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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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. - Observed tag removed from container in walk in cooler. Observed date of last shellstock sold not recorded on old tags. CDI, container of oysters voluntarily discarded. Repeat. |
|
14
|
0
|
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 chlorine dish machine tested 0ppm when tested. CDI, dish machine primed while on-site and tested between 50-100ppm as indicated by test kit. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed queso hot held at 122 degrees F. CDI, queso reheated to 165 degrees F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken and pork held between 43-45 degrees F in low reach in drawer below grill. CDI, foods relocated to walk in cooler to rapidly cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Restriction and Storage-Medicines - P,PF - Observed employee medication stored above prep equipment on front cook line. CDI, medication relocated for proper storage. |
|
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 cut tomatoes cooling in deep covered container in walk reach in cooler. CDI, tomatoes relocated to freezer to rapidly cool. Observed queso cooling in deep container in walk in cooler at 111 at 1:23 and at 93 degrees F at 2:13pm. Cooling temperature calculation indicated would not meet cooling parameters and proper ice bath method discussed with PIC and set up to rapidly cool. Ensure frequent stirring if using ice bath method in future. Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-803.11 Storage of Soiled Linens - C - Observed soiled linen on waist of food employees. Repeat. Observed utensil stored on soiled cloth at prep line.
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 linen stored on ground in kitchen. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 98 degrees F while staff manually washing utensils at 3 compartment sink. CDI, wash solution refilled to above 110 degrees F while on-site. |
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