| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
Observed no parasite destruction letters for salmon that is offered undercooked.
**Verification required.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
Observed bacon and salted meat over cheese in walk in cooler. CDI - reorganized.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed ratatoullie with cooing rate of .5, rate of .54 or greater required. CDI - pulled and stirred to facilitate rapid cooling.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat non-compliance: Observed sliced deli ham with date of 8/13. CDI - discarded.
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 |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
Observed consumer advisory missing on lunch menu salmon salad and spaghetti carbonara.
**Verification required. facility must add asterisk to items on all lunch menus.
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
Observed shrimp in walk in cooler at 68, PIC stated that it was thawed under running water for an hour.
3-501.13 Use approved thawing methods. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed oil containers throughout kitchen not labeled.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed employee drying silverware with rag.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed damaged hand sink faucet, faucet rusted through near cold water know
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed light over prep area near mop sink with no shield on lights.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |