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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed an employee wet a cloth in front sink and ice observed in bar sink. CDI- Informed PIC and employee that such practices are not allowed, as handwash sinks are only to be used for handwashing. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 Facility is not writing date of last use on oyster tags. CDI- Facility will start writing date of last use.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility is offering ceviche with shrimp, halibut, tilapia, and octopus. Box on tilapia states "farm rasied" while box on tilapia states "wild caught". Obtain information/litertaure from suppliers stating fish are free of parasites. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw steak stored over cooling RTE chicken in WIF. CDI- Chicken moved.
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw comminuted hamburg stored over seafood in reach in freezer. CDI- Storage order fixed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bucket unlabeled. CDI- Bucket labeled. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cole slaw in large plastic tub was recorded above 45F. PIC stated product was made at 12:00 PM and may have not finished cooling. Product uncovered, brought to WIF and active stirring to be conducted. |
|
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. Multiple in-use utensils stored in stagnant water. CDI- Water discarded and utensils brought to dishwasher. |
|
42
|
0
|
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. Wet stacking of plates, bowls, and metal containers. |
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