| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. -P Chef touched pasta after I advised it was not below 45F. Stopped him and educated. The product will be reheated above 165F. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels were available at dish room hand sink. Supplied during inspection. No one was actively working in the dish room during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed portioned raw seafood stored above dessert in freezer. Rearrange so raw items that have been opened, prepped, portioned are stored below ready to eat foods.
Observed raw eggs in container stored above bottled beverages at bar. Eggs were moved to bottom shelf. (Eggs are used upon customer request for sours. It is not on the menu. Bartenders agreed to inform consumer of risk when consuming raw eggs.) |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-702.11 Utensils shall be sanitized after cleaning. Dish machine at bar and in kitchen are not properly sanitizing (high temp dish machines). Hot water to units was increased during the inspection and units began properly sanitizing by the end of the inspection. Monitor and correct hot water issues. Return visit required. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce hit 155F-161F after it was reheated. Chef pulled from hot hold and reheated to 170F+ before placing back in the hot well. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed clarified butter at 122F in hot well. Removed, reheated to 165F and placed back in hot well. |
|
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 Disclosure is missing for the double pimento cheese burger on the menu. There is no asterisk and no disclosure before the advisory at the bottom. Return visit required. |
|
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 sauce in plastic container with lid, stored in the prep unit bottom. It was temping at 64F (made from ambient temp products). Sauce was pulled, placed in a shallow metal pan, uncovered in the walk-in cooler. Observed pasta shells temping around 70F in the top of the prep unit. Removed shells, placed in shallow metal pan, uncovered in the walk-in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed Chef with watch and no hair restraint. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
Yes |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature. Wash temperature at dish machines in bar and in kitchen are not reaching the required 150F. Hence the machine is not properly sanitizing (see #14). Hot water to units was increased. Properly functioning by end of inspection. Return visit required. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water in facility fluctuated between 86F and 105F. Maintenace arrived to work on issue. Hot water reached 125F by the end of the 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 meal stored in refrigerator and opened Gatorade bottle stored on shelf in walk-in cooler. Discarded Gatorade. |