|
|
| 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 |
3-203.12 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. Mussel and oyster tags being maintained. Both set of tags missing date of last shellstock used from container, and not all mussel tags stored in chronological order. CDI-Chef Stephen Kuney had corrected. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some mold on shield of main ice machine and mold build up on tea urn nozzle. CDI- Chef having cleaned. |
|
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 . Cooked pork bellies initially at prep sink, then moved to speed rack to cool. Pork moved to reheat and cool using approved method. See chart for temperature. Verbal education as to requirement for active cooling process. Discussed intent to continue variance application process for specialized process. No equipment for process in facility as of today. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Dry mixes, dry seasoning, and oils at cook line not labeled. CDI- verbal correction to label all. |
|
41
|
0.50
|
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. Single service cups and metal containers with no handles on them stored in food items at main prep line and bar side. CDI- Chef removed. Use utensil with handles to dispense food items. Single service cups in wall mounted dispenser not protected. Provide lid/ cover for dispenser. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers and to go containers not protected during storage. CDI- storage corrected on some items. Continue to correct storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets on reach in cooler and reach in freezer. Replace damaged gaskets. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverage stored on top of back side of prep cooler at main cook area. CDI- Chef corrected storage. |
|