|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Completed consumer provided in menu. Grouper marked as being allowed to be served raw or under- cooked. Per chef, grouper is not offered or allowed to be cooked to order and should not be marked as such in the menus. Return to check by 10/7/16 to check for correction. (0.5 pts) |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf. Chef advised today that he is preparing pickled onions using a hot brine and storing for at least 14 days. CDI- Discussed requirement to submit a completed application and HACCP plan to continue process as intended. Application and handout packet provided to Chef and Christopher St. John today via email with inspection report. Chef as advised to discontinue current process, may not store heat treated vegetables more than 7 days at 41F or below. (0pts) |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . See item # 27 (0pts) |
|
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 . Large container of prepared lettuce (greater than 5 gallon container) being cooled in walk in cooler tightly covered. CDI- container removed, separated and placed in smaller containers for rapid cooling. All other foods being cooled in an approved manner. (0pts) |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoops with no handles stored in multiple dry food items at beverage station. CDI- PIC removed all, only use utensils with handles if stored down in food product. (0.5pts) |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items throughout not protected during storage. Invert and/ or cover single service articles being stored. (0.5pts) |
|
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. In use rinse compartment at 3 comp sink with food debris and oily residue in it. CDI- PIC had compartment emptied and cleaned. (0.5pts) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some damage/ pitting of floors at bar area. Repair is needed. (0pts) REPEAT |
|