| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) When to Wash (P) Observed staff with single-use glvoes on contact raw burger, remove gloves and put on new gloves, then contact RTE burger bun. Employees shall wash their hands when changing tasks from raw animal food and ready-to-eat (RTE) foods. CDI - Education provided, staff began hand washing when switching tasks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) Observed raw chicken, raw lamb, and raw salmon thawing at same prep sink. PIC stated that these items are not usually thawed at the same time but the food delivery was late and some items came in frozen when they are not normally frozen. EHS and staff discussed cross contamination. Ensure proteins are separated by space or time to prevent cross contamination. CDI -Education, PIC removed lamb and salmon. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils ; Frequency. -C Observed ice machine with microbial growth. Need to clean ice machine at a frequency to preclude buildup. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety (TCS) Food, Hot and Cold Holding (P) Multiple TCS food items in flip top cooler above 41F such as roasted beets, raw chicken, ranch, cheese. Also observed several TCS sauces sitting on counter at room temp; chipotle mayo and roasted red pepper mayo. These sauces container heat treated plant foods and required temperature control 41F or less, OR can place on TPHC and use within 4hr and discard any remaining at end of 4hrs. Maintain TCS foods 41F or less. Verification Required to check flip top cooler temperatures. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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. -PF Observed buttermilk sitting on counter at breading station without time labeled. Ensure any TCS food that is on TPHC has time written down from when it was removed from cold holding. CDI - PIC added time to buttermilk. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or undercooked. Consumer advisory must include disclosure and reminder. -Pf Observed Caesar dressing made with raw egg yolks missing asterisks on menu. Observed both main menu and brunch menu missing footnote to describe what the asterisks means (i.e. items may be raw or undercooked). Need to add asterisks to Caesar dressing items and add additional footnote to menus. Verification Required |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing. -C Observed raw sausage, raw lamb, and raw salmon thawing at ambient temperatures. Thawing shall be done in one of the following ways: under cold running water where waster surrounding the food is 70F or less, under refrigeration, or as part of the cooking process. CDI - Items moved to coolers. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. (C) Observed avocados in flip top cooler with stickers. Avocados need to be washed and have stickers removed prior to being cut and placed inside the prep unit for service. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. (C) Rusting shelves in lowboys, above prep sink and walk in cooler; container being used as leg for one fryer. Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.(C) Observed heavy cuts/grooves and discoloration along cutting board at prep table. Resurface, replace. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. (C) Cracked floors tiles throughout kitchen and prep area. Cracked light shield in kitchen. 2 lights out in hood. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions. Dust buildup on ceiling tiles and vents in kitchen. (C) Additional cleaning needed on floors in kitchen, around under equipment, and around drains. 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.
Improvements made on cleaning of floors. |