| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed an employee handle raw salmon and then change gloves to handle cooked foods and utensils without washing hands. CDI - Employee was educated and they rewashed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.14 Post a handwash sign at each handsink.
Observed ice dumped into the hand sink at the bar due to it being the only sink. CDI - Ice was removed and the sink will no longer be used as a dump sink. EHS recommends using a dump bucket for discarding ice and drinks. Observed missing hand wash sign at the bar. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 missing dates for two shellfish tags. Observed all tags stored out of chronological order. CDI - Tags older than 90 days were discarded and tags will now be kept in chronological order. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw oysters stored above beef and raw fish stored above vegetables in the walk-in cooler. CDI - Items were moved to the correct order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed food debris on the deli slicer stored as clean. CDI - Chef removed all parts to be washed. Improvements made from previous inspection. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Through conversation with the chef, he stated that chicken is par-cooked for large events. This process is not allowed without approval and records. CDI - Chef stated that par cooking will no longer be conducted. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 70 degree butter pads and a block of unsalted butter that is used for pastries. Labels read “Keep Refrigerated.” CDI - Items were voluntarily discarded. No points taken due to vast improvement from previous inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed corn with a date mark older than 7 days. Observed an open package of hot dogs with no date mark. CDI - Items were voluntarily discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed missing asterisks for several items on the menu that are cooked to order. CDI - Manager was able to correct and reprint menu’s during inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles of chemical without labels. CDI - Employee labeled during inspection. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed a large amount of reduced-oxygen packaged meats in the walk-in freezer with no records being kept for the approved HACCP plan. 30-day date marking stickers were missing for all products. Observed fish in ROP-K10 bags. Manager stated that fish is thawed before shrink wrapping. Fish that is shrink wrapped using K-10 bags must be frozen before, during and after the process. CDI - All items were voluntarily discarded or labeled as employee food for family meal. Head chef stated that they will no longer be shrink wrapping raw meats. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed several vacuum sealed packages of tuna with a label instructing them to cut open during thawing. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed flies in the kitchen. Observed a light gap at the bottom of the back door. Observed a large amount of flies and mosquitos due to standing water buckets and debris stored near the outside walk-in freezer. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee preparing food while wearing a watch. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed a cut avocado with sticker still attached. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
Observed a cup of tasting spoons with handles turned in different directions. Contamination could occur by touching the food-contact surface of the utensils. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed a small “household use only” cooler for sauces. Observed several cutting boards and prep cooler cutting boards with deep stains and cuts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a small leak in the faucet of the 3-compartment sink. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed a missing covered waste bin for the employee restroom. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed a large amount of debris, containers, pallets and other materials in the outside enclosed area. EHS observed these items creating harborage for pests. |