| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
Observed no last date of sale on the mussell tags today- VR ini 10 days.
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 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up on the lemon slicer today- sent to be washed.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Observed multiple TCS foods stored at >45F today due to double pans and stacking the food above the cold line- all foods moved to chill down today to 45F or less.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed soups that are stored between 41-45F and held for 5 days- expiration dates moved up one day today to correct.
Only hold these TCS foods for 4 days unless temperature can be maintained at 41F or less and then 7 days are given.
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 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed no time on the room temp. mezzotubei(pasta) today- back timed by PIC to correct.
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 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed blanched asparagus and broccoli in a deep portion, stacked on one another, and tightly covered in plastic containers. Both broken down into thinner portions and placed back into the walk in cooler uncovered to correct.
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 |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed utensils stored in stagnant, dirty water today. Utensils sent to be washed during inspection.
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. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Observed dishes stacked wet today.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on pipes, underside of ice bin, top of waitress ice bin and on shelving today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
No |
Observed the ice machine and waitstation drains stopped up today and not draining at all.
VR in 10 days.
5-402.13 Maintain sanitary sewage system.-P |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed the metal trash can uncovered with standing water inside today.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed no drain plug on the cardboard dumpster.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed a major build up on floors under equipment with old food and a very bad smell.
Dust ceiling vent.
6-502.12 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 low grout, broken/missing tiles, and holes in walls around walk in that need repairing.
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. |