| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. Noted server put on glove to help plate / expo finish plates remember this requires a hand wash. CDI server did touch anything that requires a handwash CDI by education. Side work / expo is prep and needs hand washing and gloves as needed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): A handwashing sink may not be used for purposes other than hand washing. Noted baking hand sink to have a knife and have signs of debris. CDI by cleaning the sink and removing the knife.
6-301.11 Handwashing Cleanser, Availability (Pf): Each handwashing sink shall be provided with a supply of hand soap. The soap dispensor at baking hand sink would not dispense soap. CDI by moving a bottle of hand soap to the sink.
6-301.12 Hand Drying Provision (Pf): Each handwashing sink shall be provided with a hand drying provision, such as paper towels or a hand drying device. Hand sink by the salad station was out of paper towels. Inspector Will Verify in 10 Day. Per PIC they are out of papper towels. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P, C): Raw animal foods shall be stored according to their final cook temperatures and separate from RTE foods. Observed one case of raw whole muscle meat stored over a pan of short ribs in the walk-in cooler . CDI by PIC moving to a lower shelf. Improvement noted.
Food shall be stored in packages, covered containers, or wrappings. Noted a few items in the walk-in and freezer that needed to be covered. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. Noted Several items from (4/3 - 4/14) on the line (pasta, two open heavy creams, polenta, cooked beets, cooked turnups, cooked sunchokes, Bolognese, pickle mushrooms, fingerling potatoes. CDI by Voluntary discard. This is the third inspection that full points for datemarking have been taken. A Risk Control Plan will be Required for the 3 day Verification. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P): SANITIZING solutions shall not be stored in or dispensed from containers previously containing other chemicals. Noted lactic acid bottles being used to hold quat sanitizer. CDI by discarding the bottle. A new chemical company is taking over soon. Make sure all chemical not needed or used are move out of the kitchen / make sure they stay separated. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria (P): Before engaging in reduced oxygen packaging without a variance as specified under § 3-502.12, a permit holder shall submit a properly prepared HACCP plan to the Regulatory Authority. REDUCED OXYGEN PACKAGING method to PACKAGE
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is always:
(1) Labeled with the production time and date,
(2) Held at (41°F) or less during refrigerated storage, and
(3) Removed from its PACKAGE in the FOOD ESTABLISHMENT within
48 hours after PACKAGING.
Any and all other ROP can not be done until the HACCP is turned in and finalized.
Items found to be ROP for Sous Vide during / on future visits shall be discarded as pre 3-502.12 of the food code if found to not have a date and time on each one. .
Note several house ROP steaks in the freezer. CDI by Voluntary Discarding. Again make sure to go thru the whole freezer to discard all in House ROP packages. Inspector will Verify In 3 days. Per PIC these are items where done by the old chef still be found and are not being used.
REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination and at least 6in above the floor. Noted food on the floor in the freezer and in dry goods. Noted a few open boxes of food under ice drip in freezer. Repeat. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C):Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Noted employees that needed a beard net. Repeat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Cleaned equipment and utensils/ laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6in above the floor. Noted serving dishes on the floor in the back hallway and utensils in bins at the servers station and bins in the kitchen that were not all turned the same way. Repeat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in good repair. Make unit line (top & bottom right side) are not maintaining proper temperature today (ice build up). Bottom unit of steam out of order, 1 door glass unit by salad not working. Dish machine upstairs is broken and currently not in use (upstairs is scheduled for renovations). All items have a work order in. Repeat All items are coming down to the main kichen for cleaning. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to prevent an accumulation of debris, residue, soiling, etc. Cleaning is needed in the bottom of all units, upper and lower shelves throughout kitchen, shelved in walk-in. Repeat. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat: Plumbing systems shall be maintained in good repair. Repair the leak at the hand sink by the utensil storage. . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning needed underneath equipment and in hard to reach corners throughout facility (freezer, behind / under the main cookline). Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C): Lockers or other suitable facilities shall be provided for the orderly storage of employee's possessions. Noted phones, ear buds and other personal items in the line and on the dish washing prep top. Store these items down and away from prep tops. |