| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at main kitchen handsink upon entering facility. CDI: Paper towels provided. REPEAT. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
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. REPEAT. Verification required within 10 days of inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw pork in walk in cooler. CDI - Reorganized.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed, RTE produce in walk in cooler. CDI - Reorganized.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed Batters containing raw eggs stored above ready to eat foods in walk in cooler. CDI - Items relocated. |
|
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 potato tortillas not meeting cooling parameters - see temp chart. CDI - Placed in walk in cooler and uncovered to cool. REPEAT. *Points kept at half due to continuing improvement and only one item out of compliance today* |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken stock, chorizo, pork belly, and Other TCS foods holding above 41F in prep unit. Prep unit was not on due to breaker switch. CDI - All TCS items discarded. Breaker fixed and unit holding at 37F before placing TCS products back inside. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 pepper glaze (3/15), empanada sauce (3/11), duck confit (3/8), apricot glaze (3/2), and pepper aoili (3/11) out of time/temperature window. CDI - All 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 two containers of duck sauce at make line without date marks. CDI - 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 kale salad in need of consumer advisory due to raw eggs used in dressing (citrus vinaigrette). CDI - Revised and printed all new menus immediately. REPEAT. *Zero points; steak items all correct from last inspection* |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without label. CDI - Properly labeled. REPEAT. *Points kept at half due to only one bottle without label* |
|
31
|
1
|
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 potato tortillas cooling with plastic tightly covering both plates. CDI - Uncovered to allow efficient cooling. REPEAT. |
|
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 air filters on outside of both ice machines in need of cleaning. Increase cleaning frequency. |