| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee with open personal sushi food on prep surface while food was being prepared. CDI: Sushi was voluntarily discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at main kitchen handsink. CDI: Papertowels provided. |
|
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 dates on clam and mussel tags for when last part of the batch was sold. VERIFICATION REQUIRED |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed hanger steak portion that did not reach a final cook temp in the middle of the product. There is no box for the product and the invoice does not indicate if product is whole muscle, in-tact beef. CDI: Product was voluntarily discarded. EHS will follow up to determine if meat is whole muscle or if product process must change. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed sofrito sauce still cooling in walk in cooler above 41F. Observed same sauce was placed on the line and was above 41F as well. CDI: All sofrito was voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection as only one item was improperly cooled today. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spreadable chorizo and broccolini in prep tops above 41F. Products were overstacked. CDI: Chorizo rapidly cooled in walk in to 41F. Broccolini was split into two pans and rapidly cooled to 41F. All other items in facility were at or below 41F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 sheep cheese, cut watermelon, garlic aioli, hummus, or spreadable chorizo. CDI: Items labeled.
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 olives with garlic in oil (8/31), hard boiled eggs (8/13), potato tortilla oil (8/31), vegetable stock (8/23), caponata (8/31), and a cooked pepper oil (8/7) in coolers from more than 7 days ago. CDI: All items voluntarily discarded. |
|
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 consumer advisory for items with undercooked steak in them. CDI: Items asterisked and new menus printed. |
|
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 bottle with chemical. Chemical was not able to be identified. CDI: Bottle was emptied, washed, and refilled with sanitizer.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach solution to be bleaching out test strip. CDI: Employee emptied bottle, refilled with water and then bleach solution was 200ppm. |
|
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 Observed sofrito from yesterday in deep, covered container. CDI: Product was voluntarily discarded. Observed shrimp cooling in prep top. CDI: Shrimp was iced and placed in walk in cooler to cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with hair down and no hair restraint. By end of inspection employee had tied hair back but still did not have a hat, visor, or hair net. |
|
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 containers throughout dish area stored as clean. CDI: Items were separated for air drying. |
|
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 gaskets on refrigerators throughout facility with large tears in need of replacing. PIC stated that gaskets have been Estimated/quoted, and will be ordered within 2 weeks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing corner guards in some areas of kitchen. |