| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed one severely dented can in dry storage. CDI - Item was voluntarily discarded. |
|
15
|
0
|
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
Observed raw fish stored above peppers in a low boy with holes between the trays. CDI - Peppers were moved to a reach-in cooler. |
|
23
|
1.50
|
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).
Observed missing date marks for several trays of food on speed racks in the walk-in cooler. Chef stated that they were prepared yesterday. Observed missing date marks for an open gallon of milk at the servers station. CDI - Items were dated for the day they were opened. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no health policy for all items kept on 4-hour TPHC. Observed missing time stickers for all items. CDI - Chef stated that all items were prepared or brought out of temperature control at 10am. Stickers for this starting time were placed on the items. EHS provided a TPHC policy during review. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage.
Observed active Sous Vide process for prime rib. Chef stated that these are vacuum sealed and cooked for 12-16 hours at 130 degrees. It is then removed for service. CDI - Date and time sticker were added to the product for when it was vacuum seal. An alternative method would be to Sous Vide the product in an unsealed bag clipped to the edge of the Sous Vide machine. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed two large bins of flour without labels. |
|
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. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed a bucket of sanitizer stored on a shelf above hot holding items. CDI - Item was removed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a scoop without a handle stored inside of a large bin of flour. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed several wet-stacked dishes. |
|
47
|
0.50
|
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.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed a “house hold use only” Vacuum sealer used for Souse Vide. Observed missing caulk for the center kitchen hand sink and the pre-rinse drain board on the right side of the dish machine. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed open dumpster doors and a missing drain plug for the recycling dumpster. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed an employee phone stored on top of a spice rack above a prep surface. |