| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employees have signed policy but could not tell me anything about it. Return visit required to ensure they understand the policy. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Two hand sinks were below 100F. Maintenance corrected during inspection. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed sealed bucket of oysters missing tag. Discarded during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pasta stored without a cover/lid in the freezer. Observed beef uncovered with a pan sitting directly on top of beef in walk-in cooler.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Employee was cutting raw chicken in sink bay next to bay with cooling sauce (2 compartment sink). Moved chicken and sanitized the sink bay. Observed in-house cured raw duck stored in same container with vendor cured products that are ready-to-eat. Separate and treat in-house cured products as raw products. Corrected during inspection. Observed raw beef processed, wrapped and stored above pasta in walk-in freezer. Separated.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw pork in walk-in cooler. Relocated chicken below pork. |
|
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 one sanitizer bucket at 0ppm Quat. Discarded.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight debris left on sliver. Cleaned during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 soup, milk, half n half, fonduto, polenta, items in tops of prep coolers (not prepped today), pizza sauce, etc. not date marked. Return visit required to ensure date marking is in compliance. |
|
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 Asterisk was missing from items on breakfast and dinner menu. Disclosure at bottom was also missing. Corrected during inspection. All new menus were printed out during inspection. |
|
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 metal pot with sauce cooling in ice bath in 2 compartment sink. It was very slowly cooling throughout the inspection, so PIC moved it to shallow metal pans and placed in walk-in cooler. If utilizing pots in ice baths, stir frequently and monitor cooling progress. Recommend utilizing an ice wand for stirring if using ice baths. |
|
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 one large bin of dry good unlabeled. Observed small containers of salt and other spices unlabeled in top of prep unit. Observed 2 oil bottles unlabeled. |
|
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 one empoloyee with a ring that was not a plain wedding band.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees in need of beard guards and 2 employees without hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. Separate to air dry. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed one hand sink in catering kitchen on 3rd floor broken. Repair so it can be used. Note: another hand sink is still available for use in the space.
Repaired by end of inspection. |