| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 Certified Food Protection Manager - C No Person In Charge in unit upon arrival and active food preparation in progress. CDI- Employees called manager, David, who arrived a short time later. No Certified Food Protection Manager available in unit. PIC, David, certification expired 3/2019 and has not been renewed. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee doing food prep activities while sucking on a lollipop. Do not eat in the food prep area. |
|
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 bar area hand sink used as dump sink. CDI - manager instructed employee to only use sink for hand washing. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags for the month of July 2020 with no date last shellstock item was used marked. Dates for two previous months were noted on tags but not all tags were stored in chronological order.
VR within 10 days to observed shellstock tag date labeling and organizational practices. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw veal stored directly above container of spinach in line reach in cooler. Observed raw tuna stored directly above desserts in upright cooler. CDI - veal and raw tuna were relocated to bottom shelf. Do not store raw animal foods above ready to eat foods.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed line cook repeatedly wipe gloved hands on soiled wiping cloths while handling foods. Gloves must be changed anytime they become soiled. Return Visit within 10 days to observe glove use practices at the line. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink organic buildup on drop plate inside bulk ice machine. Clean the ice machine regularly to prevent buildup. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods inside walk in cooler with temperatures above 41f including cooked pasta at 50f, cooked vegetables at 44f, lasagna at 43f. CDI - items voluntarily discarded. Walk in cooler ambient air temperature at 41f. Cooler temperatures appear zoned with foods on open racks at 41f and foods on shelving with air flow blocked by large sheet pans above 41f. EHS recommends reducing walk in cooler ambient temperature and ensuring shelving is open and not obstructed. REPEAT Risk control plan written during inspection. CONTINUED NON-COMPLIANCE WITH COLD HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION. |
|
31
|
0
|
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 cooked risotto placed on sheet pan on rack in kitchen area for extended time. Temperature at 121f. CDI - manager removed risotto to walk in cooler. Do not allow cooling products to sit out at room temperature once they reach 135f. Use appropriate methods to ensure foods cool from 135f - 70f within 2 hours and then to 41f within a total of 6 hours. |
|
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 squirt bottle of olive oil with no identification at line area. Label all food items that are not easily identifiable. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in back of house area. Contact PCO for service. |
|
38
|
0.50
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed prep employee wearing watch and bracelets on wrist while handling food items. Line cook handling food with no hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths on equipment surfaces not placed in sanitizer solution between uses. Soiled wiping cloths used repeatedly and as noted in #13 for wiping gloved hands. No sanitizer containers available to store used soiled wiping cloths and cloths not removed to soiled linen container. |
|
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 multiple metal food pans stored clean stacked together wet. Air dry pans before stacking together. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed label residue on exterior of most metal food pans stored as clean. REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed very slow drain at bar hand sink. Repair |