| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then dry them with a cloth that he had been using for several other tasks. CDI: Employee asked to rewash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to don gloves with no handwash. CDI: Employee directed to wash hands. . |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stored in handwashing sink. CDI: Utensils relocated to prep sink. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee move from dirty dishes to clean dishes with no glove change or handwash. CDI: Employee was directed by PIC to change gloves and wash hands between dirty and clean dishes. l |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on several pans stored as clean. Observed plastic wrap still on pans stored as clean. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed microgreens on the line stored at room temperature. Observed employees prepping chicken with entire sheet rack out at room temperature. Employee had only completed 2 sheet pans in the first 45minutes of the inspection. Remaining sheet pans of chicken were holding at 60F. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed duck confit and roasted corn date marked 10/9-10/15 in cooler drawers. CDI: Items voluntarily discarded. REPEAT VIOLATION. SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTIONS. |
| 23 |
0 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
Yes |
No |
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisked consumer advisory statement to be unclear. CDI: Statement properly asterisked. Observed fresh fish asterisked. Through discussion, PIC stated that the fresh fish is not undercooked. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar and some in kitchen. PIC advised to contact ecolab. REPEAT VIOLATION |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
Yes |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head coverings preparing food in the kitchen. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in quat sanitzer below 200ppm. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop down in panko. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. REPEAT VIOLATION |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
Yes |
No |
No |
4-502.11(A) Maintain utensils in good repair. Observed several lids damaged throughout facility. CDI: Lids discarded. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gray build up on shelving in walk in. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on shelf above food prep sinks. REPEAT VIOLATION |