| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Salmon aquaculture letters were not available. Salmon must be cooked to 145F until proof is provided.
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 Tags being stored in order but without date. Also tag pulled early on last batch. Keep with oysters until last one is used. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above mozzarella and raw eggs stored above cheese in prep units. Observed raw fish stored over fresh cut chips in walkin cooler. Rearranged all. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed mashed potatoes covered in walkin cooler that were at 74F. PIC advised it had been more than 2 hours and he voluntarily discarded without prompting. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce, cheese sauce and beef stew below 135F in hot hold unit. Cheese and marinara were reheated above 165F and stew was discarded. REturn visit required to ensure unit is properly functional. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blue cheese and ranch dressings (made in house) in ice bath in server area above 45F. Ice was not properly surrounding pans. Repeat violation. Ice was added to bath. Observed butter sitting out at room temperature. PIC advised staff to keep in refrigeration. Return visit required to ensure correction in future. |
|
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 from one burger and salmon (add on to salad) on new menu. Add before next inspection. |
|
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 missing labels on all dressing squeeze bottles. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep unit top. Placed in sanitizer. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 in food product at prep line. Repeat violation. Observed ice scoops stored in hand sink. Moved to dish machine to be washed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Repeat violation. Observed floor tiles and baseboards missing and broken throughout kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Lighting above prep areas shall be 50 foot candles. Repair light above prep/ice machine. |