| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife and a wet wiping cloth sitting in the back hand washing sink. Also observed pans blocking another hand washing sink. CDI-All items were moved away from the hand washing sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the mens restroom and the front end hand washing sink. CDI-Paper towels were brought out. |
|
12
|
0
|
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 missing tag to the container of mussels. CDI-The tag was brought out. Explained that the tags must follow the product until finished. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the slicer and the chopper with dried on food buildup stored on the clean equipment rack. CDI-The equipment was brought back to the dish machine for cleaning and sanitizing. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot holding being in a turned off hot holding unit. CDI-The soups were placed back onto the stove for proper reheating and the unit was plugged in. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 multiple pans of pasta cooling in the front end drawers. The drawers are not meant for cooling product. CDI-The pasta pans were brought back to the walk in cooler for rapid cooling. REPEAT.
Also observed hot product cooling below already cooled product in the walk in cooler. That cooled product was rising in temperature. CDI-The hot product was placed on the top shelf the the sheet cooling rack. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a burned out light bulb in the hood vent and above the waiting station. Have replaced. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler, underneath the front end drawers, inside the plate chiller unit, inside of the ice cream cooler unit, and throughout the gaskets of the front end drawer units. Have cleaned. REPEAT. |
|
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 missing grouting in the flooring throughout the facility. Have regrouted. |