| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 some debris/buildup on slicer. It was immediately broken down and cleaned during the inspection. CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna in plastic container stacked on top of another container in the top of the flip top prep unit at 50F. It was voluntarily discarded. Discussed discontinuing stacking plastic containers in the top of the unit.
Observed small reachin cooler at beverage station with milk at 45F. The breaker had tripped. It was reset and unit began cooling down immediately.
CDI. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 3 opened milk jugs without date marks. All were opened within the last 7 days. They will be date marked from here on out.
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 multiple items being held beyond 7 days including lobster salad, roasted squash, butter beans, carrot hummus, hummus. All were voluntarily discarded. |
|
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 Consumer advisory is missing the disclosure at the bottom of the menu and the reminder wording is incorrect. Should state:
* Item may be served undercooked/raw (or something similar to this). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Also, remove the asterisk from the Kid’s cheeseburger. You cannot undercook this item for children. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed sushi rice sitting at room temperature. It had been acidified for preservation. Sushi rice was discarded and staff will move to TPHC (time) in lieu of temperature for their Poke bowls. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed sushi rice sitting at room temperature. It had been acidified for preservation. Sushi rice was discarded and staff will move to TPHC (time) in lieu of temperature for their Poke bowls. |
|
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 bar utensils stored in soda water. Discontinue storing in water. They must be in a clean, dry place or in the “dipper well”. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
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 single service items stored on the floor in dry storage. More shelving is needed for this space to move everything off the floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kits were on site. Obtain chlorine and Quat test strips. Verification required. |