| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 recontamination hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and then turn faucets off with their bare hands after hand washing. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over sauce in flip top prep refrigerator. Observed raw carpaccio stored over ready to eat foods in flip top prep refrigerator and raw carpaccio removed from commercial packaging and stored over ready to eat foods in tall reach in freezer. Observed raw ground beef stored in contact with packaging of whole muscle meat and items not separated properly. CDI, foods relocated and stored as required. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine behind bar not providing required chlorine sanitizer. CDI, operator calibrated dish machine behind bar as required.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean in kitchen but soiled with food residues. CDI, operator cleaned slicer by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce overstacked in prep refrigerator at 52 degrees F and bean sprout held out of temperature control from prior day as indicated by PIC. CDI, lettuce relocated for cooling and sprouts voluntarily discarded by PIC. |
|
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 blanched oranges with a date of preparation of, 9/19, containers of grits, potatoes, stock, and container of butter not date marked. CDI, PIC voluntarily discarded foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 spray bottle of multisurface cleaner stored over clean gloves on rack at prep area. |
|
31
|
1
|
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 potatoes cooling in tightly covered container at 103 degrees F. CDI, cover removed to facilitate heat transfer. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed tuna thawing under running water at 81 degrees F . |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed employee with beard not wearing a beard restraint. Observed carpaccio removed from commercial packaging and stored over ready to eat foods in tall reach in freezer. Observed carpaccio stored over ready to eat foods in low prep refrigerator and raw fish stored over sauces in reach in prep refrigerator. Observed raw ground beef in box stored next to whole muscle meat and meat not separated by species as required. CDI, raw animal food relocated for proper storage. Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids stored in container accumulating food debris and soil.
4-803.11 Storage of Soiled Linens - C - Observed soiled towel stored on handwashing sink and towel used to stabilize cutting boards in kitchen. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed soil and residue accumulating on clean drain board of 3 compartment sink.
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed chlorine test kits expired for chlorine sanitizer at dish machine behind bar. VR to ensure chlorine test kit available. |