| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 raw shell eggs stored over spinach and raw seafood stored over eggrolls containing cooked ingredients in cooler. CDI-all items rearranged to proper storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several house made dressings stored on ice and above 45F due to ice not filled completely around pan. CDI-dressings taken to cool down in cooler. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing on seared tuna appetizer on menu. CDI-menu must be corrected by next inspection. |
|
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 meat sauce cooling in large pot in walk in cooler. Product measured 74F on outside of pot and 112F in middle of product. PIC stated product started cooling one hour prior. CDI-product broken down into shallow metal pans and left uncovered to cool in walk in. |
|
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. No labels observed on dry ingredients. |
|
37
|
0
|
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 a container of cut potatoes stored on floor of walk in cooler. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Observed cups without handles used as scoops and stored down in food product at prep line. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility not able to provide test strips for chlorine sanitizing dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed severely cracked floor tiles, ripped linoleum and missing wall coving throughout kitchen. Also observed missing ceiling tiles over ice machine and clean side of dish pit. |