| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 main floor hand sink near ice machine being used as a dump sink, even thought there is a sign posted that it is not a dump sink.
6-301.14 Post a handwash sign at each handsink. Observed a couple hand sinks without signage. Left signs for PIC. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed pan in walk in cooler holding molded queso fresco with no date mark. PIC said it was a sample left by a representative. CDI - voluntarily discarded. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 date of last use not recorded on mussel tags. VR - verification required. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few soiled items stored as clean - plate, immersion mixer, bowl. CDI - returned to be W/R/S.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine soiled. PIC is cleaning currently. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken bones partially cooked and stored in the walk in cooler. PIC states that breasts are removed during cooking and finished while bones are cooled to be finished later in making stock. CDI - undercooked bones voluntarily discarded, PIC instructed to discontinue process. Discussed application for non-continuous cooking. PIC can submit for consideration to local health department. |
|
21
|
1.50
|
Proper date marking and 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 no date marking on some items prepared by PIC last night - aioli, cut lettuce, tapanade, queso fresco, cooked beans.CDI - all dated with yesterday's date. Observed package of cooked rabbit dated with date it was portioned rather than the day before when it was braised. CDI - corrected date.
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 expired food - BBQ pork dated 9/1, master stock dated 9/2, cut tomatoes measuring 45F and dated 9/4, corn measuring 43F and dated 9/5, and cheese ravioli filling dated 8/26. CDI - all voluntarily discarded. |
|
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 tuna and sirloin on menu not disclosed as being offered raw or undercooked. CDI - menu corrected during inspection (printed daily). |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf. Observed several cans of Raid! insect spray stored with chemicals. CDI - PIC moved them to outdoor storage as they are used on patio only, away from foods and not during service.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner in dish room. CDI - labeled. Observed labeling has worn off red sanitizer buckets. CDI - relabeled with name of contents.
7-201.11 Store toxic materials to avoid contamination. -P Observed cans of butane in dry goods room were stored above food items. CDI - moved. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed no HACCP plan submitted for fermentation of cream in producing cultured butter, buttermilk and for dehydrating TCS foods in a heated dehydrator. CDI - PIC was given a variance packet and process for applying was explained. PIC directed to discontinue processes until and unless approval is obtained.
3-502.11 Obtain a Variance for specialized processes.-Pf. Observed no variances for fermenting and for dehydrating. CDI - PIC given application packet and directed to discontinue processes until and unless approval is obtained. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
.8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance application has been submitted to the State for approval of fermentation and dehydration. CDI - PIC directed to discontinue the processes until and unless approval is obtained. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 a few containers of cole slaw cooling while covered. They had been prepared in the previous hour and measured 53F. CDI - lids were removed for cooling to finish quickly. |
|
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 a few working containers unlabeled - spices, oil, water. CDI - labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Use them for wiping spills on plates and no other purpose. Observed clean cotton balls were being dampened and used for plate edge wiping. PIC directed to switch to clean dry cloths. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one split gasket at a prep cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed some sealed employee food stored above customer food. CDI - moved. |