| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed several employees repeatedly don gloves with no handwash between tasks such as raw food to ready to eat food and clean utensils. Observed wait staff bus dirty dishes, and then move directly to slicing and plating bread with no handwash. Observed wait staff don gloves and expo food and add garnishes with no handwash. CDI: Employees stopped, and then correctly washed hands at EHS's request. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
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 no tag with wild cat oysters in walk in cooler. Tag was in a container on the line with oysters from the same bag. CDI: Tag was photocopied so that each batch had a tag with it. Observed bag of standish oysters with no tag. PIC stated that they were received yesterday from Inland seafood with a tag, but the tag was loose. He placed tag with the bag and it must have been misplaced somehow before service. PIC phoned distributor who sent him a photo of the tag traced for that bag of shellstock. CDI: Tag printed and affixed to bag during inspection. REPEAT VIOLATION |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees change from raw to ready to eat foods with no glove change. Observed employees change from raw to single service items with no glove change. Observed employees change from raw foods to clean customer plates with no glove change. CDI: Each time, employees were directed to remove gloves, wash hands, and don new gloves. Contaminated items reconditioned, discarded, or washed, rinsed, and sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster bisque that was heated earlier, held on shelf under no temperature control. CDI: Product rapidly reheated to 197F. Observed mashed potatoes on line, and all parts of the food were not at or above 135F. CDI: Item stirred and reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed asparagus, cheese sauce, blue cheese, eggs and arugula on line above 45F. CDI: Items temporarily placed on TPHC for tonight. PIC stated that coolers have been freezing up and not holding the temperature consistently. Maintenance has been called. Most items are non-TCS that are in the prep top. PIC stated he will place items on TPHC until cooler is working consistently. Maintenance will be here tomorrow. |
|
21
|
0
|
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 3 pans of items (asparagus, spinach, sauce) with improper dating. PIC stated that items were cooked on certain days and the labels were in correct. CDI: Labels corrected. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no Time stamps on tomato salad or blue cheese olives held on time. CDI: Times added. REPEAT VIOLATION Previous issue corrected. |
|
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 no asterisk on Norwegian salmon, which chef said is served medium rare and was observed with a final cook temperature of 123F, which is below 145F. CDI: Asterisk added to menus and menus reprinted. |
|
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 squeeze bottles of yellow and clear liquids on line with no labels. |
|
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 several food handlers with unapproved jewelry including wait staff that are doing garnishes and cutting bread. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in bar. |
|
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 split gasket on reach in cooler on line near side station. Cold hold wells are not consistently keeping TCS items cold. Maintenance will be here tomorrow to look at wells. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash, rinse, and sanitize solutions with heavy soil and some grease on top of rinse water. CDI: Sinks drained, washed, and refilled properly. |