| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P:
Observed Send Sick Employees Home Now poster and Decision Tree posted. No Employee Health Policy posted. CDI- sent PIC EHP Training Document for use. |
|
6
|
0
|
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 employee in dish pit handle soiled utensils then handle clean with no handwash. CDI- utensils soiled by employee run back thru dish machine. Hands washed. Discussion. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed ice in bar handsink. Do not use handsinks as dump sinks. CDI- sink cleared and cleaned.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No means of drying hands at bar handsink. CDI- disposable towels provided. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P: Observed mushrooms from Urban Gourmet with no spore source letter. CDI- letter received via email during inspection. |
|
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 tags for clams, mussels, and oysters retained but lacking written date when quantity was sold or discarded. Verification within 10 days. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Romescu cooling in dense volume had an 8 degree F change in 55 minutes. Blanched Brussels sprouts showed 20 degree F temperature change in 70 minutes. |
|
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: Found containers of various stocks at cook line holding under 135 F. CDI- All stocks reheated to above 171 F on stove top. |
|
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: Found three large volumes of chicken stock dated 2/2. Found other large volumes of pork stock with no date mark. CDI- all stocks voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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: Found mushrooms cooling in holding equipment at 54 F. CDI- mushrooms spread on plate and transferred to walk-in cooler. Peppers 56 F tightly covered and cooling in walk-in. CDI- vented. Empanada mix tightly covered in dense volume at 47 F. CDI- spread on sheet tray to cool in walk-in. Brussels sprouts cooling at a rate of 20 degrees F per hour. Romesue cooling at a rate of 8 degrees F per hour. A rate of 32 degrees F per hour or better is required for proper cooling. CDI- Romescue moved to ice bath and Brussels sprouts drained of oil and placed in ice. |