| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items. CDI: Items reorganized. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 short rib, wings, Boursin cheese, arugula, or cooked sweet potatoes. CDI: Products were from yesterday or Tuesday and most were portions from larger batches that had a date mark.
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 empanadas with a date mark from 5/18. CDI: Empanadas voluntarily discarded. REPEAT VIOLATION |
|
23
|
0
|
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 disclosure written at bottom where asterisk denoted consumer advisory. Observed several protein items asterisked that are always served fully cooked and cannot be undercooked due to preparation. CDI: PIC changed menu during inspection to reflect correct consumer advisory wording and denoted items. |
|
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 no label on a green chemical in a spray bottle and an incorrect label on another chemical in a spray bottle. CDI: Chemicals were properly labeled. |
|
35
|
2
|
Food properly labeled: original container |
No |
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 squeeze bottles and one container with white granular with no labels. REPEAT VIOLATION |
|
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 several wet stacked items stored as clean near the dish area. CDI: Items separated for air drying. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on side of alto sham oven in kitchen. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink at the bar only has hot water at 132F, making it a burn hazard to properly wash hands. CDI: Plumbing system corrected and handsink functioning properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on and around AC vent covers. Ensure more frequent cleaning. |