| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee eating in kitchen and storing his personal food on prep sink drain board. Employees should eat in designated areas only. CDI- Employee corrected, removed personal food and cleaned prep sink. |
|
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 tags removed from oysters stored in walk in cooler before they had been sold and dates not being put on tags for when last oysters were sold. CDI- Original tag placed onto pan of oysters and employees instructed to write dates on oyster tags whe456n they are last sold. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed a few raw meats stored above cooked meats in fridge and observed raw chicken stored above raw packaged beef in walk in cooler. CDI- Foods arranged and stored by final cook temperature. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 pans of cut tomatoes prepped 1-2 hrs ago in prep cooler at 54-58 degrees. Observed cooked meats in cooler reading 54 degrees said to have been in cooler 2 hrs. CDI- Foods moved from prep cooler and placed into fridge observed cooled to 45 degrees 30 minutes later. Have cooler serviced as needed, will follow up within 10 days that prep cooler is working properly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 beans cooling 1 hr 30 minutes at 58 degrees initially in the freezer then moved to walk in cooler and remained in deep and tightly covered 5 gallon bucket. Facility needs to use proper cooling methods while foods are still actively cooling. CDI- Ice bath added to beans to ensure proper cooling process continues and foods can reach 45 or below in then next 4 hr 30 minutes. Observed salsa made from cooked and blended peppers cooling in a 5 gallon bucket at 85 degress at room temp, 1 hr since cooling began. CDI- Salsa moved to shallow pans, placed into walk in cooler and observed at 68 degrees 30 minutes later. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources. Observed employee cutting avocadoes touch the inside of trash can with a knife then attempt to continue cutting avocadoes after potentially contaminating the knife. CDI- Employee corrected, placed knife in dish sink for rewashing. Observed employee place toasted bread on dirty towel used as an apron. CDI- Employee corrected, sandwich disposed of. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed racks above steam table peeling and showing rust, observed a few racks in walk in cooler peeling and showing rust. Observed gaskets on main kitchen prep cooler torn in some places needing replacing. Observed ceiling in walk in cooler peeling in some places, needing re-painting. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed bad leak in water pipes under pre-wash sink at dish machine, needs repair. |