| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart stored blocking coffee area handsink at beginning of inspection. CDI: Cart relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed parcooked chicken stored over raw ground beef. CDI: Chicken was voluntarily discarded (see #16).
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lobster tails and raw, stuffed oysters stored over ready to eat items. CDI: Items rearranged. |
|
16
|
1.50
|
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 par cooked chicken breasts and parcooked airline chicken in cooler drawers and walk in cooler. CDI: Product was voluntarily discarded. EHS discussed with PIC about parcooking requirements and PIC has decided not to pursue this. |
|
18
|
0
|
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 41F. -P Observed polenta cooling in walk in at a rate of .35F/min in during first cooling parameter. CDI: Items stirred. EHS suggested that items be placed into more pans due to the density of the product. |
|
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 salsa verde from 12/5, campo cheese from 12/8, grilled squash from 11/24, milk from 12/8, queso from 11/28, and beets from 11/28 throughout facility. CDI: All items except queso voluntarily discarded. Queso was frozen and no PFF date was added. PFF date was added to product. Observed cooked carrots on the line with a date mark of today when it was unknown what day the batch of carrots in the walk in that it came from was cooked. CDI: Carrots voluntarily discarded. REPEAT VIOLATION
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 roasted cauliflower, couscous, cooked carrots, and milk with no dates throughout facility. CDI: Items voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 items held on TPHC on the kitchen hot line or for the blue cheese olives at the bar. Observed no time marked on items held on TPHC. CDI: Items voluntarily discarded. TPHC procedures written during inspection. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
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 written disclosure on menus. Observed no asterisks for salmon, steak, and eggs served raw or undercooked on menus. CDI: Disclosure written and asterisks added to items and new menus were uploaded within 15 min (QR menus only in faciltiy). REPEAT VIOLATION Previous violation corrected. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed several bottles of chemicals stored on handsinks throughout facility. Observed milk steamer cleaner stored over coffee packets in cabinet. CDI: Chemicals relocated to proper storage areas.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemicals throughout facility. CDI: Chemicals labeled. |
|
31
|
0
|
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 large batch of polenta split into 3 hotel pans for cooling. Product was still in a deep pan for the density of the product. CDI: Items stirred. To cool more rapidly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean throughout dish area. CDI: Items separated for air drying. REPEAT VIOLATION Additional air drying space may be required. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in drawers where silverware is stored. Observed ice scoop holder with pink microbial growth in it. CDI: Holder was washed, rinsed, and sanitized. |