| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed ice dumped in hand sink at bar. Educated staff. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 No aquaculture letter for salmon is available. Return visit required. Ensure fish is cooked to 145F internally until letter arrives. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In walkin cooler #1: Observed raw fish and raw burgers stored over cooked chicken. Relocated chicken to top shelves.
In walkin cooler #2: Observed raw, shell eggs stored over dairy products. Relocated eggs to walkin #1 below seafood and above raw burgers.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ice ball containers in bar freezer stacked without barrier between bottom of container and ice. Separated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine reading slightly low (between 10-50ppm Chlorine). Primed and then read at 50-100ppm Chlorine. Service rep arrived to ensure machine continued to run properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. Observed queso at 105F in a large plastic container with a lid on it in walkin cooler. Removed immediately (made within 30 minutes per PIC) and separated into smaller metal pans, placed in ice baths and placed all in walkin cooler. Checked cooling rate after 30 minutes and it was higher than .54.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. Observed green bean casserole mixed and plastic in large plastic tub with lid and stacked in walkin cooler at 51F. Removed stacked product and vented lid. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in walkin cooler #2 holding at 49F. Service rep was contacted, arrived and adjusted cooler. All potentially hazardous foods were moved to walkin cooler #1 in the interim. Return visit required to ensure cooler is maintaining proper temperatures.
Observed low boy holding black bean burgers at 48F and beef burgers at 46F. Ice bag added to beef burgers and black bean burgers were pulled and placed in walkin to be chilled to 45F or less. |
|
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 burger on menu missing an asterisk (*). Add. Return visit required.
Remove asterisk from all shrimp dishes as shrimp is always fully cooked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 green bean casserole mix, chicken thighs, queso, drained oil all tightly lidded, and/or in large plastic containers. Discussed proper cooling such as shallow, metal pans and venting properly. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large containers of panko, sugar and flour unlabeled. Labeled during inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee, lidded beverage stored next to glassware at server station. |