| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed no mushroom sale tags attached to oyster and miatake mushroom. CDI- PIC provided an invoice with the types of oysters delivered and a verification form from the vendor but no yellow sale tags were found with the oysters. Facility was emailed phocopied yellow tags at last visit by MCHD. VR- provided completed tags within 10 days. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 a pan of mussels stored inside the walk in cooler missing tags. CDI by voluntary disposal. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 labeling on cooked red onions, sliced turkey and grilled mushrooms. CDI by properly labeling.
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 cooked meatballs with a 9/18 date. CDI by disposal. |
|
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 items not served raw or undercooked marked with an asterisk indicating the items are served raw or undercooked, when they are actually served fully cooked. According to the front of the house management, menus were recently re-printed and asterisks indicated food is served raw or under cooked were accident left from previous menu items. For example, the tomato soup is asterisked in the menu. Also discussed that the pooled unpasteurized eggs found in the walk in cooler the sous chef indicated is used for brunch quiches should be cooked to 155F for 15 seconds. The menu has the brunch quiche d'jour with an asterisk. Advised that the consumer advisory be removed from this item or pastuerized eggs be used as a replacement. Advised to correct menus. EHS will follow up. |
|
31
|
0.50
|
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 sub sandwiches prepared for a catering order, packaged on a covered tray while stacked 3-4 trays high cooling at a rate of 0F per minute. CDI by intervening to uncover and chill inside the walk in freezer and re-checked at 3 degrees lower in 10 minutes. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies on the main kitchen floor dry storage and in the basement dry storage area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket stored on the floor of the cookline. |
|
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 peeling paint in dishroom, and floor repair needed at the entry plate to the end walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights missing shields in the basement dry food storage room. |