| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at dish washing area with drink debris and build up. Observed handsink on front line by oyster area blocked by ice cooler. CDI: Ice cooler moved. Employees coached on where to dump drinks. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed duck stored over beef in walk in cooler. Observed duck stored behind steaks in reach in cooler prep top. Store lowest final cook temperature furthest back in prep top to limit cross contamination that will not be cooked off by final cook temperature. CDI: Items rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat lobster in walk in. CDI: Items rearranged.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed, ready to eat produce in walk in. CDI: Items rearranged. |
|
14
|
1.50
|
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 bowls and blender stored as clean with food debris on them. CDI: Items taken to dish area for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with black build up around chute. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed tomato soup 101F, cooling in walk in from lunch time. Observed collard greens and parsnip puree above 70F after 2 hours of cooling. Observed asparagus at 75F after cooling for 3 hours. CDI: Items voluntarily discarded. |
|
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 pizza prep cooler items above 45F. CDI: All TCS items voluntarily discarded as they had been there since before opening for lunch. Observed skirt steak portions and burgers in prep top above 45F. CDI: Items voluntrily discarded. Observed frisee stored over stacked in prep top cooler. CDI: Frisee rapidly cooled in walk in. Observed chicken stock stored on counter at 53F. CDI: Item discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - P
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 many items throughout facility with no date mark including but not limited to fingerling potatoes, mozzarella cheese, cut tomatoes, apple butter, and polenta. Observed a lot of foods throughout facility over the 7 day hold date (4/11, 4/16, 4/18, 4/23, 4/20, 4/21) mark including but not limited to pickled cauliflour, cooked beets, goat cheese, tomato relish, hot pickled vegetables, court bouillon, orange conserva, cooked strawberries, and rice. Observed pickled red onions in pizza prep cooler dated 4/30 when date on batch in walk in was 4/28. Observed lobster dated 4/27 but cooked on 4/28, per Chef. |
|
23
|
0.50
|
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 Observed skirt steak and salmon with no asterisk as additions to salad, no asterisk on "The Treatment", or skirt steak on the dinner menu. All of these items are offered undercooked per discussion with Chef. CDI: Asterisks added to the menu today during inspection. Per service request for initial inspection, facility was told during permitting that the consumer advisory was incorrect. |
|
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 several food items cooling in reach in cooler including rice grits, asparagus, collard greens, and parsnip puree. CDI: rice grits moved to walk in for rapid cooling, all other items voluntarily discarded. Observed several items cooling while tightly wrapped including rice grits, asparagus, and tomato soup. CDI: Rice grits moved to walk in for rapid cooling. Other items voluntarily discarded. Food must be to 45F within 4 hours. -P Observed several items including tuna, skirt steak, and shrimp skewers that were prepped, and then cooling in prep top cooler. CDI: Items moved to walk in to rapidly cool. |
|
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 bottles with "yellow" liquids in them. PIC stated items were oils and wines. |
|
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. Observed employee on line with no hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer below 200ppm quat in 2 buckets. CDI: Sanitizer changed to proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in room temperature water at grill station. CDI: Utensils taken to dish area. Observed souffle cup being used for a spoon at front line near pizza oven. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes as they came out of the dish washer. Observed wet stacked containers stored as clean. Observed blender stored with lid on it, holding water, stored as clean. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed boxes of single service souffle cups and lids stored on shelf in employee bathroom. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed small ice machine with front door damaged. Observed server reach in cooler handle damaged. Observed pizza prep cooler holding items above 45F. Ensure cooler maintains food at proper temperatures. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles in dish and back prep area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed oyster prep sink in need of recaulking to wall. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield above dish area.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored at expo station with clean dishes. Observed employee coats and bags stored directly adjacent to and touching boxes of paper towels and toilet paper. |