|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed reception menu with yellowfin tartare present, but no parasite destruction letters on file for flounder, cold water salmon, yellowfin tuna nor North Atlantic salmon. Provide these letters from vendor. VR required no later than 01/14/2016. -1- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
\4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives hanging on clean magnet with food debris present. CDI - Items cleaned in the 3-comp sink. -0-
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on panel and chute of ice machine. CDI - PIC instructed employee to clean. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced ham and shredded cheese in flip top used for breakfast over 24 hours without date marking. CDI - PIC placed date label on products. -1.5-
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 moldy cheddar and Swiss cheese in walk in the basement. CDI - PIC voluntarily discarded and stated he will remind employees to adhere to date marking on products. |
|
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 bag of clean wiping cloths stored under clean drain board of dish machine. CDI - PIC moved wiping cloths to shelf. -0- |
|
47
|
0
|
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 inside oven. Clean. -0- REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid not fully closed on dumpster. Keep lid closed. -0- |
|
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 rusty vents in kitchen and rust buildup on both employee restroom doors. Resurface of replace. -0- |
|