| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of box of single use food papers. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb stored above container of ready to eat veggie burgers. Corrected during inspection (CDI): Person in charge (PIC) relocated lamb. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer coming out of dispenser at 0ppm. VERIFICATION REQUIRED |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked lamb cooling in walk in. Observed lamb cool to 45F during inspection. Observed no par-cooking procedures on site for lamb or records of temperatures. CDI: Par-cooking procedure provided today and filled out during inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 crab cakes cooling at a rate of .005 F/min in walk in. CDI: Items placed on sheet trays. Cooling rate of .22 F/min achieved. Observed cut tomatoes done at 9:30am 47F at 1:30pm. CDI: Tomatoes rapidly cooled on sheet tray. Tomatoes reached 45F within 10 min. REPEAT VIOLATION |
|
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 buttermilk holding above 45F at fryer station. CDI: Buttermilk discarded. Employees shown how to make a proper ice bath by putting ice up and around the product. Observed overstacked pasta portions in prep cooler holding above 45F. CDI: Items rapidly cooled in walk in to 45F. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cauliflower date marked 9/30 in the prep top, but was cooked on 9/27. CDI: Product was properly dated. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on several foods that are cooked all the way to the proper final cook temperature and not offered undercooked (lamb chop cassoulet, steak n fries, burgers, rib eye sandwiches, and korean steak). Lamb chop cassoulet must go to 165F as it is non-continuously cooked and cannot be offered as undercooked. VERIFICATION REQUIRED |
|
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 Observed cut tomatoes cooling while tightly covered in reach in cooler. Observed sushi rice cooling while tightly covered in walk in. Observed crab cakes cooling while tightly covered in walk in cooler. Observed chicken tenders cooling while tightly covered in reach in cooler. CDI: Items put on sheet trays and/or vented. REPEAT VIOLATION Overall, improvement from previous inspections (smaller containers of items, items much closer to proper rate).
Sushi rice 47...20 min 44; tomatoes 47...10 min 45; pasta shells 46...37 min 44; linguine 48...37 min 44; chicken tenders 47...20 min 45 |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of cockroaches throughout liquor and beer storage room. PIC stated that pest control was called a couple days ago. PIC called pest control today during inspection and directed them to come today. Observed heavy presence of fruit flies at bar area and at handsink near prep station. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
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 in storage among other items for use. CDI: Item voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout facility. Replace gaskets as needed. Observed missing handle on salad cooler. Observed rusted racks in walk in. REPEAT VIOLATION |
|
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 dust build up on racks with clean dishes in dish area. |
|
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 baseboard near grill area pulling away from the wall. Observed food debris collecting in the crevice. Clean and reseal baseboard. Observed leak and standing water on floor in liquor/beer storage room and between walk in and wall with items stored on it. |