| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no active managerial control over soiled dishes, cold holding or cooling temperatures. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee handle soiled equipment then handle clean dishes without washing hands. CDI hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed parcooked diced steak stored above RTE food in reach in units throughout kitchen and in walk in units. CDI all items rearranged.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed cucumbers stored above washed produce. CDI items relocated. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dry rack with food debris on metal containers, china caps, graters, ladles, cutting boards, metal bowls and other utensils. CDI items moved to dish for cleaning. Observed employee pull soiled metal bowl from dish machine and store on rack as clean with caked on food at prep area. CDI item taken back to sink. Verification required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines at all bar areas soiled with black debris. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean before use and before storage. Observed employees use thermometer without cleaning first. CDI thermometer cleaned. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observed facility parcooking steak that was not allowed as part of their approved procedures. Facility is not marking parcooked items as undercooked, not storing product as undercooked item, and is not recording parcooking of raw animal food. CDI items relocated and labeled. CDI items labeled and stored appropriately. Observed facility cook parcooked steak to 108F for service. CDI item sent through pizza machine until 165F reached. Observed facility cook grill chicken to 140-158F. CDI item placed back on grill until 165F reached. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed reach in holding cheese curds, pepperoni, grilled onions, sliced tomatoes, melon, chili bean, salami and sliced turkey above 42F. CDI items placed in chiller to cool. Verification required. Observed roasted garlic oil and butter sitting on counter at room temperature. CDI items discarded. Observed carmelized onions that were not checked to ensure proper cooling holding in reach in at 60F. CDI items moved to blast chiller to cool. Verification required. Observed pepper jack cheese and white cheddar cheese that was holding above 45F in prep top. CDI items discarded. Observed watermelon holding at main bar and terrace bar at 60F and 48F. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 pumpkin mousse from 12/28. CDI item discarded. Observed canadian bacon that was no labeled. CDI items labeled. |
|
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 nachos that use parcooked flank steak that is denoted as undercooked on the consumer advisory. Told PIC that they would have to stop parcooking steaks and cook to order to keep asterisk or take asterisk off item and ensure product reaches 165F every time. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 portioned nacho chickens packed in plastic container while cooling, an pizza sauce that was cooling in covered plastic container, |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed salt, sugar, and ice containers opened and exposed to parons at main bar and terrace bar. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed fan in bar area soiled with dust and racks in walk in in need of cleaning. |