SI TAPAS RESTAURANT BAR

Violations (17)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

  2-103.11 OBSERVED NO FORM OF DAILY MONITORING FOR FOOD TEMPERATURES AND SANITIZING BUCKET. Suggestion: Use temperature and sanitizing logs on a daily, does not have to be immensely frequent but must prove the sanitizing levels and temperatures are measured throughout the day. Inspector could tell as there were no sanitizer test strips on site, establishment was not monitoring daily.

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) OBSERVED ALL EMPLOYEES (besides the Exec Chef) hold expired food handler certificates. They all must be renewed.

• 6

  Proper eating, tasting, drinking, or tobacco use

  2-401.11(A) OBSERVED CHEF EATING FOODS WHILE WALKING WITH INSPECTOR, PROCEEDED TO HANDLE/CONTACT FOODS BEFORE THE INSPECTOR Do NOT eat in the kitchen and handle foods while eating.

• 13

  Food in good condition, safe, & unadulterated

  3-101.11 OBSERVED OPENED JAR OF OLIVES NOT STORED IN THE COOLERS. Inspector observed olives were growing mold/bacteria. Person in charge disposed of jar.

• 14

  Required records available: shellstock tags, parasite destruction

  3-203.12(B) OBSERVED PARASITE DESTRUCTION TAGS KEPT BUT NOT DATE MARKED ON THE DAY THE LAST SHELL WAS SOLD. Every bag of oysters/shelled foods with parasite destruction tags MUST be date marked in which the last shell in that bag was sold.

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW MEATS STORED ABOVE RTE FOODS / SAUCE BOTTLES. While they are sealed, they are still prone to damage and leaks which can have their juices fall onto them. Follow storage hierarchy. Inspector will leave behind a chart.

• 25

  Consumer Advisory provided for raw/undercooked food

  3-603.11(B) Establishment did not asterisk the foods on the menu that were served raw/undercooked/contain (or may contain) raw or undercooked ingredients.

• 40

  Personal Cleanliness

  2-303.11 OBSERVED WRIST WEAR / WATCHES ON EMPLOYEE WRISTS. No rings or wrist ware.

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) OBSERVED CLOTHS USED AS SURFACE LINER FOR FOOD PREP AREAS, subject to food moisture contamination and can grow bacteria. Keep food prep areas nonabsorbent.

• 41

  Wiping cloths; properly used and stored

  3-304.14(D) OBSERVED SOILED WIPING CLOTHS IN KITCHEN NOT PLACED IN LAUNDRY BIN OR SANITIZER BUCKET. Constantly switch out soiled wiping cloths.

• 43

  In-use utensils; properly stored

  3-304.12 Observed in-use scoop/utensils without a handle.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.12 Observed used cutting blocks and boards that can no longer be effectively cleaned and sanitized.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.19 OBSERVED KITCHEN DOOR USES A ROPE AS HANDLE, REPLACE WITH NONABSORBENT MATERIAL Observed wood plank at DISHPIT. Prone to splash

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.11(A) Observed excess frost from Reach in Freezer and Reach in Cooler at bar has pooling below. Please maintain to prevent equipment failure.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 OBSERVED PAPER TOWELS USED AS FOOD CONTACT LINERS FOR FOODS, VISIBLY ABSORBED MOISTURE AND CAN POSSIBLY GROW BACTERIA. Use parch or FDA approved food contact absorbent cloths OBSERVED GROCERY BAG/PLASTIC BAG USED FOR RAW CHICKEN STORAGE IN FREEZER. Must ensure the foods are placed in food grade bags or containers, remove grocery bag as they are not meant for long term storage.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 Establishment failed to provided test strips or other device that accurately measures the concentration of sanitizing solution for chlorine dishwasher

• 49

  Non-food-contact surfaces clean

  4-602.13 OBSERVED DEBRIS AND DIRT ON VENTILATION UNITS IN KITCHEN and minor debris on shelves.. Clean it to prevent contamination