| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 The Person in Charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code.
* Several priority and priority foundation violations observed during inspection. Employees were unsure of final cook temperatures, reheat for holding, and cooling parameters. CDI- conversation had with PIC about requirements. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
* CFPM shall be present at all times when food is being worked with. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
* Handwash sink upstairs near ice machine is being used for storage. CDI- PIC removed items from sink. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-304.11 - Food Contact with Equipment and Utensils: Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. P
* Several containers in prep units and reach-in units were left uncovered. Items shall be covered when not actively cooling or actively being used. CDI- items were covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602. 12 (B) - Cooking and Baking Equipment: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
* Microwave on expo line had splattered debris build-up. Microwave needs to be detailed at least once every 24 hours.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P
* Dishes were being actively washed and sanitizer was at 0 ppm. CDI- Three compartment sink 3rd compartment was setup to sanitize equipment. Conversation had with PIC that chlorine sanitizer has to read 50-200 ppm, and have at least 10 seconds of contact time. Verification will be in 3 days.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
* Piercer to can opener was visibly dirty. CDI- item was placed in dish area to be cleaned. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 mozzarella and several different types of cut leafy greens that were not date marked. Conversation had with PIC that these items are TCS foods and shall be date marked for a maximum discard date of 7 days. CDI- items were date marked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 - Restriction and Storage: Medicines that are in a food service establishment for the employee use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles P
* Observed medicine stored on shelf above prep table. This is not an approved area for storing medicines. CDI- item was moved to an approved area.
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
* Chemicals are being stored on shelf above three compartment sink on sanitizer side. Conversation had with PIC about approved areas to store chemicals. CDI- employee assigned to move chemicals to an approved area. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
* Observed several containers of spices and liquids that were not labeled. Conversation had with PIC on labeling containers or using a color coding system. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 - Washing Fruits and Vegetables: Raw fruit and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, cooked, served, or offered for human consumption in ready to eat form.
* Observed employee cutting produce without washing items first. CDI- produce was washed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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 bulk spice containers with ramekins being used as scoops and being left in the food. CDI- PIC removed items. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
* Observed plates stored on lower shelf on expo line that had splatter build-up. Cleaned equipment and utensils need to be protected from contamination while in storage (REPEAT).
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
* Observed dishes that were wet stacked. Equipment and utensils shall completely air dry prior to stacking. Cloths cannot be used to dry dishes. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 - Single-Service and Single-Use Articles, Use Limitation: Single-use and single-service articles may not be reused.
* Single-use ramekins are being re-used as scoops in containers. CDI- ramekins were voluntarily thrown away. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
* Gasket to tall one door reach-in refrigerator is busted. This needs to be replaced.
4-501.13 - Microwave Ovens: Microwave ovens shall be maintained in good repair.
* Microwave on expo line is rusted on the inside. Item either needs to be repaired or replaced so that it is easily cleanable.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
* Dishwasher is not sanitizing dishes. Dishwasher may need to be serviced. Drawer to sauté prep unit has fallen off the tracks. This needs to be repaired.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and be certified or classified for sanitation by an ANSI-accredited certification program.
* A food container is being used to hold up plumbing for the produce wash sink. Food containers are not approved for this use, and makes the floor difficult to clean. Replace food containers with approved equipment. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.16 - Warewashing Sinks, Use Limitation: A warewashing sink may not be used for handwashing.
* Observed employee using three compartment sink as a handwashing sinks. Conversation had with employee that this is not approved and that the handwash sink has to be used.
4-603.15 - Washing, Procedures for Alternative Manual Warewashing Equipment: If washing in sink compartments or a warewashing machine is impractical such as when the equipment is fixed or the utensils are too large, washing shall be done by using alternative manual warewashing equipment.
* PIC stated that sanitizer boards are just being sanitized. Conversation had with PIC that items that are food contact shall be washed, rinsed and sanitized. Alternative cleaning procedures were discussed with PIC for items that are too big for the dishwasher and the three compartment sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
* Fish prep unit needs inside cavity detailed due to water and debris build-up. All preps units need to be detailed around the top backside where the lid touches, outside the units, and the inside cavity. Small black wired cart near sauté need to be detailed. All gaskets need to be detailed throughout all cold holding equipment. Lowboy drawers on sauté line need to be detailed along with the inside cavity. All shelving throughout kitchen need to be detailed. All containers holding spices and utensils need to be detailed. All cooking equipment on expo line need to be detailed. |
|
52
|
2
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-403.11 - Approved Sewage Disposal System: Sewage shall be disposed through a public sewage treatment plant or an approved individual sewage disposal system. P
* Establishment is approved for 75 seats. Currently between both floors there are 22 bar seats and 154 restaurant seats. Remove extra seating. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
* Floors under all equipment in kitchen need to be detailed. There is grease, food, and other debris build-up in this area.
6-501.11 - Repairing: 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 holes in FRP paneling around dish pit area. These need to be repaired so that the area is smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
* Observed tobacco product being stored on clean dish rack. This is not an approved area. CDI- item was thrown away. |