| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) ; Priority Foundation; [Repeat] Potatoes were observed in the drain of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education was given and sink was cleaned. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12; Priority Foundation; Several oyster tags were stored in box without a last used date. 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. CDI: education given. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11; Priority; In walk-in cooler, Raw wagyu steaks were stored above buttermilk and egg roll wrappers. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and in order of final cook temperature. CDI- Foods rearranged during inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A); Priority Foundation; [Repeat] Several metal pans and plates stored clean have debris on them. Knives being stored as clean were also observed with food debris present as well. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Placed in dish washing area to washed again. *This has been a repeat item on the last 4 inspections* |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A); Priority; [Repeat] Mac sauce cooling from last nights service in the front service line cooler was holding at 62F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sauce was voluntarily discarded by PIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Pork belly sous vide in the original packaging was observed without dates indicating when these items were cooked. Roasted garlic bulbs were also observed without dates. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- known dates were added. Future occurrences will result in immediate discard. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2); Priority Foundation; Caesar dressing made with raw eggs is not indicated on the menu as containing raw ingredients. 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. CDI- menu reprints are done monthly according to the PIC and will be done on the next reprint. A follow-up will be done on the next inspection. |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11; Priority Foundation; Facility is cooking pork belly under sous vide in its original packaging for a total of 24 hours. Provide the required information to obtain a variance to the regulatory authority. CDI- Education given and facility must stop this process until approval is given. Facility must also have a statement from the manufacturer stating that sous vide in the packaging is allowed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Cooling Methods: A large tightly covered container of mac sauce leftover from last nights service still holding above 41F as shown in above grid. Start Active Cooling methods for cooked TCS foods as soon as they cool to 135F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. CDI- sauce was voluntarily discarded by PIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A); Several tongs being stored as clean are being held in direct contact with the tubing of the portable air conditioners in the kitchen. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; [Repeat] Residue accumulation and food debris present inside of hot hold cabinet used for clean dishes, and shelving in the dry storage area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Cleaning needed of the wall under/behind dish area. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |