|
|
| 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 |
3-203.12 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 from the date that is recorded on the tag. -Pf Observed two shellstock tags not stored in chronological order. CDI - educated about proper shellstock tag compliance; reorganized tags to be in chronological order.
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 facility did not have parasite destruction letters fro their fish supplier. CDI - Sous chef Brian, contacted supplier for the parasite letters. Facility has up-to-date parasite destruction letters. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw crab cakes stored above ready to eat food on the speed rack in the walkin cooler. CDI - relocated product to the bottom rack. Educated about proper storage order.
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee wearing gloves and on the phone. CDI - advised employee to discard gloves and wash hands. Employee put away phone, washed hands properly, and put on new gloves for food preparation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple items in the kitchen that have been prepared and held in establishment for over 24 hrs with no date labels. CDI - educated PIC and food employees about proper date marking criteria. Dated items.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items that have exceeded time/temperature criteria. CDI - educated about proper cold holding time/temperature criteria. 41F and below for 7 days. 42F - 45F for 4 days. Discarded items that have exceeded time/temperature. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer spray bottle stored above exposed food at a flip top unit. CDI - educated importance of chemical storage. Relocated spray bottle to prevent contamination. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two squeeze bottles of oil not labeled. Advised to label squeeze bottles. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper stored on cardboard box. CDI - relocated ice scooper. Educated to hold ice scooper in ice scooper holder. |
|