| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the basin of the handsink. Use only for handwashing. CDI -PIC cleaned and sanitized the sink. -0- |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 no letters of parasite destruction for Catch of the Day fish that may be cooked to order. These items are not listed on the regular menu, but posted on menu board adjacent to the bar. Provide letters from supplier. VR required no later than 07/01/2016. -1- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cleaned utensils hanging above the 3-comp sink basins with food debris still present. CDI - PIC moved these the soiled drain board for cleaning. -1.5- |
|
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 Observed no consumer advisory for the cooked to order Catch of the Day. The listing for these is done on a menu board beside bar, but no advisory is available for these items. Consider a method of notifying the consumer, such as writing on the menu board, adding the info to the menu insert or table tents stating these items are cooked to order AND consuming raw or undercooked items may cause illness, as currently stated on the printed menu consumer advisory. VR required no later than 07/01/2016. -.5- |
|
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 Observed tightly snapped lid on cooling meatballs in large pan in outside walk in cooling at 90F. PIC could not determine the actual time the product starting cooling (at or below 135F). CDI - PIC voluntarily reheated to 165F and began cooling time again. The product was placed on a sheet pan for thinner portion for cooling. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomatoes and other RTE foods on walk in shelf to the left and right under dripping condenser fan at the rear of the outside walk in. CDI - PIC separated products from the drip.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed can dented around the top seam stored on the shelf above other canned goods. CDI - PIC moved to office area for return credit. -0- |
|
41
|
0
|
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. Observed ice scoop with handle directly contacting ice. Keep handle up so that selecting the handle does not cause contact with the ice. -0- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving throughout, on the lid of the bar ice chest, behind the soda nozzles on the backsplash panels and on the blade and cover of cooling fan. Clean. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy buildup on the wall behind the dish washer. Clean. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all relevant areas of the kitchen. Observed lights blown over the shelving near the dish machine. Replace these bulbs. -0- |