| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed employee unable to describe reportable illnesses and symptoms. Employee indicated there used to be a policy hanging on bulletin board, however, policy is no longer posted in facility. CDI - PIC provided employee health policy posters in both English and Spanish. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity - PF. Observed multiple dented cans mixed with in use inventory in dry storage area. Some cans observed to be severely dented with significant damage to top seams and potential impact to can integrity. CDI - PIC discarded. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed “specials”menu with salmon, tilapia, and mahi mahi listed which are not offered on regular menu. When asked, PIC noted that if a customer asks for these fish to be served less than well done, they will do so. No parasite destruction documentation is available for any of these items. CDI - EHS directed PIC to fully cook all fish items unless proper documentation is provided indicating the fish is free from parasites. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat dispenser not operating properly not dispensing product. All sanitizer solutions identified in spray bottles and dispensed into 3 part sink with 0ppm quat sanitizer in solution. CDI - PIC worked with wall mounted dispenser and unclogged feeder line/tips to produce sanitizer at proper concentration. EHS verified dispensing at 200 ppm at end of inspection. All sanitizer bottles and solutions replaced. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 deep pans of previously cooked crawfish which were thawed under flowing water in walk in cooler ambient cooling at 70f still at 68f after 1 hour. CDI - crawfish spread out to quickly chill. EHS verified crawfish cooling at proper rate to reach 41f within 4 hours. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed tilapia, salmon and mahi mahi on “specials” menu not denoted with consumer advisory. PIC indicated that items may be served to customers cooked less than well done upon request. CDI - PIC will discontinue offering these fish items cooked to order at this time as there is no consumer advisory for the items on the menu and no parasite destruction guarantee is a available for them (see #12) |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed squirt bottles with no labeling filled with blue chemical employee identified as detergent. CDI - employee labeled. REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 deep metal pans of cooked crawfish ambient cooling in WIC tightly covered by plastic wrap not cooling at proper rate. CDI - PIC removed from deep pans, spread onto shallow sheet pans and placed uncovered in freezer to quickly chill. Observed blanched green beans in prep cooler drawer still in cooling process at 49f. CDI - PIC removed beans to ice water bath to quickly shock back to 41f before returning to service cooler. Use methods that allow food to quickly chill. Do not pack cooling food into deep pans or cover with lids or film. Do not place food into service units while still in cooling process. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side entry screen door in poor repair with large gaps around bottom and side perimeter. Back door screen damaged also with large gaps. Protect outer openings from pest entry. Repair screens and ensure no gaps present sufficient in size to allow rodents or other pests entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in upstairs bar area. Contact PCO for service. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee cutting produce with no hair covering/ineffective hair restraint and wearing multiple bracelets on wrists. |
|
41
|
0
|
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 multiple utensils stored in container of room temperature water at hot well/flip top cooler area. Do not store utensils in standing water (or sanitizer). Store in use utensils in hot water greater than 135f, in running water that removes debris, or on a clean surface (remove for wash/rinse/sanitize at least every 4 hours). |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C. Observed clean utensils in cylinders not inverted with mouth contact surfaces upward and employee using bare hands to remove them in bulk to take for wrapping. Employees bare hands in direct contact with mouth contact surfaces of utensils. Utensils returned to dish area for re-cleaning and employee donned gloves to handle/wrap silverware. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 3 in use household Whirlpool freezers and one additional upright freezer unable to determine if ANSI or equivalent. Cold holding equipment for use in the commercial kitchen must be ANSI certified or equivalent and made for commercial foodservice use. Remove/replace. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.
Observed dumpster side doors open with exposed facility waste present. Missing drain plug on waste dumpster with foul liquid running out and onto dumpster pad. Keep dumpsters closed and replace drain plug to prevent pests. Dumpster is not shared with other food handling establishments. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
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 flooring throughout in need of repair with cracked/broken tiles, low or missing grout, broken areas around drains, missing or damaged baseboards, holes in walls especially leading downstairs and in downstairs areas. Repair. REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy organic buildup on baseboard and walls surfaces near dish area. Heavy black buildup on floors in server area. Debris present on floors in WIC and under/behind other equipment items. Heavy dusty accumulation blowing from ceiling vent building up on ceiling surfaces directly over food in main kitchen area. Clean. |
|
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 food and drink items stored mixed with restaurant food in cooler units and on shelving in prep and cooking areas. Designate an area for employees to store personal items, food and drink that is away from restaurant food. |