| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee change gloves without washing hands and bartender only briefly rinse hands CDI- instruction provided |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels in upstairs dispenser. CDI- refilled |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility unable to provide parasite destruction documentation with undercooking warning on salmon on menu. VR |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees changing tasks without changing gloves, handle soiled equipment, leave room and return and not change gloves. CDI- instruction provided |
|
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. -PfObserved multiple cleaned stacked pans with food debris, a soda gun, nozzle and a tea urn nozzle.CDI- removed to clean4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar glass machine not sanitizing ; 0 ppm chlorine. CDI- primed and tested at 50 ppm |
|
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 top of expo prep unit cold held at 50 F or higher. CDI- foods pulled and sent to walk in cooler |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitize buckets. CDI- removed tom label |
|
31
|
0.50
|
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 diced tomatoes cooling in top of prep unit. CDI- voluntarily discarded |
|
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 multiple oil and liquid food containers not labeled. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11
FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Pf
Observed PIC nails in need of maintenance. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed trash pilining up at side door of kitchen.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed excessive grease on floors throughout facility. |