| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wipe nose and then proceed to food prep without washing hands prior. Observed one employee wash hands and then used same washed hands to turn off faucet without protective restraints. Several employees were leaving prep areas to engage in other activities and then returned to doing food prep with same gloved hands without hand washing or glove changing in between. CDI- PIC coached staff about hand washing during the course of the inspection and hands were washed periodically. - 2 points. |
| 12 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
No |
No |
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed invoices for certain fish/tuna onsite but not all that were served. Also observed parasite destruction letters provided with 2017 and 2016 dates. PIC was able to get the provider to send an updated parasite destruction letter but still lacked a parasite destruction letter that covers all raw fish being served. The parasite destruction only covered trout and salmon. Facility is missing info on Red tuna. Will return in 10 days to ensure that provider is providing detailed parasite destructions for all raw/undercooked fish being served. -1 point. VR |
| 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 above ready to eats foods in the walk in cooler. CDI- foods were rearranged as needed.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several employees with gloved hands switching task while food prepping without washing hands or changing gloves in between. CDI- gloves were changed and hands were washed. -1.5 points. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Interior chute of ice machine contained pink and black mold growth. Slicer stored near oven station in back prep area contained old food debris along the interior of the blade. CDI- ice machine and slicer was cleaned during the course of the inspection. -1.5 points. |
| 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 Raw packaged tuna and steak located in refrigerator drawers along prep line were cold hold holding above 45 degrees. CDI these foods were moved to the walk in cooler to cool. -1.5 points. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Blanched broccoli, asparagus and other plant food stored in refrig. drawers along the make line lacked date labels. CDI- dates were added to foods in the prep area before the inspection concluded. -1.5 points. |
| 23 |
0 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed undercooked salmon and undercooked burgers being offered on the kids menu. Kids menu are not allowed to contain any undercooked items other than whole muscle intact foods such as steaks etc. Will return in 10 days to ensure that the kids menu has been adjusted. -1 point. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
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 Cooling was being done on sheet pans but still in dense amounts. Allow spreading for more shallow cooling for better cooling results. Observed cold -slaw cooling while being fully wrapped. CDI- foods were spread, PIC was educated and holes were poked in the plastic wrapping for better airflow. 0 points. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cooling asparagus was being stored under dripping condensation in freezer unit. Cooling sauces along high volume prep area were exposed while cooling. Facility does food prep and utensil storage along the splash zone area of the hand sink near front prep area. Pickle buckets and other boxed foods products were being stored on the floor in the walk in cooler. Also observed ice pitchers stored on outside bar area with no lids. Cover ice pitcher. Elevate foods off the floor. Ensure that foods are not exposed to any splash or possible contamination. -1 point. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
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 food employee prepping foods with watch on REPEAT -.5 points |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths being stored on prep surfaces. -0.5 points.
General Comment** Observed several employees carrying towels. These towels were used for drying dishes and wiping surfaces. Refrain employees from using towels in the manner that they are being used. Towels are vehicles for cross contamination. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying cleaned dishes with towels before placing in clean dish storage. -.5 points. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Remove rusted shelving in refrigeration throughout. All equipment shall be smooth and easily cleanable.
4-205.10 Food Equipment, Certification and Classification - C Observed domestic freezer near 3 comp sink. Equipment used shall be approved or certified (ANSI UL etc.) 1 points. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
Yes |
5-203.14 Backflow Prevention Device, When Required - P Can wash/mop sink is lacking a backflow prevent. Facility has a hose connection which does not allow for a proper air gap. Can wash/mop sink is to be equipped with either an air gap or back flow preventer. VR will return in 10 days to verify that the backflow preventer has been installed. 0 points. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.15 Cleaning Maintenance Tools, Preventing Contamination - C Remove pulled water on the floor throughout.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged walling and flooring throughout. Observed peeling paint near can wash area and pitted floors in food prep area.
General Comment: Refrain from storing boxed or un-boxed single service articles near compactor area. Single service articles are to be stored in areas that prevents contamination. |