| 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. -Pf - Observed some shellstock tags that did not have the date of when last shellstock from container was sold written on tag. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored above ready to eat food in walk in cooler. Repeat. Improvement made since previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed slicer soiled with food debris and not cleaned or used today according to PIC. Observed ice bin accumulating black residue on far top of ice bin. CDI to ensure equipment cleaned at required frequency and slicer cleaned while on-site per instruction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shredded cheese held at 46 degrees F in low prep refrigerator. Observed 2 containers of cut lettuce held at 43 and 49 degrees F in flip top prep unit along line. Observed sour cream held at 43 degrees F in flip top prep unit 2 along line from night before. CDI, items recently placed in 6 door low reach prep unit according to PIC and relocated to rapidly cool. Sour cream voluntarily discarded by PIC and lettuce relocated to rapidly cool. TPHC also discussed as option with PIC. Per guidance from State, no points deducted on first inspection under new regulatory requiremet. Ensure all TCS foods are now cold held at 41 degrees F and below. Visit to ensure long term compliance of 6 door low prep refrigerator below grill is calibrated to ensure unit is able to maintain TCS at required temperature. |
|
31
|
0.50
|
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 grits sitting in ice bath but not being stirred. Observed covered container of cooked potatoes cooling in walk in cooler. CDI, cover partially removed to facilitate heat transfer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Observed knife wedged in soiled area along prep line below soiled equipment. Observed portioned containers without handles used as scoop. Use proper utensils with handles. Observed ice scoop stored in soiled holster at ice bin. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment behind bar. Observed clean ice transport containers stored next to soiled containers near ice machine and clean equipment hanging near soiled equipment on soiled drain board at 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some rusty shelving inside prep refrigerator. Observed 2 door steamer not working according to PIC but scheduled for repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Observed test strips but not test kit and indicator to accurately measure chlorine sanitizer at chemical dish machine. VR to ensure proper test kit available on-site. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of grease and soil in between frying equipment and soil on shelving in kitchen. Observed soil and particles accumulating on outside lid of chip containers behind bar and wall accumulating black soil residues behind dish machine. General Cleaning required. |