| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C): Drinks shall be down and away and not stored above or near any food, equipment, utensils, linens, or single service items. Noted 1 drink on the prep top by ice machine. Repeat. Move / keep all personal drinks on a lower shelf. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.14 Handwashing Signage (C): A clearly visible sign that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees. Hand sinks in the women's employee restroom need hand wash signs. Repeat. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
3-402.12 Records, Creation, and Retention (Pf): Shellfish identification tags shall be retained for 90 days from the date the entire container is sold or served. Oyster tags need to be dated with the dated last one of that batch was sold. CDI by education. Facility needs to make a folder / small bin to keep all oyster and mussels tags. Keep them in order. A dated with the last date that batch sold. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P, C):Once frozen packages are opened, raw meats shall be stored according to final cook temperatures. Food shall be stored in packages, covered containers, or wrappings. Today bin of raw shrimp over bins on cooked lengu. CDI by instructing PIC to move the some of the raw and ready to eat items to be in storage order. Keep containers of food covered except during periods of use, noted a few upwraped lobsters and large whole shrimp not covered/ protected. Also noted one box of raw bacon stored over RTE ham, and ground beef over whole mussle beef. CDI by putting a lid on the shrimp and wrapping the lobsters. Items rearranged in the walk-in Keep all items covered. Repeat. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing - (Pf): Noted steaks thawing in the prep sink no water running. Completely submerged in running water below 70F with sufficient water velocity to agitate loose particles in an overflow, and so that the food product does not rise above 41F, noted 2 boxes of octopuses thawing on the prep top.
CDI: the steak was moved to the lowboy, octopuses where moved to the walk-in for thawing. Repeat. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected - (C): All doors to exterior must have self-closers and must be kept closed. Both are missing on back doors and the door was open today. Also, gaps at bottoms of back door must be eliminated with weather stripping. Back door was open for the whole inspection. Repeat. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C): Food shall be protected from miscellaneous sources of contamination. Ice build up on trays with food in 2 of the freezers CDI by moving food away from this area. Instructed PIC to keep lids on and as they get condensate w clean lids. Also keep ice defrosted in freezer. Repeat.
If the bags frozen in the ice drip rip or come open items must be discarded. Improvement noted. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C): Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Noted several stacks of clean wet pans. Repeat. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing - (C): Store all single service items inverted or in their plastic sleeves to help protect from contamination. To go containers by main make line that were upright today. Repeat.
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C): Single use items may not be reused. Single use articles includes items such as wax paper, butcher paper, plastic wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not meet the materials, durability, strength, and cleanability specifications under §§ 4-101.11, 4-201.11, and 4-202.11 for multi-use utensils. Facility is Lowes plastic buckets. These containers are not designed to be reused or used with food and are not considered easily cleanable. Work to replace these with utensils that are designed for multiple use |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - (C): Equipment shall be maintained in good repair. Repair rusted area of lower shelf below tea make prep table. Repair damaged formica at pass thru window. Repeat. Replace missing kick plates on both sides of oven to prevent food from falling into this area. Work with repair tech as needed on walkin cooler to address condensation leaking from compressor onto food in the freezers. Water in the bottom of the line make unit, repair as needed. Repeat.
4-501.12 Cutting Surfaces (C): Surfaces such as cutting blocks/boards that are subject to scratching and scoring shall be resurfaced/replaced if they can no longer be effectively cleaned and sanitized. Noted a few cutting boards that have feathering that is hard to clean. Cleaning / resurfacing is needed on a few cutting boards. Repeat. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C): Equipment should be kept clean. Some cleaning is needed of gaskets, top of low-boy unit where water is collecting lower and upper shelves throughout, lids on some food bins such as sour cream in walkin, & tray in walkin holding marguerite mixes, sour cream, & other condiment where water is collecting. Repeat. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair - (C): Outdoor areas should be kept clean. Cleaning is needed around the grease trap.
5-501.113 Covering Receptacles - (C): All outside containers must be kept covered / closed. Need to keep dumpster doors closed ( side doors open. Repeat.
Facility has difficulty with all of the above since they are shared units (except grease receptacle).
Repeats. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability - (C): Regrout in all areas where it has receded especially in front of the cook line / prep refrigerator where food debris is accumulating as well as where tile is missing behind the fryer (that's turned sideways) or in dish area to left of dishmachine, etc. Mop room floor has very pitted concrete and is not smooth / easy to clean. Also, the floor is not sloped properly & water is not draining. Water is also not draining from floors to left of water heater and to left of dishmachine. Be sure to squeegee these areas frequently.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - (C): Repair all rusted doors or door frames as exiting out the back of the restaurant. Replace any cracked/damaged wall trim such as back corner at back door, entrance to kitchen wall, & corner wall near hallway to back dry storage. Address damaged areas of metal baseboard that are no longer easily cleanable (same hallway to dry storage & back door corner). Floor tiles are cracked at hallway to back dry storage.
6-501.12 Cleaning, Frequency and Restrictions (C)-Facility shall be cleaned as often as necessary to keep it clean. Clean floors in dry good closet near back door where dry goods/debris have collected on floors under shelves. ( Grout is coming out all over (water is collecting in between the tiles.)
Repeat |