| 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 control throughout kitchen as evidenced by poor handsink use, improper TPHC usage, improper holding temperatures of foods, poor date marking, improper cooling, and storage of food and utensils. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
No |
No |
Yes |
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 bartenders touch garnishes with bare hands and place them into drinks. Observed servers touch bread with barehands while cutting it. CDI: Bread voluntarily discarded. VERIFICATION REQUIRED to see permanent solution for ensuring no bare hand contact with ready to eat foods. |
| 8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and liquid dumped in handsink on cook line. CDI: Sink cleaned. Employees directed to only use handsink for handwashing. REPEAT VIOLATION
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front line handsink. CDI: Paper towels provided. |
| 12 |
2 |
Required records available: shellstock tags, parasite destruction |
No |
No |
No |
Yes |
Yes |
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 oysters in pans with no tags. Observed no tag for clams in cooler drawer. CDI: Copies of oyster tags made and placed in each pan. Clam tag brought to pan in cooler drawer. Observed several tags from July through today with no dates of when batches were finished. REPEAT VIOLATION VERIFICATION REQUIRED |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw oysters in reach in cooler. CDI: Oysters relocated to walk in. |
| 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 sofrito (.02F/min), chicken stock(0.34F/min), and campanada(0F/min) cooling below required rates, for first parameter of cooling. CDI: Items properly ice bathed and products stirred. Products then cooled at proper rates. Observed meatball sauce cooling from yesterday still at 46F in walk in. 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 croquettes, stuffed peppers, and potatoes cooling at a rate of 0F/min in reach in. CDI: Products to be used within 4 hours from preparation, per PIC. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all stocks on stove below 135F. CDI: Products rapidly reheated. |
| 20 |
1.50 |
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 brava sauce, and calamari in prep top above 41F. CDI: Product was rapidly cooled. Hot potatoes (100F) were placed in the bottom of the prep top and were determined to be the reason that the product above it was out of temperature. Observed portioned hummus stored on counter above 51F. CDI: Product relocated to inside of reach in for cooling. Observed cured ham leg stored at room temperature. No documentation about storage could be provided during inspection. Ham was out less than 4 hours and was returned to walk in to cool. REPEAT VIOLATION |
| 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 pickled watermelon rind from 9/10. Observed pickled watermelon rind from 9/10 labeled as 9/16 in prep top. CDI: Products voluntarily discarded. Observed no date mark on roasted garlic. Product in walk in said 9/16. CDI: Product properly date marked. Observed no date mark on chickpea and spinach mix. CDI: Product date marked for 9/13, as it is in the walk in. REPEAT VIOLATION
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 large container of sauce prepared prior to today with no date marking. CDI: Sauce voluntarily discarded. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
No |
No |
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 Observed no TPHC time tracking for charcuterie station or expo station items. CDI: Chart and times written. Observed no time written for brava potatoes. CDI: Time written on chart. Observed some items missing (white bean, garlic oil, garlic aioli) from TPHC chart. CDI: EHS directed staff to add items to list and they were added. Observed facility placing hanger steak with a final cook below 145F on TPHC when steak comes off of heat. CDI: Facility will now place steak on time when it is pulled from refrigeration to be in compliance with Food Code rule. Observed no TPHC procedures on site. TPHC form sent via email along with inspection today. VERIFICATION REQUIRED REPEAT VIOLATION |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of advil migraine stored over prep area. CDI: Medication voluntarily discarded. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 capanada cooling on counter top with no active cooling method. CDI: Product placed in shallow pan and placed in walk in. Observed chicken stock and sofrito cooling in water (little to no ice) and no stirring. CDI: Ice added and employee regularly stirred product. Observed meatball sauce cooling from yesterday in deep container. CDI: Product voluntarily discarded. REPEAT VIOLATION |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit/drain flies on wall near potato cutting station. PIC stated that EcoLab pest control comes every other week. PIC advised to ask pest control operator for other interventions or increase frequency of visits. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cured leg stored under no protection by shields or staff. CDI: Product relocated to secure area in expo station.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed cell phone stored on prep top along with food.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 cans of peppers with dents on the seams stored for use. CDI: PIC voluntarily discarded products. |
| 40 |
0 |
Washing fruits and vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut lemons, that PIC stated were washed prior to cutting with stickers on them. CDI: Fruit with stickers voluntarily discarded. |
| 42 |
0 |
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 wet stacked dishes stored as clean. Observed employee towel drying dishes. CDI: Dishes separated for air drying. Employee directed to only air dry dishes.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cell phones stored along with clean utensils on shelving. Observed rolled silverware in tub stored on ground at bar. |
| 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 gaskets on reach in next to fryers severely damaged and torn. Observed gasket on grill area prep top reach in door damaged. PIC stated the gaskets for the doors next to the fryers have been ordered. |
| 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 some build up in gaskets of reach in coolers. |