| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed Employee personal beverage stored on back shelf with dry good containers. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked next to walk-in cooler. CDI: rack relocated; handsink made accessible. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P. Observed lip stick smudges on wine glasses at bar. CDI: removed and cleaned. Points not escalated due to the nature of violation. Ice machine observed cleaned on this inspection. |
|
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 41F. -P. Observed inside walk-in cooler vegetable stock at 47F, short rib aujus at 46F, and marinara sauce at 52F that had cooled from last night. CDI: all products were discarded and denatured. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 maple dijonaise sauce dated for 10/7 that had expired 7 day window. CDI: product discarded. Points not escalated due to nature of violation. All TCS products observed date marked properly. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed lemon spread and lemon butter sauce not documented to written procedure for TPHC. CDI: products were added to written procedures on site. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 TCS foods being prepared and stored directly into prep units prior to cooling down to 41F/below. CDI: items were removed and placed inside walk-in cooler to rapid cool. Also ensure not to overstack products above fill line in pans. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good bins without labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in boxes from delivery stored on floor of kitchen. Ensure food is stored on pallets/shelving to avoid contamination of food prep surfaces if boxes from floor are stored on tables. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment:
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing bracelets and watches.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed food handler with nail polish on. CDI: instructed to wear gloves.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat;
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored in chemical sanitizer used to wipe counter at 50ppm. CDI: bucket changed out and corrected to 200ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked at back dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed some plastic containers with cracked lids.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards stored with deep cuts. |