| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle soiled area on outside back door then return to kitchen and handle clean equipment. Observed employee crack raw shell eggs then handle clean equipment without washing their hands in between. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only. -P - Observed smoked whitefish on menu and in box but no invoice available for product. VR to ensure that fish isaus from approved source. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed salmon offered undercooked but no parasite destruction letter available. VR by 5/14/18. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken package stored on package of raw beef. Observed cold smoked salmon stored over ready to eat food in prep refrigerator in display case and in prep refrigerator behind front counter. CDI, foods relocated for proper storage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheese overstacked in flip top prep unit at 48 degrees F. CDI, operator voluntarily discarded cheese. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
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 no disclosure statement on menu board for salmon and eggs offered cooked to order. Observed no consumer advisory on to-go menus on Nova or eggs that were offered undercooked. VR by 5/14/18 |
|
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 deep container of sausage recently prepared and cooling in flip top prep unit. CDI, operator transferred sausage to shallow container to rapidly cool. |
|
38
|
0
|
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 employee wearing a watch while preparing food. |
|
41
|
0.50
|
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 in-use tong wedged in soiled area of equipment at oven door. Observed in-use utensil stored in water at 82 degrees F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen stored in soiled area in oven.
4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored in oven. Store in washable laundry bag or cleanable container. |