|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed 2 food employees re-contaminate hands by closing faucet without a protecting barrier. Food employees also touched the paper towel dispenser with clean hands without barier.CDI, food employees were corrected by instruction, food employees re-washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at hand washing sink at bar area. CDI, soap was provided during inspection. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shells tock until empty. Record date on the tag when the last shells tock from the container is used. Store tags in chronological order for 90 days. -Pf Observed opened bag of mussels stored in prep cooler without proper tag. PIC voluntarily discarded bag of mussels. Tag was later found, tag was dated and saved in files. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 several food such as beans, cubed tomatoes and spinach without date mark.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several foods such as chicken, beef and tomatoes date marked for 7 days, cold holding above 41F. Ensure proper time and temperature procedure is in place. Ensure foods not cold holding at or below 41F are only kept for 4 days. CDI, labels were corrected. |
|
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, active stirring, or leave food
uncovered to facilitate heat transfer. -Pf Improper cooing methods observed for items such as cooked onion, garlic oil, and garlic. Observed items at 120F on a prep table. CDI, Items were placed in WIC to cool down. Once foods reach 135F, active cooling must take place. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing at room temperature, on a prep table. Ensure approved thawing methods are used. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers, and squeeze bottles with products not easily identified without an identifying label. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust, flour, and other particle build up on equipment throughout the establishment. Ensure cleaning is done as often as necessary to prevent build up. |
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