| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed wait staff employee wash hands and then turn off faucet with bare hands. CDI: Employee rewashed hands properly. REPEAT VIOLATION All other handwashes observed today were done properly. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by dirty dishes and utensils. CDI: Items moved to dirty dish area. REPEAT VIOLATION Improvement from previous inspection. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
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: Products rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sea bass over ready to eat food in walk in on speed rack. Observed raw beef over pasteurized crab meat in walk in. CDI: All items reorganized. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed unsalted butter cooling at a rate of .06F/min in ice bath. Observed remoulade cooling at a rate of 0F/min in walk in cooler. CDI: Butter placed in deep freezer and remoulade placed in ice bath and stirred. Proper cooling rates then achieved. REPEAT VIOLATION Some improvement from previous inspection. |
|
22
|
2
|
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 written procedures for cooked carrots, or asparagus. CDI: Procedures written during inspection. Observed future times being written on many products (6-10pm when product was pulled out at 5 and it was not yet 6pm). CDI: Proper time intervals written based on when product was pulled out. Observed no time written on cooked asparagus that PIC stated was held onTPHC. CDI: Time written on product. |
|
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 remoulade cooling in deep pan with lid in walk in. Observed butter cooling in deep pan in ice. CDI: Cooling methods changed. REPEAT VIOLATION Some improvement from previous inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held in bucket with quat sanitizer below 200ppm. CDI: Sanitizer bucket refilled. REPEAT VIOLATION Improvement from previous inspection. |
|
42
|
0
|
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 wet stacked pans stored as clean in kitchen. CDI: Pans separated. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old sticker remaining on clean pan after washing. CDI: Sticker removed. |