| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee touch garbage can then proceed to handle equipment to begin food preparation without washing their hands in between. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee rinsing knife off at handwashing sink. CDI, knife relocated to 3 compartment sink. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF - Observed clams commingled with mussels from different harvest date in original unopened packages and stored in same container. CDI, shellstock separated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cooked chicken stored with raw meat and veal in walk in unit. CDI, foods separated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below requirements at sanitizer bucket and not being dispensed at required concentration at 3 compartment sink. CDI, operator switched to using chlorine sanitizer at 3 compartment sink and contacted Autochlor while on-site. Facility to use chlorine sanitizer until dispenser calibrated. Also observed an additional label underneath sanitizer label stating it was Tub and Tile cleaner. PIC removed from use |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed Prosciutto overstacked in prep unit overnight according to PIC at 51 degrees F. CDI, operator voluntarily discarded food. Improvement made since previous inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 tray of lasagna not date marked in walk in cooler but prepared on Wednesday according to PIC. CDI, lasagna voluntarily discarded by PIC. |
|
31
|
0
|
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 recently prepared lettuce cooling in prep cooler at 50 degrees F. CDI, operator relocated to shallow container and placed in walk in cooler to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed eggplant thawing out on prep table at ambient room temperature. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean ice wands stored in soiled rack below packages of raw ground beef in walk in freezer. Equipment relocated for cleaning.
4-803.11 Storage of Soiled Linens - C - Observed food employee wearing soiled towel around waist. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 1 fryer basket in poor repair with broken wires. CDI, fryer basket removed from use by PIC |