| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat shrimp in the walk in cooler. Observed raw salmon stored behind ready to eat food in the cooler drawer at the grill. Observed raw eggs stored behind pasteurized eggs in the prep top cooler. CDI: Items reorganized.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat hashbrowns and ready to eat mashed avocados. VERIFICATION REQUIRED |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and robot coupe stored as clean with loose food debris on them. PIC stated that items are clean. CDI: Items were cleaned. Items are stored where food and plates are passed over through an expo window. Consider covering clean items or re-arranging to prevent food debris from contaminating clean equipment. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken sausage hot holding at 115F in hot box. CDI: Product was rapidly reheated to 165F. All other hot items were in compliance today. |
|
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 Observed several items throughout facility with no date mark including but not limited to portioned tofu, cooked shrimp, sliced ham, chub ham, Almond milk, and coconut milk. CDI: Items were date marked with date they were opened/prepped. Observed asparagus mix with today’s date when the mushrooms and onions in the mix were cooked yesterday. Observed roasted carrots, roasted Brussel sprouts, and blanched garlic all with today’s date when chef stated she did not when garlic was done and the others were done Monday. CDI: Garlic was voluntarily discarded. Carrots and brussel sprouts were labeled with date of prep (Monday). Observed house-made onion jam from 7/17 in the cooler drawer, Chile verde base from 7/24 in the cooler drawer, pulled pork from 7/23 in the reach in. CDI: Items voluntarily discarded. Observed Chile verde base in reach in date marked for 8/4 when it came from a pan date marked 8/1. CDI: Product dated 8/1. EHS and PIC discussed date marking and that shelf life of items cannot be extended because they’ve been portioned from a larger batch. |
|
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 time written on butter portions on counter. PIC stated that butter comes in unsalted. CDI: time written on pan for when it was pulled from cold holding. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on the “Bella! Bella! Benny” which contains a poached egg. VERIFICATION REQUIRED. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 throughout cooking line. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on the line with 50ppm quat sanitizer. CDI: Bucket was refilled to proper concentration. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of tongs stored down in spinach at front prep line. CDI: Tongs removed from spinach. |
|
42
|
1
|
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 pans stored as clean. Observed employee towel drying dishes. CDI: Employee was directed to let all dishes air dry. REPEAT VIOLATION |