| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
Yes |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup with no lid stored on shelf above clean dishes. CDI: Employee relocated drink. REPEAT VIOLATION |
| 12 |
2 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
Yes |
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed mussels in portioned containers with no shellstock tag. Observed oyster batch separated with no shellstock tag with batch in walk in cooler. CDI: Mussel tag provided. Oyster tag photo copied and kept with second pan of oysters. REPEAT VIOLATION |
| 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 berries over ready to eat products. CDI: Items relocated.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat stuffed peppers in walk in cooler. CDI: Salmon relocated. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked plastic containers with date labels remaining on them. CDI: Labels removed and containers taken to dish area. |
| 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 onion soup in walk in cooler date marked 3/26 with lid, in deep container. Lid had a large amount of condensation. All items in the cooler overnight were 36F. Onion soup was ranging from 39F (on edge) - 42F(center of container). PIC stated that SOP is to cool product in the blast chiller. Facility does not keep cooling logs. EHS determined product did not properly cool. CDI: Product voluntarily discarded.
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 chicken salad prepared today above 41F after 5 hours. CDI: Product voluntarily discarded. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F but at or below 45F (potatoes, lobster, chestnuts, brussel sprouts, salami, tomatoes, and pate). CDI: Items rapidly cooled. Observed some food items above 45F (blue cheese, eggs, blue cheese stuffed olives). CDI: Products voluntarily discarded. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 Observed cooked squash, roasted garlic, curry mayo, canadian bacon and garlic oil with no date mark. CDI: Products voluntarily discarded.
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 garlic oil (2/12), pea puree (3/20), deli meat (3/17), and peach butter (3/15) in refrigeration units throughout facility. CDI: Products voluntarily discarded. REPEAT VIOLATION |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
No |
Yes |
Yes |
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 Through discussion with PIC all sauces, mashed potatoes, soups, and pea puree are voluntarily discarded at the end of lunch service. Observed some of these items still present upon arrival. Only the soups had a discard time written on them. No mashed potatoes or sauces were present. PIC stated items would be discarded at 3pm. No procedure was present for pea puree. Pea Puree did not have a time stamp on it. CDI: Pea puree added to the written procedures. REPEAT VIOLATION Some improvement from previous inspection. |
| 23 |
0.50 |
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 no asterisk on brunch menu for eggs en meurette (poached egg) and smoked salmon platter. VERIFICATION REQUIRED |
| 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 french onion soup in walk in cooler from yesterday with heavy condensation build up on lid. Product was in a large lexan container. CDI: Product voluntarily discarded (see #18). Observed brussel sprouts cooling on table at room temperature. CDI: Product relocated to blast chiller. Observed chicken salad cooling in cooler drawer. CDI: Product voluntarily discarded. See #18.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep cooler on cook line and prep cooler in salad area holding food items above 41F. VERIFICATION REQUIRED |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed cup of white granular in both dry storage and on cook line. PIC stated that product was salt. |
| 37 |
0 |
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. Observed employee food stored over ready to eat items for customers in walk in cooler on speed racks. Observed clean fruit stored in containers with food debris build up and a roll of masking tape. Observed employee food stored above customer food in prep top cooler. CDI: Employee food voluntarily discarded. |
| 38 |
0 |
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 some food employees with unapproved jewelry. |
| 42 |
0.50 |
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 several containers wet stacked throughout facility. Observed employee towel drying plastic containers. CDI: Employee educated on how dishes must be air dried. REPEAT VIOLATION |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on cooler drawer on line. Observed damaged walk in freezer light. |
| 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 food debris inside of some coolers. Clean more frequently to prevent build up. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no designated area for employee food and drinks. See #37 and #4. |