| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several employees were ServSafe certified, but several risk factor violations were present, demonstrating a lack of mangerial control. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed several employees wash hands and turn off faucet with bare hand, therefore recontaminating hands. CDI: Employees educated on proper handwashing and rewashed hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee drop spatula on the floor, pick spatula up, place it in dirty dishes area, remove gloves and then don new gloves with no handwash. CDI: Employee educated on when to wash hands, and then employee properly washed hands before donning new gloves. Observed employee on cell phone, move directly to putting on gloves with no handwash. CDI: Employee corrected, and directed to wash hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle raw proteins, remove gloves, don new gloves, and then handle ready to eat foods with no handwash. CDI: Employee eduated on when to wash hands, and then employee properly washed hands before donning new gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at outside bar handsink. CDI: Handwash sign provided during inspection today.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink at outside bar or at dish area sink. CDI: Soap provided. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Observed bagged greens in walk in and prep unit above 45F. PIC stated that all produce was delivered today. Both the walk in and prep unit were holding other items at 42F or below. PIC directed to ensure that all deliveries are brought in at the proper temperature. CDI: Opened bags of greens were rapidly cooled. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 shellstock tag to be missing from bag of mussels in walk in cooler. Observed that container of mussels on line did not have a tag with it. When the tag was located, it had 5/12 written on it. CDI: Ensure that employees are writing the date that the last of that batch of shellfish is sold and that the tag is retained for at least 90days. REPEAT VIOLATION |
|
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 shell eggs and raw pooled eggs on shelf above ready to eat pickles and fruit. CDI: Items rearranged so as to minimize the risk of cross contamination. REPEAT VIOLATION Improvement from last inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed insides of both ice machines in kitchen with pink and black build up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed grits, and scalloped potatoes cooling from last night above 45F. CDI: Items voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salsa prepared during inspection placed into walk in in large plastic contianer with lid. Product was cooling at a rate of 0F/min. CDI: Product moved to shallow metal pans and placed in walk in with no lids. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french onion soup in hot box below 135F. CDI: Item rapidly reheated soup to 190F on flat top. REPEAT VIOLATION |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwich make cooler holding air temp at 59F. All foods were above 45F. PIC stated that foods were placed in cooler at 10:45am. CDI: Items temporarily placed on time. Maintenance phoned to repair cooler. REPEAT VIOLATION VERIFICATION REQUIRED |
|
26
|
1
|
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 bottle of clear chemical with no label at outdoor bar. Observed orange chemical labeled as bleach. Observed blue chemical labeled as quat sanitizer. CDI: All mislabeled/unlabeled chemicals were discarded. |
|
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 salsa cooling in walk in in deep, plastic containers with a tight fitting lid. Observed several items that were prepared jsut before opening (tomatoes, cole slaw, blanched green beans, salsa) and were placed into a cold holding prep unit for cooling. CDI: Explanation given to PIC about proper equipment for cooling and items were relocated to the walk in. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 unlabeled bottles of oils stored at saute area. |
|
37
|
1
|
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 unprotected raspberries and mint leaves in containers at bar. Cover or remove from customer access area. Observed fruits stored on floor in walk in in basement. Observed liquor stored on floor in liquor room.
3-305.11 Food Storage-Preventing Contamination from the Premises - C . Observed several large pipes in basement storage area over food and other single service items that appear to be sewage lines. Determine what each line is and if it is a sewage line, no items may be stored under it.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can stored among all other dry goods. Facility needs a specific location to store damaged goods.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed several different raw protein and ready to eat food prep all being done on the same table and at the same prep sink concurrently. Minimize cross contamination by itemizing what items need to be done in what order to ensure that raw proteins do not contaminate ready to eat foods. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees in kitchen in need of beard restraints. Observed chef on line with no hair restraint. CDI: Chef donned hair net. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloth buckets with heavy debris in them, throughout kitchen. CDI: Buckets filled with new sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor throughout facility. CDI: Buckets relocated. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of ice scoop and handle of scoop in flour to be down in product. Observed a plastic tub and a quart container being used to scoop both salsa and sugar. CDI: containers removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on drying rack. REPEAT VIOLATION Improvement from last inspection., |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cracked lids for large containers. Observed damaged gaskets on reach in door of saute cooler. Observed ceiling sagging over 3-comp sink area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution in 3-comp to be severely soiled. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed waffle makers stored near smoker to have heavy food and grease debris. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed pistol grip on hose at can wash. Ensure that if pistol grip is attached, that water is turned off between uses or that a high pressure backflow device is used. |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed drain in kitchen floor at line to be blocked during inspection today, casusing water to back up on to the floor. CDI: Pressure relieved from pipe, and water properly darained. Ensure pipe is regularly serviced. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked tiles throughout kitchen. Observed missing tile on floor in front of walk in. Observed exposed cinder blocks at bar, from where cooler was relocated. Make surface smooth and easily cleanable. Provide non absorbent floor in liquor room.
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. Observed vents over dish area with heavy dust and debris. Observed heavy dust on vents of ice machines. |
|
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 phones, keys, and drinks stored throughout facility, on prep tables, storage racks and directly adjacent to food. |