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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 tilapia asterisked to indicate that it may be served undercooked on the menu, but no parasite destruction or farm raised certificates were provided by PIC. PIC stated that the tilapia is never actually ordered undercooked and that he will not serve it in such a manner. Menu must be changed to reflect this upon it's next iteration. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed grill employee grab raw shrimp out of a container, raw chicken out of a container, and then raw beef, all using the same gloved hand. Doing so in this order exposes the raw beef to potential pathogens found on a raw meat with a higher cook temperature (raw chicken must be cooked to 165F, raw beef to 155F). Instead of using gloved hands that must be discarded and then hands washed, EHS recommends using a utensil such as tongs to portion the products out, with each container having its own utensil to prevent cross contamination. CDI: All items were observed to reach a final cook temperature of over 165F, including the exposed beef product. |
|
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 large container of shredded lettuce in water cooling for roughly 1 hour at 50F. Item had been covered with a tight fitting lid. EHS demonstrated to PIC that venting the item allows more surface area of the lettuce to be exposed to cold air from the cooler, thus cooling the product faster. Proper time/temp and procedures observed by end of inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in the basement dry goods area |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of nachos stored directly on the floor of the kitchen area. |
|
42
|
0.50
|
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 wet stacked metal containers in the clean dish area. Allow utensils to air dry to prevent a moist environment in which pathogenic organisms may procreate. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the sanitize vat of the three compartment sink with soiled sanitizer present. Sanitizer solution must be clean as it will not function properly if the solution has debris present. Vat was emptied and refilled with fresh solution. |
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