| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI by education. Flyer and written procedures left on site during inspection. 0 point deduction. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in cardboard directly above cooked pork drippings/sauce in walk in cooler. Do not store unclean produce directly above other foods.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed case of bread stored co-mingled with raw beef items and below raw bacon in walk-in cooler. CDI - bread relocated. Do not store ready to eat foods mixed with or below raw animal foods.
REPEAT 1.5 point deduction |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding. Observed pork shanks in hot holding well with internal temperature of 68f. Employee noted the pork had been reheated on stovetop prior to placing into heated unit. All other hot holding items observed to be above 135f. CDI - pork returned to stovetop to reheat to temperature at least 165f. EHS verified final reheat temperature of 200f. 0 point deduction |
|
20
|
0
|
Proper cooling time & 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 cooked short ribs cooling overnight still at 42-43f in walk in cooler. CDI- short ribs discarded. Ensure TCS food is cooled from 135-70 within two hours and then finishes to 41f within a total of 6 hours. 0 point deduction |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed unsalted butter and untreated house made raw garlic/oil mixtures sitting at room temperature at grill area. No cold holding method in place for either item and no timing system in use for either item. PIC noted they are placed into service at approximately 3 pm and remain in use for dinner service until closing and then are discarded, however, EHS identified pans of both items which had been used previous day and cooled in line cooler for re-use. CDI- butter and garlic oil prepared today allowed to remain on line until 7 pm which is end of 4 hour hold. Items cooled and cold stored from previous day discarded. Do not allow TCS foods to sit at room temperature without use of TPHC procedures discussed during inspection. TCS food including unsalted butter and untreated garlic/oil mixtures must be maintained at 41f or lower without use of TPHC. If establishment chooses to use TPHC with these items, they must be discarded at end of time and cannot be re-used for other purposes or cooled and used again. REPEAT 1.5 point deduction |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 various prepared TCS food items in line flip top and reach in coolers with no date marking or inaccurate date marking present. CDI - PIC corrected date marking as bulk containers available for reference. All TCS foods that are opened or prepared and kept on site longer than 24 hours must have a date mark that does not exceed 7 days. When filling working containers from bulk containers, the date from the bulk container must also be placed on the working container and follow the food through disposition. When freezing TCS foods, the date must be updated once the food is thawed to represent a use by date of not more than 7 days. 0 point deduction |
|
25
|
0
|
Consumer advisory provided for raw/ 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 roasted salmon on date night menu without asterisk denoting item is part of consumer advisory. Employee confirmed salmon may be cooked to order. CDI- asterisk manually added to salmon during inspection. 0 point deduction |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Observed pans of short ribs prepared previous day, tightly sealed with wrap, placed onto speed rack on tightly spaced shelving near cooler door. Some pans did not meet proper cooling parameters (see #20). When cooling foods, use methods that allow the food to quickly cool. Do not seal food with wraps or lids while cooling. Do not tightly pack together and restrict air flow when cooling food. CDI - ribs discarded. Improper cooling methods have been noted on multiple previous inspections. Review cooling procedures for TCS foods and ensure managerial control over this risk factor is in place. 0.5 point deduction |
|
37
|
0
|
Food properly labeled: original container |
No |
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 various squirt bottles of liquids including oils, wines, and more with no identification. Label all food items that are not easily identifiable. 0 point deduction |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in back area. Contact PCO for service. 0 point deduction. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food at line area wearing bracelets on wrist. When preparing food, remove bracelets and watches from wrist. 0 point deduction |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 used in use grill utensils stored in container of water beside stovetop at 86f. Water placed on stovetop to heat to above 135f. REPEAT 0.5 point deduction |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. 0 point deduction |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split/damaged gaskets on line coolers. Repair/replace. 0 point deduction |
|
55
|
0
|
Physical facilities installed, maintained & 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 damaged/cracked floor tiles and areas of low grout holding debris in back areas. Repair floor to make smooth and cleanable. 0 point deduction. |