| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee water bottle stored on a cutting board. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed microbial growth on strawberries and lemons in the walk-in cooler. CDI - Items were voluntarily discarded. |
|
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 Observed one pan of oysters with the tag stored in a separate area due to preparation. CDI - Tag was placed with the oysters. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed tomato sauce in a steam table that had been reheated to 121 degrees. CDI - Item was removed to be reheated to 165 degrees. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 45 degree oysters in the oyster cooler. Observed 44-47 degree shrimp, lobster and crab legs in a prep cooler. CDI - Items were voluntarily discarded. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
REPEAT
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. ROP packages for sous vide bacon were missing production date and time. CDI - Items had been cooked 1 day prior. Packages were cut open. Points not escalated due to ongoing discussions with the state regarding commercially packaged ROP packaging for Sous Vide. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed three oil bottles without labels. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT
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 one slightly dented can in dry storage. CDI - Item was removed to be returned to the supplier. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee preparing food while wearing a watch. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed one scoop handle inside of a container of flour. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
REPEAT
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the women’s bathroom downstairs. |