| 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 several out of control foodborne illness risk factors, including violations in cold holding temperature, storage order, proper hand hygiene, inadequate date marking, improper cooling, bare hand contact, and sanitizing of utensils. PIC has a food safety manager certification, but EHS observed no active managerial control during inspection. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed a cook crack an egg with gloved hands, then proceed to cook several dishes on the flat top, many of whih involved adding spices using the same gloved hand. The employee also opened several doors to reach in units and created multiple opportunities for cross contamination. CDI: EHS had employee change gloves and wash hands and had PIC educate line cooks on proper hand hygiene. |
| 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 PIC contact cut greens in walk in unit with bare hands. CDI: Greens voluntarily discarded. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from other raw animal foods and ready-to-eat foods. -P Observed raw chicken in walk in unit stored over top of ready to eat lobster meat, as well as raw pork chops and steak. Observed raw burgers stored over top of raw salmon in cold drawer on cook line. CDI: Storage order corrected in each unit. REPEAT. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils from lunch service (begginning at 11) still sitting at dish machine unwashed at 3:30 PM. Ensure utensils are properly cleaned at minimum every 4 hours. CDI: Utensils sent through dish machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in basement producing a chlorine sanitizer residual of 0 ppm during inspection. VERIFICATION REQUIRED within 10 days to determine compliance. |
| 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 spinach/artichoke dip cooling at a rate of 0.34F/minute and cheese sauce cooling at a rate of 0.09F/minute in walk in unit. CDI: Both products were stirred and placed in ice baths to facilitate rapid cooling. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overstacked cheese and rice in flip top units on cook line holding at 47F and 43F respectively, as well as all TCS foods in salad unit holding between 47F and 50F. Observed pasta in reach in on cook line at 44F. Observed shell eggs in speakeasy reach in unit at 43F. Cheese and rice removed from unit and sent to be properly cooled, shell eggs relocated to walk in unit, and all TCS foods in the bottom of flip top unit were voluntarily discarded. PIC stated that a new salad unit had been ordered this week. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
| 21 |
3 |
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 cooked peppers and onions with no date, andouille with no date, half and half and liquid eggs throughout facility with no date, asian cole slaw with a prep date of 05/04, and seafood salad with a prep date of 05/06. CDI: All expired products and unlabelled dairy was voluntarily discarded. Andouille and peppers were labelled with the date they were prepared. REPEAT. |
| 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 consumer advisory on menus missing disclosure markings as well as verbiage linking the disclosure to the remidner text at the bottom of page. Items in need of disclosure are burgers, steaks, salmon, and eggs. VERIFICATION REQUIRED within 10 days to determine compliance. |
| 31 |
0.50 |
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 Observed freshly prepared cooked veggies, lobster meat, and cole slaw cooling in flip top units rated for holding. Observed fajita soup cooling in a deep, covered plastic container in walk in unit at 132F. CDI: Soup placed in ice bath and stirred, while items in flip tops on line were relocated to walk in unit to facilitate rapid cooling to 41F. |
| 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 scoops with handles stored down into bulk dry product, as well as utensils with no handles being used in ice machine in speakeasy bar. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed wall peeling in employee restroom in basement, two holes in the ceiling tiles above
dish machine, and several exposed corner wall joints. REPEAT. |