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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee drink being stored on the counter along with potatoes. CDI-The drink was removed.
Drinks can be kept on a bottom shelf away from facility product and equipment to prevent cross contamination. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at the bar hand sink. There is no other easily available hand sink for the employees to use. CDI- Soap will be brought out.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the bar hand sink. CDI-Paper towels were brought out. |
|
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 no dates labeled on the shellfish tags indicating when the last product from the container was used. CDI-The manager knew when the dates were and will have them properly dated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed several items being kept on ice as a means of cold holding. The creole sauce, onions & peppers, squash and green beans were all being held above 45F. The unit it is normally kept in has gone out. A maintenance operator is expected today to repair the unit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 red beans, and two aioli's with dates past their time/temperature date marking requirements. Also observed a garlic aoli and slaw with incorrect date labels. CDI-The red beans and the aolis were discarded and the garlic aoli and slaw were relabeled with the correct date. REPEAT.
*Huge improvement on date marking. Points stayed the same. |
|
31
|
0.50
|
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 carrots cooling on the counter. The product is below 135F. CDI-The product was placed into the walk in cooler to finish the cooling process. REPEAT. |
|
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 cleaning needed to the inside of the bar reach in cooler, the outside of the white mixer, and the ceiling of the walk in cooler. Have cleaned. REPEAT. |
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