| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 stored tags out of chronological order and a few missing sale dates. Observed small batches of clams and oysters without tags; PIC stated the tags are kept with the original bags. Verification required within 10 days. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine providing 0 ppm chlorine sanitizer. REPEAT. Verification required within 10 days of inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid
contamination. Observed white shield inside ice machine in need of cleaning. REPEAT. |
|
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 mozzarella cooling in walk in cooler; product did not meet 41F by 4 hours. CDI - Voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top unit (at grill line) unable to cold hold TCS foods; see temp chart. PIC stated the employees brought out foods at 12:30 pm. CDI - All TCS foods taken to freezer to cool rapidly. Items cooling down to 56F. Observed pizza sauce holding at 47F, bottom half of container holding at 41F. CDI - Top half of product taken to freezer to cool rapidly. Observed house dressing holding at 47F in flip top unit. CDI - Dressing voluntarily discarded.
Observed TCS foods in walk in cooler holding above 41F; see temp chart. CDI - Walk in cooler providing air temp at 41F by end of inspection. All TCS foods held longer than 4 hours discarded. All items cooling or prepped that day uncovered and allowed to cool. REPEAT. Risk control plan will be put in place upon verification visit. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza held at front make line using TPHC; pizza did not have a time stamp or time recorded using logs. PIC stated pizzas are held around 1 hour and then discarded. CDI - EHS instructed employee to place time stamps or use time log when holding pizzas on TPHC in lieu of hot holding. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 mozzarella cooling tightly wrapped in plastic wraps in dense stacks inside walk in cooler. CDI - All mozzarella discarded. Observed salads cooling with to-go containers tightly closed and salads stacked in flip top cooler. CDI - Salads spread out and taken to freezer. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed grill flip top unable to cold hold at 41F. Verification required within 10 days of inspection. |
|
36
|
0
|
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 several flies throughout kitchen. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on side of sanitizer bucket. Sanitizer bucket holding wiping cloths <50 ppm quat sanitizer. |
|
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 bowl without handle used as scoop for calamari. Observed scoop handle stored inside dry food product. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted rack under dish machine. Observed split gaskets on grill-line flip top and 2 door reach in cooler. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan inside 2 door reach in cooler in need of cleaning. Observed gasket on dry storage “container” in need of cleaning. Increase cleaning frequency. |