| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no documentation of this training, logs or other verification of employee health training that takes place prior to employees coming to work here from NY franchise accessible at this location. EHS advised PIC that proof has to be obtained for this training or in-house re-training shall take place to ensure employee awareness of when to restrict or exclude for foodborne illness. VR no later than 09/04/2021 to ensure all employees have been trained and that training can be verified. -1.5- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw chicken stored directly above RTE chicken in prep unit in cook line. CDI - PIC moved this item during inspection. -0- |
|
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 consumer advisory on menu without a disclosure statement. PIC stated this is an educational section for customers but no items are served undercooked or raw in this facility. CDI - PIC advised PIC that consumer advisory is used to educated customers before eating any item served here raw or undercooked. Remove this advisory if there are no items served raw or undercooked. |
|
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 tightly wrapped cooked broccoli and over stacked tightly wrapped cooked eggs cooling in walk in cooler from 9:30A. CDI - Wrapping loosened. PIC voluntarily discarded cooked eggs. REPEAT |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility and additional insect over 3-comp sink in kitchen. REPEAT -2- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned drinks stored under sink drain in bar. -1- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth stored between uses on prep unit cutting board. Keep soiled wiping cloths as stated above. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 bowls used to scoop chili sauce and cut radishes in water in walk in cooler. Use a scoop with a handle to prevent contact with food.
Observed rice paddle stored in water below 135F. PIC stated the water was above 135F this morning when container filled. EHS advised PIC that water shall maintain this temperature and advised metal container with paddle may be held on stove to ensure correct temperature. REPEAT -.5- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic small storage containers near 3-comp sink on drying shelf. EHS advised PIC that these containers need to be air dried before stacking. REPEAT -.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed exposed paper napkins stored on counter by register exposed to customer coughs and sneezes and other potential contamination. EHS advised PIC to move these to a place where there is protection against cross contamination. PIC moved these to space behind bar. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed buildup in wash and sanitize solutions in-use in the 3-comp sink. EHS advised PIC to clean 3-comp sink and then refill with clean solution before resuming warewashing. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulking at baseboard cove moulding that is not smooth and easily cleanable and some duct tape holding lower sections of FRP board together. REPEAT 0.50 |