| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without paper towels. Machine was stocked during the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3 compartment sink was registering 0ppm so all sanitizer buckets were out of compliance. Container was changed and sanitizer read 200ppm. All buckets were refilled with this. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one prep unit holding foods such as lettuce, tomatoes, salami above 41F. Unit was packed full and some of the items in the unit such as sliced tomatoes and cooked onions had not been properly cooled. So, unit appeared to be struggling. Items were moved to the walkin cooler to rapidly chill back down to 41F. They were coming down in temperature (42,44F) when checked at end of inspection. PIC will monitor unit and adjust methods. Return visit required. |
|
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 Roasted garlic and an oil made with roasted peaches were dated beyond 7 days. Discarded during inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 No procedures on site for TPHC items (numerous items throughout kitchen). Oil with roasted peaches must be on TPHC if left at room temperature. Placed on time during inspection. Facility was just setting up for dinner service upon arrival. Procedures must be on site for all TPHC items. TPHC procedure template emailed to PIC. |
|
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 Disclosure is missing at the bottom of the menu. Something like “cooked to order” needs to be added after the asterisk. Return visit required within 10 days to ensure in compliance. |
|
31
|
0.50
|
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 numerous foods throughout that had been placed in containers before they finished their cooling process on sheet pans - Potatoes, broccoli rab, sliced tomatoes, roasted onion, roasted garlic, salsa verde, roasted radicchio, all types of pestos. All made within the last hour for dinner service. They were broken down onto sheet trays/shallow pans and cooled on speed rack. They were all coming down (41-44F) at the end of the inspection. New employees will be retrained on proper technique. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer was below 0ppm in buckets due to 3 comp sink sanitizer not dispensing properly. Corrected during inspection. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 utensils in water on prep surface. Container was moved to the griddle to heat water above 135F. |