| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling rack with dish crates on top. CDI - PIC instructed dish washing employee to move rack. -1- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken legs stored in low boy drawer between raw lobster tails, raw shrimp and raw sea bass. CDI - PIC moved cooked chicken to back corner so that raw fish cannot drip on top during food service. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked lobster tail from 11 AM at 53F. CDI - Lobster tail placed in walk in to cool. REPEAT -3- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sea bass, wrapped sirloin and other meats date marked in the raw state and while still in original package. Sirloin was date marked for 1 day. CDI - PIC instructed about date marking procedure.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed foods in walk in cooler with 7 day date marking at 42-45F. Date mark according to temperature of foods. CDI - PIC instructed about date marking temperatures. -1.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 herb butter made at 11 AM cooling in deep portions with a tight lid at 59F. CDI - Lid removed to help cool faster. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 water leaking in the bottom of the prep cooler/low boy. Find the source and remedy the leak. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes dried out with hand towel. Use pyramid stacking or other method to facilitate air drying. Do not dry dishes with hand towel.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils with debris present stored in bins on shelves. Clean container and utensils. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensils stored with the handles down. Keep handles up when utensils are stored in upright containers. -0- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bacterial growth on lid of ice bin near soda dispenser. CDI - Employee cleaned lid. REPEAT -1- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse sink under counter in dish room. Repair. -0- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink in employee restroom needing cleaning around knobs. Clean. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Observed buildup on wall under pre-rinse at dish machine. Clean. -0- |