| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C PIC, Scott, food protection manager certification expired and no other certified food protection manager present. Ensure there is an ANSI certified food protection manager present any time food is prepared or handled. |
|
4
|
1
|
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 numerous personal in use beverages and screw top beverage bottles throughout food prep and back of house areas stored on top of equipment, prep tables. or mixed with food or food contact items. Personal employee beverages must have a lid and straw and be stored away from food or food contact items to prevent contamination. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Cleaning brush laying across faucet handles and chemical hanging from splash guard at bar hand sink. CDI - bartender removed. Do not store items in the hand sink or hang items on the splash guard. Hand sinks may only be used for hand washing and must be accessible. |
|
14
|
0
|
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 Chemical dish machine in bar with 0ppm cl in rinse. CDI - source container replaced and unit primed. Sanitizer concentration reading 50ppm cl. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods on top of prep units and in reach in coolers with temperatures above 41f. See chart above. CDI - PIC returned items to WIC to quickly chill as they had been removed from cooler less than 2 hours prior. REPEAT In all cases, equipment was operating properly but food was filled above chill line and/or set up early in a hot ambient environment. EHS recommends reviewing set up procedures for prep top units and adding additional cold holding method to prevent temperature increase from ambient environment. Continued non-compliance with cold holding requirements may result in permit action. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking present on TCS food items kept in charcuterie cooler. Products kept multiple days. CDI - PIC date marked items. Ensure all TCS foods in all cold holding units that are kept longer than 24 hours have a date label. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf No consumer advisory asterisk present on porterhouse or tomahawk ribeye steaks on tonight' s menus. PIC confirmed items may be cooked to order. CDI - PIC added asterisk to items on menu |
|
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 placed directly into deep pan in prep top cooler at 60f. CDI - PIC removed and placed on shallow pan to quickly cool before placing back into service. REPEAT Quickly cool prepared foods to 41f before placing into deep pans in service. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Some house flies present in back of house and small flies present in bar and server areas. Contact PCO for service. |
|
37
|
0
|
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 bags of potatoes stored on floor in dry storage and containers of cantaloupes stored on floor in walk in cooler. CDI - PIC relocated potatoes to shelving and discarded melons. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook wearing watch and other employee in kitchen wearing bracelet on wrist. EHS requested watch be removed with no compliance. EHS recommends PIC re-train prep employees on hygiene standards. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces throughout kitchen areas. Store used wiping cloths in sanitizer at the proper concentration between uses or remove them to soiled linen receptacle. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 chef's utensils stored in cylinder of room temperature water at front line. Store utensils in a clean place or keep them stored in water at least 135f. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 organic buildup and dusty accumulation on ceiling surfaces in dish area - needs cleaning. REPEAT Flooring under and behind equipment in server alley with debris and buildup needs cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Personal employee items including hats, keys, backpacks, etc. stored on equipment throughout back of house areas. Designate an area for employees to store personal items away from the food prep and service areas. |