| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 several shellfish tags missing date that the last one was served. VERIFICATION REQUIRED |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 45F. -P Observed pork stock from yesterday in walk in cooler still cooling at a temperature of 48F. CDI: Item voluntarily discarded. VERIFICATION REQUIRED |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
Yes |
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 no date marking on cooked chickens on line or in walk in. Observed no date mark on blanched broccoli in walk in cooler.CDI: Items properly date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has, if it is not been labeled, or if the label is incorrect. -P Observed duck wings confit date marked for 7/23. Observed eggs with a use by date of 8/3. Observed several items with prep and sell by dates throughout facility that hold food for 8days. Further education is required to ensure that employees understand proper date marking. It is recommended that all items have a prep and discard date to prevent confusion. CDI: Items out of date were voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chemical on bottom shelf of prep table. CDI: Chemical was dumped out. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility is ROPing watermelon slices and holding them in the ROP bag until use. This process may only be done if the food is ROPed and then air is immediately introduced back into the bag. CDI: ROP watermelon was voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 3 large lexans of pork stock in walk in cooling from yesterday. Items were not covered, but the volume was such that the proper cooling rate was not achieved. REPEAT VIOLATION |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present at bar and one flying around dry goods rack in kitchen. PIC advised to call pest control for pest remediation. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen meat stored on floor in freezer. CDI: Item relocated to shelving. REPEAT VIOLATION |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 utensils sitting in container of stagnant water at line. Observed engineering employee scoop ice with a paper cup that he was using for drinking. CDI: Water turned on to be flowing over utensils, and employee directed to use ice scoop instead of drinking utensil in order to scoop ice. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service to go boxes stored directly on floor at server station. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 several areas of ceiling, directly over prep area with heavy dust accumulation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on shelving used for air drying directly next to clean pans. |