| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed food employee eating in kitchen at prep table upon entering establishment. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw trout being stored in container with layers of cloth towel in between fish. CDI: Educated PIC. Going forward, facility has parchment paper to use. |
|
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 cheese grater soiled with food waste stored as clean in dish storage area. CDI: PIC sent item to be washed and sanitized. Observed Robot Coupe attachment for slicing cheese soiled with food waste stored as clean on prep table. CDI: Pic sent items to be washed and sanitized. |
|
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 cooked sweet potato, and ceviche, being held above 41F in fry make table. CDI: PIC voluntarily discarded product(sweet potato and ceviche- prep date of 08/08/20). Observed potato hash in fish make table being held above 41F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 chopped kale stored in fish make table with date label of 07/28/20. CDI: PIC voluntarily discarded product. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser stored above clean linens and box of single-service cups. CDI: PIC relocated chemical to approved location. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 unsalted butter overstacked in grill make table cooling from prep shortly before. CDI: PIC relocated product to WIC for rapid cooling and divided into smaller pans. REPEAT VIOLATION Significant improvement from previous inspection. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
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 two bulk containers with product in them with no label. CDI: PIC provided labels. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored throughout facility. |