| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink near dish area blocked with racks of dish ware and hand sink in walk in cooler blocked by cart and step ladder. Observed hand sink near fry area with ramekin in basin and hand sink near dish with metal rack in basin of sink. CDI - PIC removed all.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at fry area hand sink, at grill area hand sink and at walk in cooler hand sink. CDI - PIC replaced towels and/or replaced towel dispenser batteries. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw salmon removed from commercial packaging and re-wrapped in plastic wrap stored on top of strawberries and other ready to eat food items in dessert freezer. CDI - PIC removed. REPEAT
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bulk packages of block pepper jack cheese stored partially unwrapped/uncovered/exposed on top shelf in walk in cooler. CDI - PIC re-wrapped product |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pieces of food contact equipment with multi-day dried organic buildup on food contact surfaces including can opener with buildup on blade, immersion blender with food residue on blade area, spindles of shake blender with dried milky residue. CDI - PIC cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed drop plates in both bulk ice machines with organic material present. Observed wall mounted potato cutter with extreme multi-day buildup on block and blade ares. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Compound unsalted butter at 78f holding at room temperature in kitchen area overnight. EHS has discussed holding of unsalted butter and butter mixtures with facility during previous inspections. Unsalted butter and compound butters must be maintained at 41f or lower, at 135f or higher, or held using TPHC procedures unless documentation can be provided that the item is not a TCS food. CDI - manager discarded butter.
Observed half and half at 52f in server alley ice bath. No ice around product. CDI - PIC discarded.
Observed roasted corn on tray in prep at 70f held overnight with no refrigeration. CDI - PIC discarded.
Observed raw fish fillets in grill drawer at 54f. PIC noted that the drawer had recently been stocked and that fish may have increased in temperature during process. All other items in drawers observed below 41f. CDI - PIC returned fish to WIC to quickly cool back to 41f.
REPEAT - no point escalation as cold holding equipment was found to be operating as required. |
|
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. Observed various prepared TCS foods which are held longer than 24 hours in cold holding with no date marking including previous day’s diced tomatoes, various house made sauces and remoulades in both line coolers and in walk in cooler and multiple containers of cooked and cooled meatloaf portions in line drawers. CDI - PIC replaced |
|
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 gluten free menus with children’s salmon and steak not denoted as part of consumer advisory. Both are marked with consumer advisory for children’s menu on the regular menu. Consumer advisory must be added to children’s salmon and steak on gluten free menu and any other menus that are offered. Verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red sanitizer bucket line employee identified as sanitizer water holding unknown “soapy” liquid. No labeling or identification present on bucket. CDI - PIC discarded.
7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer buckets holding sanitizer solutions and other “soapy” liquids throughout line area and prep areas sitting on prep surfaces immediately adjacent to open in use foods and food contact surfaces. Store sanitizers and other chemicals away from food and food contact items to prevent contamination. CDI - buckets relocated off of countertops. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous small flies observed throughout back of house areas and bar area. Significant increase in numbers of flies noted from previous inspection. Swarming of flies noted around bar equipment. Contact pest control operator for service. REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large glass side doors open to outdoor dining patio. No screening present on opening and fly fans or other mechanical devices present to prevent pest entry. When using an open-air environment, methods must be in place to prevent pest entry. |
|
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 ground bison stored directly on floor in walk in cooler.
3-304.13 Linens and Napkins, Use Limitations - C. Observed wiping cloth used to line bottom of metal pan in cold drawers at line area holding raw shell eggs. Cloth soiled with raw egg residue. PIC removed. Do not use cloth napkins, wiping cloths, or linens to line food containers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple used wiping cloths laying on equipment surfaces at line area at beginning of inspection. Once a cloth has been used, either place it into sanitizer to be used again or remove it to soiled linen receptacle. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed produce including celery and carrots being added to recipes for cooking. Observed avocados with labels present indicating they have not been washed inside line cooler drawers. Observed unwashed berries in their original clamshell packaging ready for use at bar. All product that is not received in ready to eat form must be washed prior to use. This includes avocados, asparagus, broccoli, berries, and more. |
|
42
|
0
|
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 various clean equipment items including slicer blades and attachments and mixer paddles stored in unclean container in prep area. |
|
45
|
1
|
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 under counter sham at line area not in good repair with detached gasket and door handle damage will not remain closed.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed in use laminate-style cutting boards at line area with significant damage - peeling, chipped and worn areas - no longer easily cleanable. Replace. REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed multiple non-food surfaces with buildup/splatter present throughout kitchen including non-food surfaces of wall mounted slicer, spindle shake mixer, breading machine, and more. REPEAT |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed clogged floor sink under dish machine not draining full of standing foul water. Dish machine when used causes overflow into floor trough in middle of room. Repair. EHS will return to verify as this is a significant facility issue that could result in escalating issues.
Observed missing drain cover in dry storage area. Open access hold in floor in foot pathway. Repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 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. Observed low grout lines throughout back of house areas. Condition of flooring degraded since last inspection. Grout now observed to be holding food and standing water in some places - unable to fully clean. Repair. REPEAT
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 flooring under and behind equipment throughout back of house areas with food debris and buildup present. Ceilings in back of house with dusty buildup. |