| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees to not know symptoms/illnesses not to come to work with very well. Employees were also unsure of reporting duties. PIC (Person in Charge) stated that employees are training upon hire on employee health policy. EHS (Environmental Health Specialist) recommended training employees on employee health policy more frequently to ensure they are aware of their responsibility to report the big 5 diagnosed illnesses and exposure to others that have been diagnosed with a big 5 illness. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating on the cook line toward end of inspection. EHS informed PIC that employee would need to wash hands before going back to working with food. EHS advised that a designated area be created for employees to eat. |
|
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 dump grate being stored in bar hand sink. CDI (Corrected During Inspection): grates relocated to dump bucket.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at cook line hand sink upon arrival. CDI: paper towels provided. { |
|
12
|
0
|
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 several shellstock tags without sell date on them. Observed some tags to be in order but not all. CDI: EHS advised that PIC organize shellstock tags in a way that makes it easier to store in chronological order. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed raw scallops being stored in back of cooler drawer behind ready-to-eat gnocchiand pork buns. CDI: storage order rearranged. Ensure proper storage order is implemented throughout establishment. Observed raw salmon whole fish and raw chicken being stored over cauliflower pure in reach-in cooler. CDI: cauliflower relocated. |
|
14
|
0
|
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 food processor lid stored as clean with food debris left on it. Observed stand mixer being stored as clean with heavy debris in the bowl. CDI: items taken to be cleaned. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P REPEAT Observed cut cabbage cooling at a rate of 0.04 deg/min and cooked lobster cooling at a rate of 0 deg/min. Proper cooling rate for items cooling from 70F to 45F is 0.12 deg/min. Cooling documents emailed along with inspection. Observed several items in cook line cooler drawers that were made this morning but did not meet the cooling time/temperature parameters. Items were voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cook line make units holding all foods above 45F. This has been a recurring issue. EHS observed some areas on coolers in need of attention including detailed cleaning as well as fixing gaskets and drawers. EHS gave suggestions such as reducing menu, preparing smaller quantities, etc. Facility will need to focus on finding permanent solution so that all foods are being held at 45F or below at all times. Risk control plan to be developed and implemented by facility and approved by EHS. Observed watermelon puree holding above 45F in ice well at bar, keep squeeze bottle submerged in ice. Observed about 15 quarts of half & half/heavy cream holding at 50F in reach-in cooler by server station. CDI: all items from previous days/placed in coolers this morning were voluntarily discarded. PIC did not wish to have product disposition form filled out. EHS reminded PIC that cold holding requirement is moving to 41F effective January 1, 2019. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT Observed watermelon puree with date of 9/6, PIC stated it was from the same batch of other watermelon dated 9/7. Observed spreadable brie, opened container of feta cheese, and sliced ham without date labels. Observed items in sushi prep cooler without date labels. There was one pan dated from 9/10 but PIC was unsure if this was the date for all TCS items in cooler. EHS advised implementing a specific procedure for date marking that is consistent throughout establishment. CDI: items discarded or properly date labeled. 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 verde sauce with date label of 9/5. Observed cheese sauce dated for 9/4. PIC stated there is no way cheese sauce was made 9/4. CDI: item properly date labeled. Observed queso from 8/30. CDI: voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket at 50 ppm quat. CDI: sanitizer bucket dumped and replaced with sanitizer at proper concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT Observed several food items above 45F in reach-in coolers that had been removed from coolers for cleaning. EHS advised that if items are to be removed from temperature control that they be placed under temperature control in another cooler or on ice. If all items are removed for cleaning where they sit at room temperature, they heat up and then when they are placed back into coolers, they are now back in cooling phase. Items that had been taken out were not cooling properly i.e. wrapped tightly with plastic, with lids, etc. Observed cut cabbage cooling in reach-in coolers in tightly sealed bags. Observed cooked lobster cooling in reach-in cooler with bag tightly sealed. EHS had PIC open bag for lobster to cool. Lobster still did not cool at the proper rate. Items relocated to reach-in freezer to quickly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of lettuce and brussel sprouts on floor upon arrival awaiting prep. Observed container of tahini being stored on the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored outside of sanitizer around the kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food processor that had been assembled with lid while wet. CDI: food processor taken apart to air dry. |
|
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 all make units of cook line to be holding foods above 45F. EHS saw that several drawers were broken where there were gaps for heat to enter coolers. Observed several cooler drawer gaskets to be split. VERIFICATION REQUIRED to ensure cook line coolers, reach-in cooler by server station are fixed and capable of holding foods at 45F or below at all times. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed dust/grease/debris build-up in coolers and on vents in need of cleaning throughout. Observed cleaning needed on cooler gaskets throughout. Observed cleaning needed in reach-in freezer. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sinks to be slow draining. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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. REPEAT Observed growth on wall by dish machine. Improvement seen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal objects being stored on top of flour container. |