| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on prep. top cutting boards. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility offering 'catch of the day' fish items such as grouper and mahi undercooked upon customer request without parasite destruction letters on site. VR required. |
|
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 ground beef and seafood stored above beer kegs in the walk in cooler. CDI- storage rearranged.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling a cellphone with gloves on then proceed to other tasks without first changing gloves. CDI- employee changed gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible food debris on the back of the blade. CDI- item was recleaned. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P PIC indicated the roast beef is cooked in the oven until it reaches an internal temperature of 110F and the product is then cooled down and reheated when ordered. The facility does not have approved procedures for non-continuous cooking of proteins in place. CDI- procedure reviewed and provided today; discontinue use of this practice until the procedures are filled out and approved by EHS. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in a steam table at 121F. CDI- product was reheated to above 165F on stove top. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle buckets and other food items stored on the floor of the walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.13 Preset Tableware - C Preset tableware shall be stored to prevent contamination. Observed preset appetizer plates on tables stored food contact side up and uncovered. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a coat in direct contact with potatoes and a backpack in direct contact with bread bags. |