|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Menu includes ahi tuna in Sea Raw Bar. Operator Randy Cochran provided documentation of vendor, but could not provide documentation of parasite destruction. CDI- Operator was advised that tuna may only be served cooked until documentation can be provided for parasite destruction or of exemption from documentation. Operator advised that menu is being changed and will no longer offer Sea Raw bar item on menu as of next week. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
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. Operator advised that time is documented for salad bar items, but that they currently do not have any written procedures for holding foods for time instead of temperature. CDI- verbal correction; time for items was documented. Duplicate example for written documentation provided today. Return visit November 30, 2014 to check for written procedures. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Menu's provided today do include reminder and partial disclosure (seafood items only). Remaining items such as beef and eggs do not have disclosure indicated. CDI- Operator advised of menu change and reprint by next week. Discussed requirements for completed disclosure with operator. Return by November 30, 2014 to check for correction of advisory. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two small in use bottles of oil at line not labeled per rule. CDI- verbal correction. |
|
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. Tongs stored on handle of oven door. CDI- discussed options for storage of tongs. Storage corrected. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five plastic containers stacked tightly while wet. CDI- method corrected. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Torn/ damaged cooler gaskets throughout. Damaged fryer baskets and utensils. Replace all damaged items. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Large hole in ceiling of women's restroom. CDI- operator advised that ceiling was cut out to repair a leak. Some damage to ceilings in men's restrooms. Repair ceilings. |
|