| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored shelf with packaged foods. CDI- discarded |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple staff donn gloves without washing hands. CDI- instructions provided2-301.14 Wash hands after activities that contaminate them.-P Observed wait staff member enter kitchen sith soiled plate, scape it off, then return to customer table without washing hands. CDI- instruction provided PIC , Linda spoke with employee |
|
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 sinks at main bar and cellar bar with utensils stored in them. CDI- removed ; instruction provided6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at hand sinks in upstairs restrooms. |
|
12
|
1
|
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 one container of oysters without shellstock tag and both without original container. CDI- instruction provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over cooked chicken and raw protein stored above hot dogs in walk in cooler. CDI- reorganized by final cook temperature3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed uncovered chips on sheet tray in dry storage room. CDI- covered |
|
14
|
3
|
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 Observed one soda gun nozzle, one tea urn nozzle, one stack of cleaned metal containers and three slicers stored as clean with excessive food debris accumulation. CDI- removed to re-clean 4-501.114 Maintain sanitizer at correct concentrations. -P Observed multiple red buckets of sanitizer with 0 ppm QAC sanitizer. Observed multiple buckets of soiled sanitizer with soiled wiping cloths. CDI- remade fresh at proper concentration4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed facility had not performed proper wash rinse and sanitize of food contact surfaces in last 4 hours. CDI-instruction provided |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods in tops of prep units upstairs and in top of prep unit in cellar along with all items in ice bath in cellar cold holding above 50 F. CDI- removed to cool; ice bath improved (see temp chart) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowls of washed produce unprotected from patrons at bar in cellar. CDI- removed behind bar |
|
38
|
0.50
|
Personal cleanliness |
Yes |
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 multiple wait staff with excessive jewelry not conduscive to proper hand washing. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths not in sanitizer and on food contact surfaces. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple red buckets of sanitizer stored on the floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple soiled handles an equipment outside surfaces excessively soiled. |