cook temperature with raw poultry on the bottom.
3-304.15 (A) Gloves, Use Limitation - P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener with multi day dried food residue buildup on blade. CDI - can opener moved to dish for re-cleaning.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine with 0ppm cl in final rinse. PIC primed solution to achieve 50ppm but when machine operated again concentration dropped again to 0. PIC requested service and repair technician on site.
REPEAT - 1.5 point deduction |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed various house prepared TCS food items reheating at line area at beginning of inspection PIC noted had been in reheat process for approximately 30 minutes. 1.25 hours later, food items still reheating with temperatures from 143 - 155.
CDI - PIC removed items to pans on stovetop to quickly finish to 165f within the 2 hour time. Food would not have met 2 hour reheat parameter without EHS intervention. 1.5 point deduction |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed numerous hot TCS foods prepared earlier in day including braised ribs, red sauce, cooked mushrooms, and more in cooling at rates not sufficient to meet cooling parameters. Some items including ribs and red sauce cooling at rate of 0 degrees per minute. CDI - Items uncovered/spread out/placed into ice baths to allow to quickly cool to 70f in order to continue cooling process to 41f.
Observed cut Napa cabbage cooling at rate of .06 degrees per minute which is not sufficient to cool to 41f within 4 hours. CDI- Napa spread out to quickly chill to 41f.
EHS verified all TCS foods cooling at proper rates at end of inspection. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pastry reach in cooler with ambient air temperature of 42f holding TCS foods including milk, marscapone cheese, buttermilk above 41f. See chart.
Observed cooler at end of line near ice machine with ambient air temp of 50f holding TCS foods including cut tomatoes, ranch, cooked eggs, pickled onions and move above 41f. See chart.
Observed line reach in cooler near grill with ambient temperature of 40f holding TCS foods including blanched asparagus and raw shrimp above 41f. See chart.
Observed unsalted butter in prep top well over filled holding at 49f. CDI - PIC discarded.
Observed cut canteloupe and prosciutto on top of ice bath at line holding above 41f. CDI - items relocated to cooler to chill back to 41f as recently placed out.
All TCS foods held in cold units above 41f overnight discarded. All foods prepared today placed into alternate cold holding units.
PIC called for service for all 3 units. Verification required.
Cold holding has been noted as non-compliant on multiple health inspections. Continuing non-compliance with cold holding requirements may result in the implementation of a risk control plan or in permit action.
REPEAT - Full 3 point deduction |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed drink on bar menu which contains egg white with no consumer advisory reminder or disclosure infomation provided. Container of egg whites in bar reach in PIC confirmed are from unpasteurized raw shell eggs. CDI - PIC removed drink from menu until pasteurized egg white product obtained in lieu of adding advisory to bar menu. 0.5 point deduction |
|
31
|
0.50
|
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 numerous TCS foods in cooling process during inspection using improper methods. Some foods in the danger zone cooling at room temperature. Multiple foods cooling in deep lidded plastic bulk containers in reach in and walk in units. CDI - items spread onto sheet pans, placed into walk in cooler, placed into ice baths, or added ice wands to cool. When cooling foods, use methods that allow the food to quickly chill. Do not allow food to passively cool at room temperature once it enters the danger zone at 135. Do not cool food in bulk containers. Do not seal foods into containers while it is still in the cooling process. REPEAT - 0.5 point deduction |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pork stored directly on floor under shelving in walk in cooler. Store food at least 6 inches off of floor.
3-305.14 Food Preparation - C. Observed employee preparing raw shrimp on end of 3 part sink while dirty dishes piled into basins and on drain board at other end of sink. Prepare foods in a manner to prevent potential contamination. Do not prepare food in sinks with dirty dishes. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor under hand sink in back of house area. Store sanitizer off of the floor. REPEAT - 0.5 point deduction |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use in line coolers with stickers in place not removed during cleaning. Wash avocados and remove stickers prior to preparing. Wash all produce items that are not received in ready to eat form prior to use including avocados, asparagus and berries. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed numerous clean utensils stored in unclean containers in back of house area. Store clean items in clean containers. |
|
45
|
0
|
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 pastry cooler with damaged front panel and elevated ambient air temperature needs repair. Cooler at end of line with very high ambient air temperature needs repair. REPEAT - no point escalation as equipment repair issue is not the same as previously noted.
4-502.11(A) Maintain utensils in good repair. Observed multiple plastic small ware items with significant damage/large cracks/missing pieces. Repair or replace. |