| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. No certified food protection manager present during inspection. PIC, Matthew, is not a certified manager. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Shellstock, Maintaining Identification - PF. Observed pan of in shell mussels in line reach in cooler with no shellstock tag information present. CDI - PIC discarded. When shellstock items are removed from their bag or container and placed into another container, the tag information must follow the shellstock until disposition. REPEAT - Continued non-compliance with shellstock identification standards may result in permit action. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw veal stored above spinach in line reach in cooler. Observed seared ready to eat tuna laying in pan with raw calamari and raw mussels in walk in cooler.
Observed raw unpackaged lamb stored above dessert items in upright freezer. CDI - PIC moved veal to bottom shelf, removed tuna to separate pan away from raw items, and moved the lamb to the bottom shelf.
Do not store raw meat above other foods in coolers. Do not store unpackaged raw meat items above other foods in freezers. Seared tuna is a ready to eat food. Do not co-mingle it with raw meat or seafood items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal pans stored as clean with label adhesive transfer present on interior food contact surfaces. CDI - PIC removed to dish for cleaning. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed seared tuna in walk in with no date marking. CDI - PIC applied date mark as item was prepared yesterday. Observed various open partially used meats used for charcuterie with no date marking or date marking exceeding 7 days. No information available for the meats as the packaging with handling instructions had been discarded and no additional packages available in the facility. Establishment could provide invoice to determine approved source, but no documentation during inspection to determine if items qualify for extended date marking. CDI - discarded. Maintain information on meats used for charcuterie if keeping longer than 7 days. REPEAT. No point escalation as overall date marking system is in compliance and no soft or semi-soft cheeses were found with expired date marking. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed pork thawing in 78f water in food prep sink. CDI - PIC added ice to water to reduce temperature to below 70f. When thawing under flowing water, keep the temperature of the thaw water less than 70f. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed various bulk dry good containers with no labeling or identification present. Label all food items that are not easily identifiable. |
|
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 prep employee wearing watch on wrist while handling food items. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Large butcher block style cutting board with significant wear/deep cuts and dings on cutting surface no longer smooth and easily cleanable. Resurface or replace. REPEAT |
|
47
|
0.50
|
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 adhesive residue present on exterior surfaces of numerous 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 leak from hand sink drain pipe onto floor in server area. Repair. |