| 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 bartender rinse hands in sink but not wash. Observed employee wash hands and turn faucet off with hands. Use a barrier/protect hands from recontamination. Educated and PIC enforced. |
| 7 |
0 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grating limes with bare hands (zest is dried and used as a garnish in an alcoholic beverage). Immediately stopped and advised to wash hands and glove up. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed sink in men's restroom with no hot water. Return visit required to ensure compliance. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed numerous boxes of unwashed produce over ready to eat foods in walkin cooler. Chef agreed to rearrange. Return visit required to ensure compliance.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored in top drawer at bar (above bottled beverages). Relocated to bottom drawer. Observed cooked lobster tail stored next to raw fish. Relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee go into the walkin cooler without discarding gloves. She then came back out and continued handling the food she was chopping. Educated PIC and he enforced. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle at bar and 2 sani buckets in kitchen at 100ppm Quat or lower. Refilled all to 200ppm Quat. |
| 16 |
0 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed par-boiled eggs. These are for the 6 min egg that will not be reheated to 165F. Discontinue par-boiling OR ensure entire egg reaches 145F during the first cook. Chef agreed to discontinue process. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lamb ribs with a thick layer of fat stored in the walkin cooler from Sunday at 48F. Product was discarded. For future, the Chef will spread ribs out in a shallow metal pan in walkin cooler.
Observed bechamel sauce cooling in a plastic container in an ice bath then moved to the cooler. It had not been stirred and was cooling at a rate of .27 (should be .54). It was stirred and placed back in an ice bath. |
| 20 |
0 |
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 2 containers of diced sweet potatoes on cold top at 47F and 49F. Discarded. Keep metal lid in place when unit is not in use. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
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 tomato relish and cheek fat with dates of 2/6. Discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Brie and Humboldt Fog cheeses missing date marks. Dated with date opened. Observed half in half from 2 days ago unmarked at bar. Dated. |
| 27 |
1 |
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No |
No |
No |
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Facility has not been maintaining logs that are required per plan. Facility is not properly labeling ROPed foods -missing the 30 day discard date and temperature requirement.
Return visit required to ensure logs are complete and labels are correct.
3-502.11 Obtain a Variance for specialized processes.-Pf Jennifer Moore with DHHS sent a Variance approval form but did not include cooked foods under vacuum packaging. Plan submitted included cooked foods so Chef will follow up with Jennifer to see why they were not on the approval letter. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed whipped product that was 54F in plastic pint containers with lids in the walkin cooler. It had just been whipped, so the lids were removed for the product to chill properly. Observed lamb ribs in fat in walkin cooler from Sunday at 48F. Product was discarded. For future, the Chef will spread ribs out in a shallow metal pan in walkin cooler. Observed bechamel sauce cooling in a plastic container in an ice bath. It had not been stirred and was not cooling at the proper rate. Discussed proper ice baths, frequent stirring, metal pans, etc. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
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 without hair restraints. |