| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
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 Observed white bus tub of raw oysters with no shellstock tag with product. PIC stated that oysters are only coming with 1 tag compared to other shellstock that has multiple tags. PIC had removed tag from container and put into folder to avoid damage to tag. EHS was able to confirm that this tag is associated with this batch of oysters, this was the only tag without a date written (indicating they have not all been sold), every other tag was in chronological order and marked with a last sold date. CDI- tag placed with product, facility will reach out to supplier and try to get multiple tags. Facility will take photo of tags for record, will keep shell stock tag with product in the meantime. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle with no label. CDI- bottle marked as sanitizer. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados contacting skin of other avocados with stickers still attached, have not been properly washed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of room temperature water being used to store multiple utensils at the cook line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal containers wet stacked on shelving. Observed salad spinner stored as clean with water in basin. Ensure air drying before storing as clean. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service articles stored on the floor in dry storage during inspection. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to main prep unit with deep grooves and staining, no longer smooth and easily cleanable. Observed individual cutting boards used in the back (specifically red cutting board) with deep grooves, no longer smooth and easily cleanable. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in units on cook line, reach in unit at prep area and gasket on walk in cooler with black buildup, ensure cleaning. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs in dry storage room (with open boxes of potatoes) with no shield. REPEAT. |