| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P - 0pts - Observed one employee donning gloves without effective handwashing. CDI - Corrected by PIC. Rewashed.
Re-training on handwashing for all staff is recommended. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0 pts - Observed minor mold build up on soda nozzles. CDI - Cleaned on site. Need for brushes and proper hand cleaning.
Observed drinks stored in glass bottles that are reused. No brushes available for proper cleaning. Ensure that proper brushes are used and washed in 3 compartment sink. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Marsala sauce (125F) and lobster butter (98F) out of temperature compliance. CDI- discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sauces in bottles read 47-60F (sour cream mix, garlic and oil mix, butter mix). Observed items left out at room temperature reading 46-63F (lobster meat, vegetables, etc). CDI- All items discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no time for the citrus marinade or roasted garlic. When time is being used instead of temperature proper time stamps and procedures shall be in place. CDI - Stamped.
No true procedures in place.
Verification required for procedures. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0pts - Salmon on specials menu with no asterisk. CDI - Corrected on site. |
|
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. - 0pts - Ice scoop holder soiled. Utensils stored in water reading 125F. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed on over head shelving, white bins holding utensils, and exterior of dish machine.- Observed sticker residue on some pans on the outer most where they are not stacked. Continue to work on this. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
3 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-502.12 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.
Walls: Wall cleaning needed behind warewashing area to remove mold build up. Caulking missing in this area. Replace. / Wall cleaning needed near fryer station for oil and debris.
Floors: Floor cleaning needed in walk in cooler. |