| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 shellstock tags were disorganized/not in order. Observed no shellstock tags for some pre-shucked oysters that are done in-house. VERIFICATION REQUIRED |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat/washed greens. CDI: Items reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed branzino that was butchered just before EHS arrived, per PIC, cooling at a rate of .03F/min. With adjusted cooling rate, product should have cooled at .058F/min. CDI: Branzino fish were spread out onto sheet trays for rapid cooling. |
|
21
|
0
|
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 TCS Cancan sauce from 8/25 in the walk in. CDI: Product was voluntarily discarded. Observed cooked onions for cocktails at the bar with a date mark of 8/20. CDI: Product was voluntarily discarded. Overall facility has an excellent date marking system and all other items were properly date marked. |
|
31
|
0.50
|
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 branzino fish cooling in several pans that were tightly wrapped. CDI: Fish moved to sheet pans and rapidly cooled. REPEAT VIOLATION Hot cooling methods have improved. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 employee bags, jackets, and umbrella stored on rack above bagged flour. CDI: Employee items were moved. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee bags, jackets, and umbrella stored on rack above linens. Observed employee medication stored on shelf above plates for food. Observed employee phone stored above prep area. CDI: Employee items were moved. |
|
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 two gaskets on cooler drawers at the grill/sauté station that are melted and damaged. PIC stated that they’ve made an appointment with someone to come and replace the gaskets. |
|
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 interior of cooler drawers near grill/sauté station with heavy food debris/build up. Observed ice scoop holder with pink and black build up. CDI: Cooler cleaned and ice scoops and holder were taken to the dish area and washed. |
|
53
|
0.50
|
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 floor tile along front of main grill line is broken and cracked in many places.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on ceiling tiles and vent covered throughout basement kitchen. |