| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of managerial control throughout kitchen as evidenced by poor handwashing, improper cold holding, improper hot holding, lack of knowledge of employee health policy, date marking issues, TPHC problems, handsink use problems, handwashing/glove change issues, and employee item storage. |
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, several employees were unable to provide food borne illnesses and symptoms that they should not come to work with. One employee was able to name all illnesses. CDI: Spanish employee health policy sticker provided during inspection today. Link to english version provided in email with inspection. Facility does have employee health policy in place and go over it at hire. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep top in back kitchen, and on front line. CDI: Drinks relocated. |
| 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 turn off faucet with barehands. CDI: Employee educated, rewashed hands and performed proper handwashing throughout rest of inspection.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle dirty dishes and then change gloves but not wash hands before donning gloves. CDI: Employee directed to wash hands by EHS. Employee washed hands and donned new gloves. |
| 8 |
1 |
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 drink dumped in handsink at 3-comp sink. Observed large amount of ice in handsink at bar. CDI: Sinks cleaned. Employees educated by PIC to only use handsink for handwashing. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee load dirty dishes and then move to and handle clean dishes. CDI: Dishes moved to dirty drain board to be re-washed. Employee changed gloves, washed hands, and was educated on proper glove use/ not cross contaminating dishes. REPEAT VIOLATION
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored behind ready to eat crab in cooler drawer at steak station. Observed raw tuna stored behind ready to eat shrimp in cooler drawer at oyster station. CDI: Products rearranged. |
| 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 41F. -P Observed baked potatoes cooling at a rate of .23F/min, and then .025F/min. CDI: Potatoes split open and spread out. Observed au poivre sauce cooling in ice at a rate of 0F/min. CDI: Product stirred frequently and rate increased to .55F/min. Observed cheese sauce at 2 hours after cooling began, above 70F. CDI: Cheese sauce stirred, and placed uncovered in reach in freezer. Product was below 70F within 10 min.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed crab cooling in cooler drawer at rate of .05F/min. CDI: All product used within 4 hours from preparation. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in bowls held hot in salamander below 135F. CDI: Potatoes rapidly reheated. REPEAT VIOLATION Some improvement from previous inspection. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, spinach, carrots, tapenade, and chopped beef in prep top units above 41F, some over 45F. CDI: Products used within 4 hours (most by end of inspection). See #31. Observed remoulade and buttermilk held on ice above 45F. CDI: Products rapidly cooled by adding more ice. REPEAT VIOLATION
EHS suggests holding items on TPHC that are overfilled and always used/sold within 4 hours. |
| 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 beets date marked 2/26, veal jus marked 2/28, and caesar dressing date marked 2/28. PIC stated that items were cooked or prepared on days within the time window. Observed no date mark on liquid egg yolks or creme fraiche in walk in cooler. CDI: All products properly date marked. REPEAT VIOLATION |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed mozzarella cheese with no time stamp 2 times during inspection. CDI: Food product voluntarily discarded. REPEAT VIOLATION |
| 23 |
1 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
No |
Yes |
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for Norwegian slamon, which chef said is served medium rare (120F). REPEAT VIOLATION |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
Yes |
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 cheese sauce cooling in water bath with no ice, with lids, and without stirring. Observed potatoes cooling on speed rack at room temperature and then stacked very closely in walk in cooler. CDI: Cheese sauce moved to the reach in freezer and potatoes were separated and sliced in half. Observed items cooling in cooler drawers and prep tops throughout the kitchen.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top adjacent to steak/broiler station holding food items above 41F and some items above 45F throughout cooler. VERIFICATION REQUIRED |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food handlers with unapproved jewelry, including servers who are doing garnishes and cutting bread. REPEAT VIOLATION
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food handlers with no hair restraints. |
| 39 |
0 |
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 one wet wiping cloth at bar stored on counter. CDI: Cloth placed in sanitizer bucket. |
| 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 in use utensils stored in water at room temperature on cook line. Water was 90F. CDI: Utensils taken to dirty dish area. Observed in use utensils stored in water at bar. CDI: Utensils placed in clean, dry cup. Observed utensils on line stored in sanitizer. CDI: Utensils moved to dirty dish area. Observed utensils on line in side dish cooler drawers with handles in the food. CDI: Handles removed from food. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
No |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee purse stored on shelf directly adjacent to and above customer dishes. Observed employee drink stored on shelf directly adjacent to and above customer dishes. Observed clean pans stored under unwashed produce near dessert station. Observed bookbag stored on linen in linen closet. CDI: linen moved to dirty linen area. Facility has designated employee areas. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-502.11(A) Maintain utensils in good repair. Observed orange utensil used to hold bread no longer smoothe and easily cleanable. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
Yes |
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash, rinse, and sanitize solutions with heavy debris build up. Observed sanitizer in sink was cloudy and unable to see the bottom of the sink. CDI: Compartments drained and refilled. Facility's SOP is to change water every 15 minutes and they use a timer, however this SOP was not being followed. REPEAT VIOLATION |