| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 one employee wash hands and recontaminate hands by using bare hands to turn off faucet. CDI: Employee was educated and then properly washed hands. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 shell stock tag in the two containers of mussels. CDI: Tag was photo copied, and original was kept in bulk container; copy kept in container on line. Observed no shellstock tags have dates of when the last shellstock was sold. VERIFICATION REQUIRED
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon is offered undercooked and no parasite letter was present on site. VERIFICATION REQUIRED |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed par cooked chicken stored over raw fish and raw mussels in walk in cooler on speed rack. CDI: Chicken was finished cooking in oven. Education given to PIC about proper storage order of parcooked items, and how they are still considered raw.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat foods on speed rack in reach in cooler. CDI: Raw eggs relocated. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked chicken that was done within the last hour and par-cooked meatballs done yesterday. Chicken was finished off in oven to a final cook temp over 165F. Based on observations and discussions with the PIC, it was determined that the meatballs were likely seared and properly cooled and stored, therefore facility was permitted to keep them, provided that item is final cooked to 165F. Parcooking procedure template provided today via email. VERIFICATION REQUIRED. |
|
21
|
1.50
|
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 beets, rice, garlic in oil and several other items date marked with a date of 12/18. Items were placed in the pan on that day, but were cooked on other days. CDI: Items properly dated. Observed hot dogs dated 11/28, beets dated 12/12, cooked figs dated 12/4, pumpkin puree dated 12/12, and fig jam dated 12/5 throughout facility. CDI: Items voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cut tomatoes. PIC stated tomatoes were from 12/15. CDI: Tomatoes date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 breakfast bar items held on TPHC. Observed no procedures or time marked on hollandaise sauce held at room temperature. TPHC procedures provided today via email. REPEAT VIOLATION VERIFICATION REQUIRED |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on dinner menu. Observed sirloin, burger, and salmon with no asterisk on dinner menu, but items are offered undercooked. REPEAT VIOLATION VERIFICATION REQUIRED |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of blue liquid stored at bar. Bartender stated that it was windex. CDI: Product labeled. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility is ROPing more than what is approved. CDI: All items voluntarily discarded. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed ROP raw salmon, cooked pork, smoked chicken, cooked turkey, cooked leeks, and cranberry sauce. CDI: All items voluntarily discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site during inspection. VERIFICATION REQUIRED |
|
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 unlabeled squeeze bottles of oils on cook line. Observed unlabeled white granular. PIC stated that it was salt. CDI: Item labeled. |
|
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 food employees with unapproved jewelry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and lids overstacked with cup lips exposed at coffee station in breakfast area. CDI: Excess items removed and stored in cabinets protected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed smoker labeled "household use only" and "outdoor use only" stored under hood in kitchen. |