| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
101.11 The Permit holder shall be the Person in Charge (PIC) or shall designate a PIC and shall ensure a PIC is present at the food establishment during all hours of operation. Observed PIC absent upon arrival. He arrived within 20 minutes of the inspection. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Shellstock shall not be commingled. Facility had 2 bags opened and cleaned but the tags were not in the containers. Facility could not definitively say what tag was associated with containers. Tags must remain with shellstock at all times. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods in storage, preparation, and display by required final cook temperatures. Observed undercooked poached eggs and mussells stored over ready to eat foods in walkin cooler. Observed raw trout stored over salmon that is cooked to order in walkin outside. Rearranged. Repeat.3-304.15(A) Single-use gloves shall be used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employee with gloves empty trash and then go into walkin cooler and then to pick up lids and go back into walkin cooler. Advised PIC to educate employee. Complied. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112 Sanitizing rinse water shall be 180F in mechanical warewashing machines. Rinse in dish machine on site did not exceed 170F. Dish machine is not properly sanitizing per thermal label. Dish machine service company is being called today. Return visit required. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
. 3-401.11 (A) (1) Heat all parts of TCS foods such as eggs, fish that require cooking to 145F or above for 15 seconds. Observed soft poached eggs that had been cooked and cooled. The eggs are reheated for customer order. Non-continuous cooking application left on site. Return visit required. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain Potentially Hazardous Food (Time /Temperature Control for Safety Food) PH/TCS food at 135F or above. Observed 3 fried potato cakes at 119-130F in bin of cakes under heat lamp. Discarded the out of temperature cakes. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) and (B) Maintain all cold time/temperature control foods at 45F or below. Observed prep unit holding foods at 48-54F. Ambient temperature of unit was 52F. Foods voluntarily discarded: ham crossants, smoked salmon, risotto and poached eggs. Service unit. Return visit required.Observed salsa at 48F and greens at 53F in ice bath. Top layer of greens was removed and ice was increased around salsa and greens. Observed butter sitting out at 50F. Facility moved to cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
. 3-501.18 Food shall be discarded if it exceeds the temperature and time combination or is in a package that is not date marked. Observed Louis dressing and Cajun Remoulade date marked with day greater than 7 days. Both were discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 If and when TCS foods are held using Time as a Public Health Control (TPHC) without temperature control, written procedures shall be provided. Provide written procedures for sauces under TPHC. Chart is provided with times made and when to discard but procedures are not on site. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Dented cans shall be segregated from other merchandise to return for credit or discard. Observed 2 severly dented cans. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces shall be kept clean. Observed dust and buildup on walkin cooler fans. Clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.Clean wall at dish machine where there is mold buildup. |