| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-
Pork ribs and brisket found stored unprotected in the basement walk in cooler. Mint found stored directly on the rack unprotected in the produce walk in. Ensure items are protected during storage.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Shared containers between Skillet and JB's found with residue on the food-contact surface side. CDI - PIC moved containers to be sent back to The Scullery to be re-cleaned.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding-
Ribs that were reheating only went from 112 - 132 within 2 hours. Ribs needed to reach 165 degrees F within 2 hours. CDI - PIC voluntarily discarded the ribs.
( A ) TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment.
(B) TCS reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY , shall be heated to a temperature of at least 135F for hot holding.
(D) Reheating for hot holding shall be completed within 2 hours and the time the FOOD is between 41Fand the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. (P) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19- Time as a Public Health Control-
Facility had procedures but there was no labeling method for the items on time. The time log was not filled out for multiple days. CDI - PIC filled out the log and put time stickers on the items in the front line.
(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P)
(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (Pf)
(4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control: (P)
(5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. (P) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-
Sanitizer bucket in the basement prep area was found stored directly next to clean equipment. Another sanitizer bucket in the kitchen was found stored next to clean utensils. CDI - Equipment was moved in the basement. Utensils were moved in the kitchen.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Prime Rib that had just finished being prepped were placed in the fridge to cool down but it was tightly wrapped in plastic wrap which does not allow cold air to reach the product. CDI - PIC vented item.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food-
BBQ sauce found not labeled.
Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation-
Two wet wiping cloths found stored on countertops. PIC moved the cloths to the sanitizer bucket.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables-
Washed apple found with the sticker still on it. Sticker was removed and the apple was rewashed during the inspection.
Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Sticker residue found on multiple containers.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
52
|
2
|
Sewage & wastewater properly disposed |
No |
Yes
|
Yes |
5-402.13 Conveying Sewage (P) REPEAT, VERIFICATION REQUIRED WITHIN 72 HOURS (Thursday 2/26/26).
Sewage leak present underneath the prep sink in the shared prep area in the basement. A REHS will return on Thursday to verify that the leak has been fixed.
Maintain sanitary sewage system.
5-402.11 Backflow Prevention (P)
The tube for the rinse aid was found beneath the flood level rim of the floor drain in the basement prep area. CDI - PIC moved the tube out of the drain.
(A) Except as specified in (B), (C), and (D) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. P |