| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - Upon entering the kitchen observed numerous employees eating the staff meal just inside the kitchen. Observed open Red Bull can on prep surface next to utensils. Staff should be consuming food and beverages in designated areas and storing properly. All corrected during the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed bartender wash hands, turn handles off with bare hands, and wipe her hands on her clothes to dry. Informed bar manager and he had her comply with proper washing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed pastry chef handling fresh bread with bare hands. Stopped her. She washed her hands, donned gloves, and finished cutting the bread. The bread was then grilled to heat all touched areas to at least 165F. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce over containers of RTE products in walkin cooler. Chef began rearranging during the inspection. |
|
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 ice scoop being stored in a mounted ice holder and the scoop was submerged in water with debris floating in it. Scoop was immediately removed and taken to be washed in the dish machine. Alternate storage of scoop has been arranged. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Did not observe violation. Once service begins different types of butters (all made with unsalted butter) are brought out to soften and warm up. These butters have been labeled today for a 4 hour hold time. TPHC procedures must be in place before next inspection. |
|
21
|
1.50
|
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 carrot dressing, XO sauce, butter, feta, tomato salsa, and arugula with date marks on or before 8/31. Discarded all voluntarily. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 items out of temperature in prep units due to not being cooled prior to putting in the prep unit. Moved all items to the walkin cooler to rapidly chill to 41F. Items included lettuce, cabbage, crab meat, tuna, different types of butter. All items were at 41F or nearing 41F by the end of the inspection. They had not been out of temperature for more than 2 hours. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sani buckets with towels at 100ppm Quat. Refilled to proper levels. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.17 Wood, Use Limitation, 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Traditional wood bowl is being used for sushi rice making. There is a seam that cannot be adequately cleaned and the bowl is absorbant so it cannot be adequately washed, rinsed, and sanitized. Facility has agreed to move back to a Lexan container to make sushi rice. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed small leak under prewash bay on dish machine. Repair. |