| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11; Core; Employee open personal beverage sitting up on active prep counter with and above open food items. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverage moved. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-203.11; Priority Foundation; Required handwashing sink in the dish room is taped off as out-of-order. Handwashing sink by middle prep hall also out of order. At least 1 HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas specified under § 5-204.11, and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided. VR- VERIFICATION REQUIRED. Repair the dishroom and middle prep handwashing sinks and place back into service within 10 days. Staff to use the remaining handwashing sink at the end of the main prep line until the other two are repaired. REHS will return to verify correction completed. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12; Priority Foundation; Several Shellstock tags are lacking added date of when last oyster/clam/mussel used. Tag storage is overloaded. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC to start recording required use dates on the tags. Recommend including year on the tag and thinning out older tags that are well past the 90 day hold requirement. (Some facilities keep tags for 1 year and purge monthly). |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Tray of cooked potato cubes sitting out on mini speed rack at 51F. When asked, PIC stated the blanched potato cubes use TPHC but no tracking in place and unable to find Written Methods. Potato cubes cooked earlier today in tall cooler they pull from are not down to 41F yet, so that pan of potato cubes likely also did not start at the required 41F and less before placing the product on TPHC. Heat-treated pickled beans sitting out on counter at 48F. In the end corner prep unit, heat-treated pickled radishes holding at 44F, sour cream at 43F. Pan of anchovies mixture sitting out on counter at 54F. Charcuteriie ham and several hard cheeses sitting out on counter. PIC did not have any documentation from manufacturer stating these items may be left out of temperature control. In the main prep unit, cooked peppers holding at 48F. PIC did not know why off temperature. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have the prep end corner unit serviced and temperatures reduced so able to maintain TCS foods at 41F and less. Please obtain letter/email from suppliers verifying that the aged charcuterrie ham and which specific cheeses are ok to sit out without temperature control. [REPEAT] |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Disposition: In front low server cold-hold unit, opened containers of milk and heavy cream lacking dates. When asked, PIC found milk opened yesterday and cream opened Saturday. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known dates added during inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Labeling missing on multiple squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; A few live flies and fruit flies observed in the kitchen and guest areas. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11; Core; Food employee observed wearing watch while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC directed food handler to remove watch and rewash hands. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12; Core; A couple pairs of tongs hung on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Tongs moved during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(A), (B) and (D); Core; Multiple pans stored as clean observed stacked wet. Stack of mixing bowls and multiple sauce pans stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. Invert or cover the bowls and pans. [REPEAT] |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.11; Priority Foundation; A few plastic food storage containers stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and Free of sharp internal angles, corners, and crevices. CDI- Damaged containers voluntarily discarded by PIC during inspection.
4-501.11; Core; Walk-in cooler door self-seal mechanism is not working to finish closing the door, and door keeps popping open. PIC stated a new door gasket was installed recently. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Repair/Replace these items.
4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT] |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Ice scoop holder with black residue accumulation. Speed racks and low shelves with debris/residue accumulation. Large plastic pans stored as clean with debris accumulation along the handles and outer rims. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Ice scoops and holder returned for cleaning during inspection. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT] |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18; Core; In mens restroom, urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
6-501.11; Core; Wall corner guard missing by the end corner prep unit. PHYSICAL FACILITIES shall be maintained in good repair. Replace the wall corner guard. |