| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
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 Ensure that tags are in chronological order. Tags were reorganized in to chronological order during the inspection while REHS was typing up report. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food stored inside of walk in unit that was dated from earlier in the week without lid or plastic cling wrap to cover to protect foods from contamination. CDI- Food was covered during the inspection using lids for containers. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored on air drying shelving with labels, label residue, and food debris from previous uses still attached from previous uses. These pans and plastic containers were moved to dish area to be washed,rinsed, and sanitized again. Ensure that dishes are being effectively precleaned to remove greasy film, labels and label residue. |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 foods stored inside of the walk in freezer where the shelf is broken and making direct contact with the ground. Foods shall be stored at least 6 inches off the ground to prevent possible contamination from occurring. CDI- Foods were placed on a different shelf during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. When quat sanitizer was tested, the concentration had a reading around 100 ppm. For quat solution, chemical concentration shall be in between 200-400 ppm. CDI-PIC remixed sanitizer solution and tested at the correct concentration during the inspection. Change sanitizer buckets as needed to ensure it meets correct concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shelves with rust build up shelving inside walk in cool. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout the facility in need of cleaning due to food debris build up and residue. Observed shelving table under grill with build up attached. Clean at a high enough frequency to reduce the amount of build up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. - REPEAT- 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. -REPEAT- Floor and wall damage, debris and food residue throughout facility. Cleaning is needed throughout entire facility. |