| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policies on site during inspection. PIC was not able to produce any documents signed by employees regarding symptom/disease reporting expectations. CDI: EHS provided employee health posters and digital copy of policy documents for employees to sign. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employeee beverage stored on shelving above prep sink next to dry goods for use in restaurant. CDI: Beverage voluntarily discarded and PIC informd that employee drinks should be kept on a lower shelf away from products used in food prep. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee area hand sink used as a dump sink during inspection. CDI: EHS instructed PIC to educate employees that hand sinks may only be used for handwashing. Ice removed from sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one bladed slicer utensil with minor food debris between blades after warewashing. CDI: Utensil removed from service and sent for proper cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and heavy cream holding at 53-54F. Both were not sufficiently submerged into holding pans in flip top units on line. CDI: Heavy cream was voluntarily discarded and butter was placed in freezer for rapid cooling. Butter fell below 45F before end of inspection and was placed back onto cook line. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 goat cheese with a date of 01/02, gorgonzola with a date of 12/21, and tomatoes with a date of 01/03. PIC stated that tomatoes were just prepared the day prior to inspection. CDI: Goat and gorgonzola cheese were voluntarily discarded, and tomatoes were correctly dated with a prep date of 01/15. |
|
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 branzino and mashed potatoes prepared earlier today cooling in densely stacked containers in units rated for holding. CDI: Informed PIC that items should be cooled below 45F (41F starting 2019) before placing them into holding units along cook line. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that there was no thin probe thermometer in facility. PIC had a stem thermometer, but should get a thin probe thermometer to measure the large quantities of leafy greens in the facility. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
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 several unlabelled oils along cook line area. |
|
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 PIC wearing a watch while preparing food. CDI: EHS informed PIC that all kitchen employees should keep hands and arms clear, save a wedding ring, and PIC removed watch and washed hands. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth directly on prep surface for appetizer station. EHS informed PIC that any wet wiping cloths should be held in a sanitizer bucket. |